A healthier and seasonal spin on a childhood favorite, cookie crisp! This is perhaps the best breakfast you could ever dream of ( I don’t say that lightly). Healthy cookie cereal is blended with pumpkin spices and is the perfect fall breakfast!
I mean who wouldn’t want to start their day off with a bowl of pumpkin-spiced, white chocolate, pecan cookies?
Is pumpkin cookie crisp cereal healthy?
This homemade cereal is far healthier than any store-bought option. It’s gluten-free, refined sugar-free, and made with wholesome grains!
The white chocolate chips are totally optional too! The cookie crisp cereal is made from an oat flour base, which makes them a healthy way to start your day!
Ingredients for healthy cookie cereal
Guess what? These scrumptious vegan cookie cereal bites are so easy to make and only contain 10 ingredients. You heard me right 10! Plus, they can be whipped up in one bowl too. Here is what you’ll need:
- Pumpkin puree- obviously these are pumpkin cookies, but you can also use sweet potato!
- Maple syrup- this is what sweetens the cookies and helps them hold together.
- Pumpkin seed butter- my favorite brand to use is 88 Acres! They have the best seed butter.
- Oat flour- I like to use Bob’s Red Mill oat flour
- Arrowroot flour- this helps the cookies stay together
- White chocolate Chips- there are a few brands out there that make vegan white chocolate chips. For this recipe, I used King David white chocolate chips but usually, I prefer to use Pascha white chocolate chips made with rice milk.
- Baking powder + baking soda
How to make homemade cereal
First things first you’ll need oat flour! Now, this is something that you can TOTALLY make yourself, and it’s so simple. Just blend old fashion oats at high speed until a fine loose powder is formed. However, you can also buy it. My favorite brand to use is Bob’s Red Mill oat flour.
Next, grab a big bowl and mix together the pumpkin, maple syrup, pumpkin seed butter, and vanilla. Stir well and then toss in the oat flour, baking soda, baking powder, and arrowroot flour.
Finally, sprinkle in the white chocolate chips and pecans. Then use a teaspoon to scoop out the dough and roll them into tiny round balls. Press each ball down slightly to form a perfect mini cookie shape. Then it’s time to bake your homemade healthy cookie crisp cereal!
Where do you find pumpkin seed butter?
The best brand I have ever tasted is 88 Acres! It’s smooth, creamy, and slightly sweet. However, if you don’t have pumpkin seed butter you can use sunflower or almond butter instead.
How to use cookie cereal (other than for breakfast)
- Trail mix– what could be better while munching on trail mix than a crunchy bite-sized pumpkin cookie sneaking its way in!
- Ice cream topping– cookie dough ice cream just got better or serve on vanilla for a cookies & cream delight!
- Homemade granola mix-in– toss in some crunchy pumpkin cookies into a homemade granola recipe for an extra treat.
- Smoothie bowls- try them sprinkled on top of your favorite smoothie bowl too!
How to store healthy cookie crisp
The best way to keep your homemade cereal fresh is to seal it into an air-tight container. It should stay fresh for up to a week and a half!
More delicious breakfast recipes you’ll love:
- Vegan Buttermilk Pancakes
- Healthy Vegan Banana Muffins
- Cherry Cream Cheese Danish
- Orange Poppyseed Oatmeal Bake
If you recreate this Healthy Cookie Cereal recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!
A health twist on a childhood favorite cookie crisp cereal. This pumpkin white chocolate cookie cereal is healthy and totally delicious! It’s gluten-free, refined sugar-free, and super easy to make too!
Mini pumpkin white chocolate cookies:
- 1/4 cup pumpkin
- 1/3 cup maple syrup
- 2 tablespoons pumpkin seed butter *
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp arrowroot*
- 1 1/4 cup oat flour
- 1/4 cup white chocolate chips
- 2 tablespoons chopped pecans
White chocolate drizzle (optional):
For the drizzle use only half of the white chocolate in the recipe and save the other 2 tablespoons for the drizzle.
- 2 tablespoons white chocolate chips
- 2 tsp coconut oil
- Preheat the oven to 350 degrees
- In a medium bowl, mix together pumpkin, maple syrup, pumpkin seed butter, and vanilla extract. Stir well.
- Next, add the oat flour, cinnamon, baking soda, baking powder, and arrowroot flour to the bowl and mix.
- Toss in the white chocolate chips (half the amount if you are adding the drizzle), and the chopped pecans.
- Using a teaspoon, scoop out the dough. Roll the mini cookies in your hand to form balls and place them on a parchment-lined cookie sheet. Slightly press the tops of the cookies down.
- Bake them for 10-13 minutes. If you want them really crunchy bake for 15 minutes!
- Allow them to cool completely before serving or drizzling with white chocolate.
- To finish with white chocolate, mix 2 tablespoons of white chocolate with 2 tsp of coconut oil together and microwave for 25 seconds. Stir and then using the end of a knife drizzle the white chocolate over the mini cookie cereal.
- Scoop into a bowl, pour some milk over them, and enjoy!
* You can use any seed or nut butter instead of pumpkin seed butter
* You can replace arrowroot flour with cornstarch
- Serving Size: 1 cup
- Calories: 200
Keywords: pumpkin, cookies, cookie cereal, mini cookies, vegan cereal, white chocolate