Cheerios Breakfast Cookies

These Cheerios Breakfast Cookies are great for baby led weaning! This easy sugar free recipe is toddler approved, and makes a great snack.

My toddler is obsessed ​with these cookies.

These hearty breakfast cookies were one of my son’s first finger foods. We didn’t give him any refined sugar or anything with artificial flavors until he was 2 years old, so he thought that this little cookie was a nice treat.

So now I make these Cheerios Breakfast Cookies at least once a week. It is his new favorite cookie, and whenever he asks for “cookies” at snack time, I know that he is talking about these. 

Cheerios Breakfast Cookies Ingredients

You just need a couple of nutritious ingredients to make these healthy breakfast cookies. All you need is:

• 1/8 cup butter
• 1/8 cup oil (any neutral oil works, such as avocado or coconut oil)
• 1 egg
• 1/2 cup unsweetened applesauce
• 1 ripe banana
• 1 tablespoon vanilla extract
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup plain cheerios
• 1/4 cup raisins

Tips & Variations

Switch out the raisins. I know that raisins are not everyone’s favorite cookie mix in. But because I wanted to make these cereal cookies with healthy ingredients, i opted for raisins. Feel free to substitute chocolate chips or peanut butter chips for a sweeter version. Dried fruit are also great in this recipe.

Add your favorite sweetener. Just a warning: these cookies are not sweet. If you want a sweeter cookie, try adding in 1/4 cup of the healthy stuff: maple syrup or brown rice syrup. This way, you are still getting a healthy snack, just a little sweeter than the one my toddler is eating.

Storage: ​you can store these cookies in an airtight container at room temperature for up to 5 days. You can store it in the fridge as well to make it last a little bit longer, but it tends to dry out the cookies.

Up the protein! I love adding in around 1/4 cup peanut butter or almond butter for some additional protein. You can even mix in a small handful of flax seeds or chia seeds for additional nutrition as well.

Try another type of cereal. I am always so surprised at the variety of Cheerios most stores sell. I love it with multi-grain Cheerios or honey nut Cheerios for a sweeter option. But you could also replace the Cheerios for Reese’s Puffs, or some oats if that’s what you have on hand. Either Old-fashioned oats or quick oats work well in this recipe.

More Easy Recipe Ideas using Breakfast Cereal

Like these Cheerios Breakfast Cookies? Then you will love these great recipe ideas using other popular breakfast cereals:

• Peanut Butter Rice Krispies Squares
• No Bake Chocolate Peanut Butter and Corn Flakes Bars
• Vegan Crispy Cream Cheese Cookies

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Cheerios Breakfast Cookies

These Cheerios Breakfast Cookies are great for baby led weaning! This easy sugar free recipe is toddler approved, and makes a great snack.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: sugar free, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 20

Ingredients

• 2 Tbsp salted butter, softened
• 2 Tbsp oil
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1 medium banana
• 1 Tbsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup Cheerios
• 1/4 cup raisins

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• In a large bowl, cream together the butter and oil. Mix in the egg, applesauce, banana and vanilla until fully combined.
• In a separate bowl, mix together the flour, baking soda, cinnamon, nutmeg and salt.
• Slowly mix the dry ingredients into the wet ingredients until just combined. Fold in the cheerios and raisins.
• Using a medium cookie scoop, scoop the cookies onto the prepared cookie sheet and bake in the preheated oven for 10-12 minutes. Allow to cool on the cookie sheet for around 5 minutes before transferring to wire racks to cool completely.

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