Crunchy Cinnamon Burst Cheerios® Cookies

Dairy Free
Crunchy Cinnamon Burst Cheerios® Cookies
70 min.
36
157kcal

Suggestions


Indulge your sweet tooth with these delightful Crunchy Cinnamon Burst Cheerios® Cookies, a perfect treat for any occasion! These cookies are not only dairy-free but also packed with flavor and texture, making them a hit among both kids and adults alike. Imagine biting into a warm, chewy cookie that combines the nostalgic taste of cinnamon with the satisfying crunch of Cheerios® cereal. Each bite is a burst of sweetness, enhanced by the rich notes of brown sugar and the delightful crunch of flaked coconut and pecans.

Ready in just 70 minutes, this recipe yields 36 scrumptious cookies, making it ideal for gatherings, parties, or simply to enjoy at home. With only 157 calories per cookie, you can satisfy your dessert cravings without the guilt. The preparation is straightforward, allowing even novice bakers to whip up a batch with ease. The aroma of cinnamon wafting through your kitchen as they bake will have everyone eagerly anticipating the first bite!

Whether you’re looking for a fun baking project with the kids or a delicious treat to share with friends, these Crunchy Cinnamon Burst Cheerios® Cookies are sure to impress. So gather your ingredients, preheat your oven, and get ready to create a cookie that’s not just a dessert, but a delightful experience!

Ingredients

  • 1.5 cups brown sugar packed
  • 0.5 cup butter softened
  • 0.5 cup shortening 
  •  eggs 
  • 2.8 cups flour all-purpose
  • teaspoons cream of tartar 
  • teaspoon baking soda 
  • 0.3 teaspoon salt 
  • 1.3 teaspoons ground cinnamon 
  • 1.5 cups corn flakes/bran flakes 
  • cup coconut flakes flaked
  • 0.5 cup pecans chopped
  • tablespoons granulated sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 375°F.
  2. In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy.
  3. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
  4. In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture.
  5. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
  6. Bake 8 to 10 minutes or until light golden brown.
  7. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Nutrition Facts

Calories157kcal
Protein4.48%
Fat46.8%
Carbs48.72%

Properties

Glycemic Index
6.45
Glycemic Load
6.73
Inflammation Score
-2
Nutrition Score
3.7499999795919%

Flavonoids

Cyanidin
0.16mg
Delphinidin
0.11mg
Catechin
0.11mg
Epigallocatechin
0.09mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.03mg

Nutrients percent of daily need

Calories:156.89kcal
7.84%
Fat:8.36g
12.87%
Saturated Fat:2.78g
17.38%
Carbohydrates:19.59g
6.53%
Net Carbohydrates:18.46g
6.71%
Sugar:10.47g
11.63%
Cholesterol:9.09mg
3.03%
Sodium:92.6mg
4.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.8g
3.61%
Manganese:0.28mg
13.83%
Selenium:5.48µg
7.82%
Folate:30.41µg
7.6%
Vitamin B1:0.11mg
7.33%
Iron:1.15mg
6.38%
Vitamin B2:0.09mg
5.14%
Fiber:1.13g
4.52%
Vitamin B3:0.89mg
4.44%
Vitamin A:168.69IU
3.37%
Copper:0.07mg
3.29%
Phosphorus:32.84mg
3.28%
Magnesium:11.13mg
2.78%
Vitamin B6:0.05mg
2.56%
Potassium:82.84mg
2.37%
Vitamin E:0.35mg
2.33%
Zinc:0.3mg
2.02%
Vitamin B12:0.11µg
1.8%
Vitamin B5:0.16mg
1.6%
Vitamin K:1.66µg
1.58%
Calcium:14.52mg
1.45%