By

Wendy Stoltz



/ Last Modified On November 10, 2025

Crunchy, bite-sized, and made without gluten, dairy, or nuts, this Gluten-Free Vegan Cookie Crunch Cereal is a delightful homemade cereal your family will love. It’s quick to make, uses simple ingredients, and holds up well in milk—perfect for busy school mornings or a fun weekend breakfast.

Vegan Gluten Free Cereal

With the new school year approaching, mornings get busier and breakfast needs to be simple, tasty, and nourishing. While muffins and baked goods are a favorite in our house, cereal remains an easy option a few times a week. Commercial gluten-free cereals often contain long, unfamiliar ingredient lists, so I prefer making this homemade version that I can control from start to finish.

The cereal is crunchy, sweet without being overpowering, and small enough for kids to enjoy by the handful. It stores well in an airtight container and keeps its texture for several days.

Vegan Cereal

This recipe uses pantry-friendly ingredients and only takes a few minutes of hands-on time. The most time-consuming step is rolling the dough into tiny balls and gently flattening them, which is actually a great job for kids to help with. The result is a fun cookie-shaped cereal that is excellent with milk or enjoyed dry as a snack.

Because the pieces are small and bake until crisp, they resist getting soggy quickly. I typically serve about a half-cup of cereal with fruit or a protein on the side to make a balanced breakfast.

How to make vegan cereal

• Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
• In a large bowl, beat together ½ cup palm shortening (or coconut oil), ¼ cup pure maple syrup (or brown sugar/honey), and 1 teaspoon gluten-free vanilla extract until smooth.
• Add one flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 10 minutes) and mix until incorporated.
• Stir in 2 cups all-purpose gluten-free flour blend, ¼ teaspoon salt, and ½ teaspoon baking soda until a soft dough forms.
• Fold in ½ cup mini chocolate chips (Enjoy Life mini chips are a good allergy-friendly option).
• Roll the dough into small balls about ½ to 1 teaspoon each. Place them about 1 inch apart on the prepared sheets and gently press each ball into a tiny cookie shape.
• Bake one sheet at a time for 9–11 minutes, or until the cookies are set in the center and just beginning to brown.
• Cool completely on wire racks so they crisp up.
• Store in an airtight container at room temperature for up to a week.

This recipe uses maple syrup to reduce refined sugar, but you can substitute brown sugar or honey if desired. I recommend mini chocolate chips because they’re the right size for these tiny cookies; look for allergy-friendly brands if you need a nut-free option. The base recipe is nut-free, dairy-free, and vegan when using plant-based shortening or coconut oil and a flax egg.

Yield: 90-120 little cookies

Gluten-Free Vegan Cookie Crunch Cereal

Crunchy, bite-sized, and allergy-friendly, this cereal makes breakfast fun and simple. It’s easy to prepare and stores well for grab-and-go mornings.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

• ½ cup palm shortening (or coconut oil)
• ¼ cup pure maple syrup (or brown sugar, or honey)
• 1 teaspoon gluten-free vanilla extract
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 10 minutes)
• 2 cups all-purpose gluten-free flour blend
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ cup mini chocolate chips (or mini chips of choice)

Instructions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Beat palm shortening, maple syrup, and vanilla until combined.
3. Add the flax egg and mix well.
4. Stir in flour, salt, and baking soda until a soft dough forms.
5. Fold in the chocolate chips.
6. Roll into ½ to 1 teaspoon balls, place 1 inch apart, and gently flatten.
7. Bake 9–11 minutes until set and lightly browned.
8. Cool completely on wire racks.
9. Store in an airtight container for up to a week.

Nutrition Information:

Serving Size: ½ cup

Calories: 351
Total Fat: 17g
Sugar: 15g
Protein: 5g

This nutrition info is based on the ingredients and brands used and may vary. Please check your ingredient labels for exact values.