I've made these cereal cookies a few times, especially when I have leftover cereals in the cupboard and don't know what to do with them. I usually prepare them in the afternoon because they don't require complicated ingredients and don't take long to finish. It also helps that the dough needs to chill in the fridge for a bit, so I can set it aside while I finish other things in the kitchen.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes (including chilling time)
Baking time: 15 minutes
Servings: 20-25 cookies, depending on how thick you slice them
Difficulty: easy
Recipe type: homemade cereal cookies, suitable for breakfast or snacks
Ingredients
100 g whole wheat flour
200 g white flour type 00
3 eggs
150 g butter
300 g breakfast cereals (mixed, whole grain, muesli, and bran)
100 g brown sugar
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon vanilla powder
Preparation method
1. Crush the cereals in a large bowl until they are smaller pieces, but not flour.
2. Add the whole wheat flour and white flour. Mix well with the salt, baking powder, brown sugar, and vanilla powder.
3. Melt the butter (I microwave it for a few seconds or heat it on the stove until it becomes liquid).
4. Add the melted butter and eggs to the dry ingredient mixture. Mix first with a spoon, then with your hands, until you get a dense but pliable dough.
5. Cover the bowl and refrigerate the dough for 30 minutes. If it's warm in the kitchen, it's necessary; otherwise, the butter in the mixture will be too soft.
6. Preheat the oven to 180°C (350°F), with ventilation if you have it.
7. Take the dough out of the fridge and place it on the work surface. Shape it into a log, about 4-5 cm in diameter. I use hands lightly dusted with flour to prevent sticking.
8. Cut the dough into slices about 1 cm thick (or as thick as you like) and arrange them on a baking tray lined with parchment paper. Leave a little space between them; they don't spread much, but I don't place them too close together.
9. Bake the cookies for 15 minutes, until they are slightly colored at the edges. They shouldn't brown too much.
10. Let them cool on the tray for 5-10 minutes, then transfer them to a rack or paper to prevent them from getting soggy from steam.
Why I make this recipe often
I like that it uses cereals that no one eats anymore, so nothing goes to waste. I don't spend much time in the kitchen, and it yields enough cookies for a few days. They are good both plain and alongside coffee or milk. They keep quite well, especially if stored in an airy place.
Tips and variations
Tips
If the dough is too crumbly after mixing, I add a tablespoon of milk or water to make it moldable. Don't press hard when cutting the slices, so you don't flatten them.
Substitutions
You can use just one type of cereal if you don't have a mix. If you don't have brown sugar, white sugar works too, but the taste will be slightly different. Butter can be replaced with margarine, but the texture and flavor won't be the same.
Variations
Sometimes I add a few raisins or small pieces of chocolate to the dough, especially if I'm making them for kids. You can also add a bit of orange zest or cinnamon if you want the cookies to be more aromatic.
Serving ideas
I usually serve them for breakfast, alongside yogurt or milk. They also make a good snack on the go.
Frequently asked questions
Can I replace the butter with oil?
I don't recommend it because oil changes the texture and the cookies come out denser.
If I don't have vanilla powder, can I use essence?
Yes, you can add 1-2 drops of vanilla essence, but be careful not to add too much.
Can I freeze the dough?
Yes, the dough can be frozen after shaping it into a log. When you take it out of the freezer, let it thaw a bit and then cut the cold slices.
What can I substitute for whole wheat flour?
You can use only white flour, but the cookies will be finer and less crunchy.
Why does the dough need to chill in the fridge?
Chilling helps the butter solidify, and the cookies maintain their shape in the oven, resulting in a better texture.
Nutritional values
Estimated for 1 cookie (out of 25):
Calories: approx. 110 kcal
Protein: 2 g
Carbohydrates: 14 g
Fat: 5 g
Sugar: 3 g
Values are estimates and vary depending on the type of cereals used and the size of the cookies.
Storage and reheating
They keep well for 4-5 days in a metal box or a jar with a lid at room temperature. I don't recommend reheating them as they become too hard. If they get soft, you can leave them for a few minutes in the preheated oven with the door slightly ajar to dry out a bit.
