Easy 10 Minute Cornflake Cookies

Is it just me or do you get a twinge of nostalgia when you see a box of Kellogg’s Cornflakes?

As a kid, I remember my mom letting us have a bowl of cornflakes before bed…a bowlful of cornflakes drenched in milk and sprinkled with an extra spoonful of sugar (Mom, I love you but I now know why I have sugar cravings all the time ;)). It was delicious and brings back sweet memories of my childhood.

Fast forward to 2022.

I feel like many of us are craving things that bring back comforting memories of our childhoods. It might be that I (and my audience) am getting older and craving the “slowness” of childhood. Or maybe it’s because the past two years have been hard and we want to go back to a time when things were simple. But, I’m not a therapist so I’ll leave that to the professionals!!

One of the things I remember having was homemade chicken tenders made with a mildly sweet coating – I remember them being delicious as a kid but I had no idea they were made with crushed cornflakes (my mom let me in on that when I got married)! I have a post on Healthy Homemade “Shake and Bake” Chicken (with instructions on using your oven or your air fryer) and the base is, you guessed it, cornflakes!!! You can find that recipe here!

Healthy Homemade Shake and Bake Chicken

Homemade shake and bake mix using cornflakes

Healthy Homemade Shake and Bake Chicken

So, of course, after making this chicken recipe, my mind began to flood with all the recipes I remember having as a kid. My aunt used to make these cute green wreath-shaped cookies for Christmas using cornflakes and green food colouring (that’s for another day!!) but I also remember the crispy cornflake cookies that would grace our table as kids. They were crunchy but not cakey. I did a bit of digging and came up with this recipe.  It isn’t cakey because there is no leavener and no flour.

In theory, it is a gluten free recipe…but not really. While corn is naturally gluten-free, most of the conventional corn flake cereals contain flavorings and sweeteners that contain gluten. If you are on a gluten-free diet and can eat corn, please check all labels to make sure your corn flakes are safe to eat.

It has these simple ingredients:

  • cornflakes
  • coconut
  • walnuts
  • an egg
  • brown sugar
  • granulated sugar
  • butter

Easy 10 Minute Cornflake CookiesEasy 10 Minute Cornflake CookiesEasy 10 Minute Cornflake Cookies

Easy 10 Minute Cornflake CookiesEasy 10 Minute Cornflake Cookies

Once they are baked and cooled, they become a glorious, crispy treat that you can have ready in 20 minutes…from the minute you want a treat to the minute it hits your mouth!

Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies Easy 10 Minute Cornflake Cookies

I know you’re going to want to make these cookies this week! If you need a reminder, pin this image (below) and make them on the weekend!!

Easy 10 Minute Cornflake Cookies

Inspired by Spend With Pennies

10 Minute Cornflake Cookies

If you have a sweet tooth that needs to be satisfied quickly, this is your recipe!! In minutes, you can tuck these cookies into the oven and have a sweet treat in no time!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup granulated sugar
  • 3 cups cornflakes
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts finely chopped
  • 1 large egg lightly beaten

Instructions

  1. Preheat oven to 350F and line two baking sheets with parchment paper or Silpat mats.

  2. In a large mixing bowl, add the cornflakes, coconut and walnuts and mix to combine; set aside

  3. In a small saucepan over medium heat, add the butter and both sugars and stir until the butter has melted and the mixture becomes a caramel.

  4. Add the butter mixture to the cornflake mixture and stir well until completely combined (you can use your hands but be careful because the butter mixture will be hot). Add the beaten egg and stir well until fully combined.

  5. With a tablespoon or large spoon, drop twelve mounds of the cookie mixture onto each of the prepared baking trays and, using your fingers, form them into mounds.

  6. Bake for 10 minutes or until golden brown. Remove from oven and leave them on the trays to cool slightly (they will become firm as they cool). 

  7. Transfer them to a wire rack to cool completely.  Store in an airtight container. 

No Comments Yet.

Leave a Reply

Show Buttons
Hide Buttons