Vanilla Cookie Cereal Bites (Gluten-Free and Low-Carb)
Try this Vanilla Cookie Cereal Bites recipe, or contribute your own.
Try this Vanilla Cookie Cereal Bites recipe, or contribute your own.
- Carbohydrate 11.1459976120448 g
- Cholesterol 30.9114583325049 mg
- Fat 30.951823742291 g
- Fiber 6.56847464342277 g
- Protein 8.84516724189655 g
- Saturated Fat 8.83155432906682 g
- Serving Size 1 1 serving (67g)
- Sodium 94.4328465695581 mg
- Sugar 4.57752296862199 g
- Trans Fat 1.88564692046822 g
- Calories 341 calories
Step-by-step
- Whisk together the almond flour, ground flax, sweetener, and baking powder.
- Using a fork, mix in the beaten egg, butter, and vanilla until a crumbly dough forms. This can also be done in a food processor.
- Use your hands to work the dough and make sure there are no large pieces of butter left.
- Roll the dough into balls using about 1 tsp to 1.5 tsp of the mixture per ball and place on your baking sheet.
- Place in the freezer to chill for at least 15 minutes.
- Heat oven to 375.
- Once the cereal balls are chilled, bake for 12-15 minutes on the center rack or lower third to prevent burning.
- Remove from the oven and toss with optional cinnamon and sugar, or sugar only.
- Let cool at room temperature for 1 hour (or longer) before eating. The more time the cereal spends drying, the crispier it will become.
Swapping granulated erythritol for standard cane sugar removes the moisture-retaining properties found in regular sucrose, yielding a crisper final product that browns slower in the oven. Almond flour lacks gluten entirely, meaning structure relies heavily on the physical incorporation of butter and egg white. When mixing the dough, ensure the butter is truly softened to room temperature rather than melted. Melted fat saturates the almond flour prematurely, creating a dense paste that will not hold spherical shapes.
Achieving Maximum Crispness
Portion the dough using a half-teaspoon measure to ensure uniform pieces that bake evenly within the 12 to 15 minute window. Set the oven to 375 degrees Fahrenheit and place the baking sheet on the center or lower third rack to prevent scorching the delicate flax seed. Freezing the shaped portions for 15 minutes prior to baking solidifies the fat, preventing the bites from spreading into flat discs on the pan. Let the baked bites rest undisturbed at room temperature for at least one full hour; moisture evaporates slowly from grain-free baked goods, and this resting phase determines the final crunch.
- If the dough feels too crumbly to roll, add water one half-teaspoon at a time.
- Store completely cooled bites in an airtight glass container at room temperature for up to five days.
- Avoid plastic bags for storage, as trapped humidity softens the crisp exterior quickly.
