Step 1

Preheat oven to 350°.

Step 2

In a large bowl, mix together the flour, baking soda, baking powder and sugar.

Step 3

Slowly pour milk into the dry ingredients and mix well with a wooden spoon. Add the oil and mix again.

Step 4

Divide the mixture in two bowls. In one bowl, add the cocoa powder, and in the other one add the peanut flour, peanut butter and 2 tablespoons almond milk. Mix each until well combined.

Step 5

Transfer the peanut butter batter to a pastry bag fitted with a ¼-inch round tip.

Step 6

Holding the bag vertically, close to the baking sheet, pipe ¼-inch balls, leaving some space between each. Use a wet knife to cut each ball. This step will take you some time.

Step 7

Depending on your baking sheets size, you might have to make 2 batches.

Step 8

Bake for about 10-12 minutes, depending on the size of your cereals. Let cool for 5 minutes and remove from the baking sheet.

Step 9

Repeat the latest steps with the chocolate batter.

Step 10

Combine the peanut butter cereals with the chocolate ones and store in a airtight container.

Step 11

Cereals will stay fresh for about 1 month.