Caramelized Cereal Cookies
- Dec 10, 2025
- 2 min read
Updated: Apr 4
A childhood-inspired, crisp cookie. With caramelized notes of cereal and milk, reimagined.
Forage Baker's Notes
A few details that make all the difference.
Flour matters.
Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Recipe
Makes about 40–50 thin, crisp cookies
Ingredients
1¼ cups Heritage Baker’s Flour (156g)
¾ cup Homestead Sweetener (105g) see Baker’s Note for substitutions
1 stick unsalted butter, melted (112g)
½–1 teaspoon vanilla extract
½–1 teaspoon almond extract
Optional flavor additions
1 teaspoon cinnamon
⅓ teaspoon nutmeg
15 drops cinnamon roll flavoring
Directions
Preheat oven to 300°F (150°C). Line or lightly grease a baking sheet.
In a medium bowl, whisk together the sweetener and Heritage Baker’s Flour.
In a separate bowl, mix the melted butter and extracts until fully combined.
Add the wet ingredients to the dry and mix until a smooth dough forms. Allow the dough to rest until firm enough to handle.
Drop very small portions of dough—about ⅓ teaspoon each—onto the prepared baking sheet, or use a piping bag.These cookies will melt and spread significantly during baking.
Bake for 8–10 minutes, until deeply golden and lightly browned at the edges.
Remove from oven and allow cookies to cool completely on the pan. They will crisp as they cool. If cookies remain soft once cooled, return to the oven briefly to dry and crisp.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
