Crunchy and Chewy Cornflake Cookies
Cornflake Cookies are full of coconut and nuts, the perfect mix of crunchy and chewy. It's hard to limit yourself to just one! Make them gluten-free with GF flakes.
Servings: 30 cookies
Calories: 164kcal
Equipment
- 1 silicone baking mat or parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
Store cookies in a sealed container at room temperature for up to 1 week.
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 52mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg