Breakfast Cinnamon Cookie

This cookie recipe is a great way to use that last bit of cereal left in the bag and can be combined with other cereals like Mom’s Best Sweetened Wheat-fuls or Oats and Honey Blend.
Dish type
Breakfast
Serves
30
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Ingredients

  • 2 Cups Mom’s Best Honey Grahams or Toasted Cinnamon Squares cereal
  • 2 Cups Trail mix (assorted nuts and dried fruit), coarsely chopped
  • 1-1/4 Cups Old fashioned oats
  • 1 1/4 Cups White whole wheat flour
  • 1 Tablespoon Baking powder
  • 1 Tablespoon Ground cinnamon
  • 1/8 teaspoon Salt
  • 1/4 Cup Coconut oil, melted
  • 1/2 Cup Maple syrup
  • 3 Large Eggs
  • 2 teaspoons Vanilla extract

Directions

  1. Preheat oven to 325˚F.
  2. In a large bowl, combine the cereal, trail mix, oats, flour, baking powder, cinnamon, and salt together.
  3. In a medium sized microwave safe bowl, heat the coconut oil for 5-10 seconds or until the coconut oil is just melted.
  4. Add the maple syrup, vanilla extract, and eggs to the melted coconut oil. Whisk together until well combined.
  5. Add the wet ingredients into the dry ingredients bowl and combine well. Mixture will be crumbly but will hold together when pressed together.
  6. Line a cookie sheet with parchment paper or a silicone baking mat.
  7. Take rounded spoonfuls of cookie dough (about 1.5” diameter) and press together slightly between wet hands. Place onto cookie sheet and flatten slightly.
  8. Bake at 325˚F for 12-14 minutes or just until cookies start to lightly brown. Cool on the pan for 5 minutes and transfer to cool completely on a wire rack.
  9. Repeat with remaining cookie dough.
  10. Store in a sealed container.