Quick Info
Total time: about 1 hour
Preparation time: 30 minutes (including chilling time)
Baking time: 15 minutes
Servings: 20-25 cookies, depending on how thick you slice them
Difficulty: easy
Recipe type: homemade cereal cookies, suitable for breakfast or snacks
Ingredients
100 g whole wheat flour
200 g white flour type 00
3 eggs
150 g butter
300 g breakfast cereals (mixed, whole grain, muesli, and bran)
100 g brown sugar
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon vanilla powder
Preparation method
1. Crush the cereals in a large bowl until they are smaller pieces, but not flour.
2. Add the whole wheat flour and white flour. Mix well with the salt, baking powder, brown sugar, and vanilla powder.
3. Melt the butter (I microwave it for a few seconds or heat it on the stove until it becomes liquid).
4. Add the melted butter and eggs to the dry ingredient mixture. Mix first with a spoon, then with your hands, until you get a dense but pliable dough.
5. Cover the bowl and refrigerate the dough for 30 minutes. If it's warm in the kitchen, it's necessary; otherwise, the butter in the mixture will be too soft.
6. Preheat the oven to 180°C (350°F), with ventilation if you have it.
7. Take the dough out of the fridge and place it on the work surface. Shape it into a log, about 4-5 cm in diameter. I use hands lightly dusted with flour to prevent sticking.
8. Cut the dough into slices about 1 cm thick (or as thick as you like) and arrange them on a baking tray lined with parchment paper. Leave a little space between them; they don't spread much, but I don't place them too close together.
9. Bake the cookies for 15 minutes, until they are slightly colored at the edges. They shouldn't brown too much.
10. Let them cool on the tray for 5-10 minutes, then transfer them to a rack or paper to prevent them from getting soggy from steam.
Why I make this recipe often
I like that it uses cereals that no one eats anymore, so nothing goes to waste. I don't spend much time in the kitchen, and it yields enough cookies for a few days. They are good both plain and alongside coffee or milk. They keep quite well, especially if stored in an airy place.
Tips and variations
Tips
If the dough is too crumbly after mixing, I add a tablespoon of milk or water to make it moldable. Don't press hard when cutting the slices, so you don't flatten them.
Substitutions
You can use just one type of cereal if you don't have a mix. If you don't have brown sugar, white sugar works too, but the taste will be slightly different. Butter can be replaced with margarine, but the texture and flavor won't be the same.
Variations
Sometimes I add a few raisins or small pieces of chocolate to the dough, especially if I'm making them for kids. You can also add a bit of orange zest or cinnamon if you want the cookies to be more aromatic.
Serving ideas
I usually serve them for breakfast, alongside yogurt or milk. They also make a good snack on the go.
Frequently asked questions
Can I replace the butter with oil?
I don't recommend it because oil changes the texture and the cookies come out denser.
If I don't have vanilla powder, can I use essence?
Yes, you can add 1-2 drops of vanilla essence, but be careful not to add too much.
Can I freeze the dough?
Yes, the dough can be frozen after shaping it into a log. When you take it out of the freezer, let it thaw a bit and then cut the cold slices.
What can I substitute for whole wheat flour?
You can use only white flour, but the cookies will be finer and less crunchy.
Why does the dough need to chill in the fridge?
Chilling helps the butter solidify, and the cookies maintain their shape in the oven, resulting in a better texture.
Nutritional values
Estimated for 1 cookie (out of 25):
Calories: approx. 110 kcal
Protein: 2 g
Carbohydrates: 14 g
Fat: 5 g
Sugar: 3 g
Values are estimates and vary depending on the type of cereals used and the size of the cookies.
Storage and reheating
They keep well for 4-5 days in a metal box or a jar with a lid at room temperature. I don't recommend reheating them as they become too hard. If they get soft, you can leave them for a few minutes in the preheated oven with the door slightly ajar to dry out a bit.