Cornflake Cookies are just too good to pass up! They're the perfect cookie, with a crunch on the surface and a soft, chewy center. The addition of cornflakes adds a flavor and texture to these cookies.
What are cornflake cookies?
These treats are chewy cookies made of coconut, pecans or walnuts, and cornflakes. They're just the right amount of crispy and chewy. There is no way that you'll only have one unless you are just crazy! The cornflakes are used instead of flour.
Are cornflakes gluten-free?
While corn itself is gluten-free, most commercial or bulk corn flake cereals add gluten-containing flavorings, usually made from barley malt (that's the same reason Rice Krispies are not gluten-free.) There are several gluten-free options for gluten-free cornflakes. The Gluten-Free Honeyed Corn Flakes or Fruit-Juice Cornflakes by Nature's Path and the Barbara's Organic Corn Flakes are great gluten-free options. All three work well in this recipe.
What do cornflake cookies taste like?
In case you have been living under a rock and have never tasted a cornflake, cornflake cookies have a very unique flavor that is pleasantly sweet and crisp! Cornflakes are known for holding their texture in milk and remaining crispy even in the soggiest of conditions. You can expect the same from the cornflakes in your batter. Super crisp cornflakes paired with nuts and coconut just might make the best combo ever. These cookies taste just like cornflakes and toasted nuts, and have an incredible texture.
How do you bake these cookies?
These Cornflake Cookies are baked like normal cookies, in a hot oven. The only difference is that they are baked on parchment paper or a silicone baking mat. Personally, I prefer to use a silicone baking mat. It just works better.
Silicone baking mats are non-stick baking sheets made of food-grade silicone. You place the mat on your baking sheet, add your cookie dough, and bake as usual without fear of your cookies sticking to the pan or developing burnt bottoms.
If you enjoyed these cornflake cookies, check out some of my other favorite cookies!
These cookies from California Grown use whole grain oatmeal, four types of dried fruit including California prunes, two types of nuts, and one hearty seed rounding out the ingredient list, these cookies are a fabulous breakfast choice. Make them with GF oats & flour.
GF Compost Cookies:
These cookies, based on a cookie from Momofuku Milk Bar's Christina Tosi, are jam-packed with unusual ingredients. It's a fantastic combination of salty and sweet. And, despite the unique ingredient list, I assure you it all works well together.
This recipe for Gooey Chocolate Crackle Cookies is both delicious and simple to create. They have a slightly tangy, buttery flavor with crunchy flaky edges, similar to a brownie.
OK, let's get to baking! Got leftover gluten-free cornflakes? Try these Easy Crunchy Gluten-Free Chicken Strips made with cornflakes next.
Crunchy and Chewy Cornflake Cookies
- 1 silicone baking mat or parchment paper
- ½ cup butter
- 2 ¼ cups brown sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 4 cups Gluten Free cornflakes NOT crushed
- 1 ¼ cups sweetened flaked coconut
- 1 ½ cups pecan or walnut crumbs
- Preheat the oven to 350 F
- Cream butter and sugar until very fluffy. Add eggs and vanilla and mix until incorporated. Add dry ingredients and beat on high speed in mixer for 5-7 minutes. Scrape bowl often.
- Scoop out cookies (a little smaller than a golf ball) and place on cookie sheet lined with parchment paper or a silicone baking mat. Do not grease the pan.
- Flatten cookies gently with your fingers (moistening them slightly will help keep the dough from sticking.)
- Bake for 11-14 minutes.
- Remove from oven and leave on pan until stiff enough to handle (about 5-7 minutes). The cookies will be very soft when they first come out of the oven.
Frequently Asked Questions about Cornflake Cookies:
Since cornflake cookies are soft and tacky, I recommend storing them in an airtight container in a single layer. If stacking is necessary, make sure there are pieces of parchment paper between the layers. The cookies will last a few days on the counter or just over a week in the refrigerator.
Traditional, commercial ar bulk corn flakes are not gluten-free, because they are flavored with barley malt: listed in the ingredients as "malt flavoring." There are several gluten-free cornflakes on the market. Good gluten-free options are Gluten-Free Honeyed Corn Flakes or Fruit-Juice Cornflakes by Nature's Path and the Barbara's Organic Corn Flakes.
You can substitute unsweetened coconut flakes for sweetened coconut flakes but we don’t recommend it. The flavor will not be the same. The sweetened coconut flakes help sweeten the cornflake cookies. Replacing sweetened with unsweetened coconut will reduce both the sugar and moisture in the cookies. If you choose to replace the coconut, they'll be a bit less chewy.
If you store them properly, an opened box of cornflakes will last around 2 to 3 months in the pantry. Keep opened cereal bags tightly wrapped or sealed to extend their shelf life.
Other things you could make using cornflakes would be: cornflake crust for meats, crushed cornflake topping for casseroles, and you could always make more cornflake cookies! Try these Easy Crunchy Gluten-Free Chicken Strips made with corn flakes next.