Gluten-Free Cornflake Cookies are buttery cookies filled with Cornflakes cereal. With crispy edges, soft centers, and a bit of crunch from oats and cornflakes, these unique cookies will keep people coming back for more. Furthermore, these cookies are easy to make, bake, and enjoy in under 30 minutes! Finally, if you’re looking for a creative twist on a classic cookie, make these Gluten-Free Cornflake Cookies!
Gluten-Free Cornflake Cookies Ingredients
- Organic Gluten-Free Flour (1:1 Ratio)
- Baking Soda
- Baking Powder
- Pink Salt
- Almond Malk (Unsweetened or Vanilla)
- Unsalted Butter or Vegan Butter, Melted and Cooled
- Coconut Sugar or Monkfruit Sugar Substitute
- Carbonated Water or Another Egg Substitute
- Mexican Vanilla
- Sprouted Oats
- Gluten-Free Cornflakes Cereal
Creating the Cornflake Cookie Batter (Rewrite with Kitchen Aid Stand Mixer)
- First, preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- Next, using a Kitchen Aid Stand Mixer with a paddle attachment, combine the butter and sugar and beat until smooth.
- Then, add the baking soda, baking powder, salt, vanilla, and applesauce (or other egg substitute). Mix to combine.
- Next, add the Gluten-Free flour, one cup at a time. Mix until just combined (be careful not to overmix).
- Then, add in the oats and cornflakes. Stir to combine.
- Finally, the Gluten-Free Cornflake Cookie batter is ready!
Cream the Butter and Sugar
Add the Baking Soda, Baking Powder, Salt, Vanilla, and Applesauce
Add the Flour, One Cup At a Time
Add the Oats and Cornflakes
The Gluten-Free Cornflake Cookie Dough is Ready!
Forming and Baking the Gluten-Free Cornflake Cookies
- First, using a cookie scoop, scoop the Gluten-Free Cornflake Cookies and place them on a silicone or parchment-lined baking sheet about 2 inches apart.
- Next, bake the cookies in a preheated oven for 10 minutes.
- Then, remove the baked cookies from the oven and allow them to cool for 2 minutes on the baking sheets.
- Finally, move the Gluten-Free Cornflake Cookies onto a wire, cooling rack and allow them to cool for another 5 minutes before serving.
Scoop the Cookies and Place Them Onto Prepared Baking Sheets
Bake the Cookies for 10 Minutes
Place the Baked Cookies on a Wire Cooling Rack to Cool
Serve and Enjoy!
Serving and Storing the Gluten-Free Cornflake Cookies
Gluten-Free Cornflake Cookies can be served on a wooden board, tray, or platter. These cookies will go fast, so make sure you get yourself one before sharing!
However, if you happen to have leftovers, store them in an airtight container and on the counter for up to 3 days. On the other hand, you can store them in an airtight container and the refrigerator for up to 1 week. Finally, you can also freeze the cookie dough and bake it at a later date. If you choose to freeze the batter, you can freeze it in plastic wrap for up to 3 months.
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Gluten-Free Cornflake Cookies
Gluten-Free Cornflake Cookies are buttery cookies filled with Cornflakes cereal. With crispy edges, soft centers, and a bit of crunch from oats and cornflakes, these unique cookies will keep people coming back for more.
Ingredients
- 2 c. Organic Gluten-Free Flour (1:1 Ratio)
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Pink Salt
- 1-2 tbsp. Almond Malk (Unsweetened or Vanilla)
- 1 c. Unsalted Butter or Vegan Butter, Melted and Cooled
- 1 c. Coconut Sugar or 1/2 c. Monkfruit Sugar Substitute
- 1/2 c. Carbonated Water or Another Egg Substitute
- 2 tsp. Mexican Vanilla
- 1 c. Sprouted Oats
- 1 1/2 c. Gluten-Free Cornflakes Cereal
Instructions
Creating the Gluten-Free Cornflake Cookie Dough
- First, preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- Next, using a Kitchen Aid Stand Mixer with a paddle attachment, combine the butter and sugar and beat until smooth.
- Then, add the baking soda, baking powder, salt, vanilla, and applesauce (or other egg substitute). Mix to combine.
- Next, add the Gluten-Free flour, one cup at a time. Mix until just combined (be careful not to overmix).
- Then, add in the oats and cornflakes. Stir to combine.
- Finally, the Gluten-Free Cornflake Cookie batter is ready!
Forming and Baking the Gluten-Free Cornflake Cookies
- First, using a cookie scoop, scoop the Gluten-Free Cornflake Cookies and place them on a silicone or parchment-lined baking sheet about 2 inches apart.
- Next, bake the cookies in a preheated oven for 10 minutes.
- Then, remove the baked cookies from the oven and allow them to cool for 2 minutes on the baking sheets.
- Finally, move the Gluten-Free Cornflake Cookies onto a wire, cooling rack and allow them to cool for another 5 minutes before serving.
Serving the Gluten-Free Cornflake Cookies
Gluten-Free Cornflake Cookies can be served on a wooden board, tray, or platter. These cookies will go fast, so make sure you get yourself one before sharing!
Notes
Storing the Gluten-Free Cornflake Cookies
However, if you happen to have leftovers, store them in an airtight container and on the counter for up to 3 days. On the other hand, you can store them in an airtight container and the refrigerator for up to 1 week. Finally, you can also freeze the cookie dough and bake it at a later date. If you choose to freeze the batter, you can freeze it in plastic wrap for up to 3 months.
Nutrition Information:
Yield: 24 Serving Size: 2Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 113mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g