O Cookies from Weelicious.comPin

For most people, the “O” in these “O” Cookies will stand for the type of cereal used to make them. But for me, the “O” stands for obsessed, because that is what everyone in my family has become since I started making these cookies.

Starting from the time my kids had them as one of their very first finger foods, Trader Joe’s O’s have remained a household favorite. Between Chloe scarfing dry fistfuls of it every morning for breakfast and Kenya slurping it down with rice milk by the bowlful, we go through a lot of O’s each week. In an effort to make food exciting for kids, I’m always trying to take ingredients they love and feature them in recipes they’ll hopefully adore even more.

This is my healthy take on the cereal bars you can buy at the grocery, but I used “O” cereal and decided to mold them into a cookie shape instead of a bar. These aren’t exactly a tough sell no matter what shape you make them into, but I find going with cookies adds to the fun visual appeal. Not to mention I sometimes feel like I could serve my kids drywall for breakfast and simply by calling it a cookie would increase its chances of being consumed tenfold.

No matter whether you decide to make cookies, bars or balls, have fun making them and be careful, they’re totally addictive. “Oh” yeah!!


"O" Cookies!

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Author: Catherine McCord
Cook Time 2 minutes
Total Time 5 minutes


  • 1/2 cup nut butter (almond, peanut or sunflower)
  • 1/2 cup rice syrup
  • 4 cups O’s Cereal (you can use whatever “O”-type cereal you like: Cheerios, Trader Joe’s O’s, etc.)


  • Place the nut butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
  • Place the cereal in a bowl, pour the warm nut butter/rice syrup mixture into the bowl with the cereal and stir to combine.
  • Shape into cookies (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon). You can also place the mixture into a 9 x 9 inch ungreased pan, pat down and then cut into bars. As the O’s mixture cools, it will harden.


Sodium: 45mg | Sugar: 4g | Fiber: 1g | Calories: 60kcal | Fat: 2g | Protein: 1g | Carbohydrates: 8g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Would love to make these but any ideas of what we can use instead of rice syrup? We try to stay away from all things rice because of the arsenic which is particularly high in brown rice syrup. Thanks!

  2. The brown rice syrup is what holds everything together and is a replacement for corn syrup which you will find on other similar recipes, so it is a necessary ingredient!

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