Cornflake cookies n milk

Crunchy Cornflake Cookies (Eggless)

The large box of honey almond kelloggs cornflakes was sitting on my side board for days. It landed up at my home purely by accident ! The kids even ended up opening it ,simply because their hands could not be without doing otherwise….Sighhhh ! After a couple of days it suddenly dawned on me to make a batch of cornflake cookies. Since I wanted to send some to a vegetarian friend ,they had to be eggless ! That had me pausing momentarily ,as I did not have an eggless cornflake cookie recipe in my recipe book. With hard pressed for time ,to thumb through cookbooks ,I turned to the ever present ‘know it all’ aka Google ! I was directed to the blog of Sharmilee Jayaprakash . The visuals on her website, for this eggless cookie, were absolutely stunning and of course I wanted to make it straight away !

The deviations that I did in this cookie recipe are small ,it’s just my way of cooking where I prefer the use of whole grain flours and sugars wherever possible. Since there was already an inherent sweetness in the honey almond flakes ,I added less of the demerrera sugar. The flaked almonds add a nice nutty taste. If I were to try this recipe again with regular cornflakes,I would definitely add some flaked almonds to the batter. They are positively yummy ! The cornflakes were just partially crushed ,I did not powder them finely in the blender as per Sharmi’s recipe. I kinda like a chunkier look with bits of flakes poking out and the odd edge curled and baked dark golden here and there ! .The cookies turned out really good and it’s great to share a recipe not only ofย  a fellow food blogger but aย  fellow Coimbatorean as well !!! ๐Ÿ˜€

Do try this easy recipe,it’s Christmas eve,you need to set out milk and cookies for cuddly Father Christmas, don’t you ?! ๐Ÿ˜‰

Cornflake cookies

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Instructions

  • 1. Crush the cornflakes coarsely by hand or with a rolling pin. Pre-heat the oven at 180 degrees C
  • 2. In a mixing bowl ,beat together the butter,vanilla and sugar until light and fluffy
  • 3. Sift in the flour and the baking soda and fold in
  • 4. Add the 1/2 cup of cornflakes and bring together,by hand,if necessary, to form a soft dough
  • 5. Grease a cookie sheet or baking tray with melted butter
  • 6. Spread the remaining crushed cornflakes on a flat plate ,for dredging
  • 7. Take a small bits of the dough ,form balls and flatten it. Pat it on the crushed cornflakes to form a crust. Coat it the same way on the other side and place on the greased tray.
  • 8. Do this in a 3 step assembly process to make it easier and quicker.
  • 9. Pop into the oven for about 8 to 10 minutes until golden.
  • 10. Let cool a bit before transferring to a wire rack to cool completely.
  • 11. Keep one for the cook and store the rest in an airtight container.

About Chef

Shanthini Rajkumar