Instructions

1. Preheat oven to 350° Fahrenheit and grease a baking sheet.

2. In a mixing bowl, cream together the coconut oil and brown sugar.

3. Add the egg whites and mix well.

4. Add cocoa and stir until well mixed.

5. Add brown rice flour, tapioca flour, and coconut four; stir well.

6. Add and salt and mix.

7. Form dough into small spheres a bit smaller than a blueberry and place on prepared baking sheet.

8. Bake for 15 minutes.

9. Cool and enjoy.

Chocolate cookies for breakfast? Yes! This simple recipe for gluten-free cereal tastes like crisp chocolate cookies in cereal form.

Enjoy with your favorite milk and perhaps a few chocolate chips for a truly decadent start to the day.

Chocolate Crisp Cereal

• 1/3 cup Anthony's Coconut Oil
• 1/3 cup brown sugar
• 2 egg whites
• 3 tablespoons Anthony's Cocoa Powder
• 1/4 cup Anthony's Brown Rice Flour
• 1/4 cup Anthony's Tapioca Flour
• 1/4 cup Anthony's Coconut Flour
• Pinch salt

1. Preheat oven to 350° Fahrenheit and grease a baking sheet.
2. In a mixing bowl, cream together the coconut oil and brown sugar.
3. Add the egg whites and mix well.
4. Add cocoa and stir until well mixed.
5. Add brown rice flour, tapioca flour, and coconut four; stir well.
6. Add and salt and mix.
7. Form dough into small spheres a bit smaller than a blueberry and place on prepared baking sheet.
8. Bake for 15 minutes.
9. Cool and enjoy.

Prep time: 30 minutes

Cook time: 15 minutes

Yield: 5 servings