Chocolate Puffs

Makes: About 3 cups

Time: About 1¼ hours

Some cereals are more like dessert than breakfast. This homemade version is rich and chocolaty but made with good ingredients that fill you up and won’t give you a sugar rush—or crash. Rolling out the puffs takes time, so if you have kids (or any kitchen helpers), have them lend a hand.

• ½ cup plus 2 tablespoons almond flour
• ½ cup plus 2 tablespoons all-purpose flour
• ¼ cup cocoa powder
• 1 egg white
• 3 tablespoons honey or maple syrup
• 2 tablespoons milk or almond milk
• 1½ teaspoons coconut or neutral oil (like grapeseed or corn)
• ½ teaspoon vanilla extract (optional)
• ⅛ teaspoon salt

1. Heat the oven to 300°F. Line a baking sheet with parchment. Combine all the ingredients in a food processor and pulse until the mixture comes together and forms a sticky dough (it won’t form one giant dough ball, so just gather it together with a rubber spatula or your hands).

2. Pinch off small pieces of dough and roll them into balls. Spread the puffs across the baking sheet and bake, shaking the pans often, until dry and crisp, 30 to 35 minutes. Let cool on the baking sheets. These can be refrigerated in an airtight container for up to 2 weeks.

ALMOND PUFFS Omit the cocoa powder. Increase the almond flour and all-purpose flour to ¾ cup each.