No-Bake Cereal Cookies are a fun and delicious treat that can be enjoyed for breakfast, dessert, or a snack! Just stir together a few pantry staples, freeze, and drizzle with chocolate. They're gluten-free, dairy-free, and great for kids!
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Why you'll love this recipe!
Easy - I love how simple and easy this recipe is to make! You only need a large bowl, muffin tin, spatula, and spoon. (No baking required!) It's a great recipe for kids to help out with!
Versatile - There are a few different ways to make this recipe! You can add them to muffin tins which creates a "cookie" shape or press the cereal mixture into a large pan to make cereal bars!
Allergy Friendly - This recipe is great for those with food allergies. It's completely dairy and gluten free. I used LOVEBIRD Cereal, which is a healthier, lower sugar cereal option. If you want to make this recipe nut-free, just swap the almond butter for Sunbutter!
Fun - This recipe is fun to make and fun to eat! (For kids and adults!) Switch up the toppings to customize for different holidays or special occasions. You can use different color sprinkles, different types of cereal, or swap the white chocolate for dark chocolate.
🍴Ingredient Notes
- Gluten-Free Cereal - I used the brand LOVEBIRD. Any cereal will work that's a similar shape.
- Almond Butter - You can also use peanut butter, cashew butter, or Sunbutter!
- Coconut Oil - I would not recommend swapping for any other oils. Make sure you melt the coconut oil before adding it in.
- Honey - You can substitute with maple syrup.
- Cinnamon - This gives the cookies a little extra flavor!
- White Chocolate Chips - I used Pascha's dairy-free white chocolate chips. You can also use dark chocolate or milk chocolate. Hu Kitchen is another one of my favorite brands!
- Naturally Colored Rainbow Sprinkles - I found them at Whole Foods! My other favorite brand is called Supernatural.
🍴Step by Step Instructions
Step 1: Mix Cereal
Add cereal, almond butter, honey, cinnamon, and melted coconut oil into a mixing bowl. (It helps if you microwave the almond butter first so it’s not as thick.)
Step 2: Add into Muffin Tin
Next, add the cereal mixture into small/medium sized muffin tins and place in the freezer for about 30 minutes.
Step 3: Drizzle Chocolate & Freeze
Remove from the freezer and drizzle melted white or dark chocolate on top! Sprinkles are optional, but highly recommended!
Place back in the freezer and store until you're ready to eat!
Expert Tips
- Warm up the almond butter before adding it into the cereal mixture. This will thin it out which makes it easier to stir!
- Freeze the cookies until solid or they will be very messy and fall apart easily.
- Add sprinkles right after drizzling chocolate or else they will not stick. (The cold cookie sets the chocolate faster.)
- I tried making the cookies on a baking sheet, but it's too difficult to mold them. I highly recommend a muffin tin or other silicone mold. As long as the cereal is touching, they will stick together in the freezer!
How to store leftovers
Store leftover cookies in the freezer. Use an airtight container so they last longer!
More no-bake recipes!
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Recipe Card
No-Bake Cereal Cookies
Equipment
- Muffin Tin
Ingredients
- 5 Cups Gluten-Free Cereal I used the brand Lovebird.
- ½ Cup Almond Butter You can also use peanut butter, cashew butter, or sunbutter!
- ¼ Cup Coconut Oil, Melted
- 2 Tablespoons Honey You can swap for maple syrup.
- 1 Teaspoon Cinnamon
- ⅓ Cup White Chocolate Chips I used Pascha's dairy-free white chocolate chips.
- Naturally Colored Rainbow Sprinkles I found them at Whole Foods!
Instructions
- Add cereal, almond butter, honey, cinnamon, and melted coconut oil into a mixing bowl. (It helps if you microwave the almond butter first so it’s not as thick.)
- Next, add the cereal mixture into small/medium sized muffin tins and place in the freezer for about 30 minutes.
- Remove from the freezer and drizzle melted white or dark chocolate on top! Sprinkles are optional, but highly recommended!
- Place back in the freezer and store until you're ready to eat!
Notes
Expert Tips
- Warm up the almond butter before adding it into the cereal mixture. This will thin it out which makes it easier to stir!
- Freeze the cookies until solid or they will be very messy and fall apart easily.
- Add sprinkles right after drizzling chocolate or else they will not stick. (The cold cookie sets the chocolate faster.)
- I tried making the cookies on a baking sheet, but it's too difficult to mold them. I highly recommend a muffin tin or other silicone mold. As long as the cereal is touching, they will stick together in the freezer!
How to store leftovers
Store leftover cookies in the freezer. Use an airtight container so they last longer! **Nutrition facts will vary depending on what cereal and toppings you use. See FULL post for more information and step by step process photos.Nutrition
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