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 bursts with the sweet and spicy aroma of cinnamon, complemented by the satisfying crunch of Cinnamon Burst cereal and the delightful chewiness of flaked coconut.

Whether you're hosting a gathering, looking for a fun baking project with the family, or simply craving a delicious dessert, these cookies are sure to impress. With a preparation time of just 70 minutes and yielding 36 scrumptious cookies, they are an excellent choice for sharing. The combination of brown sugar, pecans, and a hint of cream of tartar creates a rich, flavorful base that pairs perfectly with the crunchy cereal and coconut.

These cookies are not only easy to make but also offer a unique twist on traditional cookie recipes. The rolling in cinnamon-sugar adds an extra layer of sweetness and a beautiful finish. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of cookies that will have everyone coming back for more!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 375F.
  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%