Cookies with Cornflakes – 3 Simple Recipes

Cornflakes are great in cookies, for example as an additional crunchy component. But the breakfast cereals are also suitable as an independent pastry. We show three recipes for cookies made from or with cornflakes.

Cookies with cornflakes: Crunchy coconut macaroons

If you mix cornflakes into the dough for coconut macaroons, they get a crunchy component. This usually comes as a surprise to most people, as the soft coconut cookies aren’t usually crunchy.

1. First, prepare the coconut macaroons batter. To do this, use either your standard recipe or ours, which consists of just two ingredients: 200 g grated coconut and 400 g sweetened condensed milk.
2. Decide whether you want to add the cornflakes to the batter whole or crumbled. Then fold in the flakes.
3. Line your baking sheet with parchment paper and place spoonfuls of dough on it. In order to get coconut macaroons that are as even as possible, we recommend an ice cream scoop.
4. The dough is then placed in the oven at 150 degrees top and bottom heat for about 10 minutes until the macaroons are lightly browned on the top. The baking time here varies per oven, so keep an eye on it.
5. When the baking time is up, take the cookies out of the oven and let them cool completely.
6. If you like, decorate the coconut macaroons with melted chocolate.

Crunchy chocolate cornflakes

This recipe is particularly suitable for you if you want to make cookies quickly and easily. All you need for this idea is 100g of cornflakes, 200g of chocolate, a pot, and a container for a water bath.

1. First, break the chocolate into smaller pieces. As a result, it melts faster in the water bath.
2. Pour water into the pot and place the melting bowl inside.
3. Now put the chocolate in the bowl and heat the water.
4. When everything has melted, fold in the cornflakes.
5. Lay out a sheet of parchment paper and scoop the crunchy mixture onto it in small mounds using a teaspoon.
6. Now let the dessert cool down and then enjoy it.
7. If you’re making these cookies for the holiday season, we recommend adding some gingerbread spice. This gives the cookies a Christmassy touch.

Chocolate chip cookies refined with cornflakes

For the Chocolate Chip Cookie recipe, you will need 150g butter, 115g sugar, an egg, a teaspoon of vanilla sugar or vanilla extract, a teaspoon of baking powder, and 75g chocolate drops, 200g flour, and 50g cornflakes.

1. Since you don’t need long to mix the ingredients together, first preheat the oven to 180 degrees top and bottom heat.
2. Melt the butter and sugar, stirring constantly. Set the pan or bowl aside.
3. Only when the amount has cooled down sufficiently do you add the egg. Also fold in the vanilla sugar, flour, and baking powder and mix well.
4. Now only the cornflakes and chocolate drops are missing. Pour both ingredients into the bowl and stir in with a tablespoon.
5. Line a baking sheet with parchment paper and use the tablespoon from the previous step to form small portions of biscuits. Leave enough space between each cookie as the dough will spread a little.
6. Then bake the cookies for about 10-15 minutes. The underside should be golden brown.
7. Take the chocolate biscuits out of the oven and let them cool completely. This works best on a cake rack.
8. The cookies will keep for five days if you wrap them in an airtight container.