Meg’s Cereal Cookies

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5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Meg


1 cup rice baby cereal
1 Tbsp baking powder
2 Tbsp canola or safflower oil
1 4 oz jar baby fruit or orange vegetable (Stage 2)
1 tsp vanilla
to taste cinnamon (optional)


Mix baking powder with cereal, then add remaining ingredients.

Spoon onto cookie sheeet (I line mine with parchment), and flatten slightly (these don’t spread at all, they just kinda puff from the powder).

Bake 10-12 minutes at 350 °F. They will be firm to touch but still chewy. If you over-do, put in airtight container or zip-top bag for a while until soft. Do not STORE in sealed container/bag long term, or they will turn to goo. Makes about 12 small cookies.


Sometimes I add a little cinnamon to mine (maybe a tsp? I just shake it on until it looks good), especially if I’m making a veggie cookie. You can always taste-test the dough–no raw eggs!!


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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