Cornflakes Cookies are a crispy, crunchy treat that takes little time and effort to make and bake.
Best of all you'll just need 5 ingredients for this recipe (and I bet you don't need to go shopping!): cornflakes, eggs, sugar, almonds, and cinnamon.
Don't have cinnamon? You can skip it and make it a 4-ingredient cookie.
Table of Contents
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Ingredients
- ⅔ cup SUGAR
- 3 EGG WHITES
- 3-4 ounces SLICED ALMONDS
- 3 ounces CORNFLAKES
- 1 teaspoon CINNAMON
How To Make Cornflake Cookies
Preheat the oven to 325° Fahrenheit. Line a baking sheet with parchment paper (or a silpat).
- In a large bowl combine cornflakes, almonds, and cinnamon. Set aside.
- Combine sugar and egg whites in a small saucepan. Whisk over medium heat until the mixture becomes thick, frothy, and creamy.
- Remove the saucepan from the heat and allow the egg white syrup to cool for about 2-3 minutes.
- Pour the egg white syrup mixture over the cornflakes. Use a spatula to combine well. Place tablespoon-sized dollops of the mixture onto a baking sheet.
- Bake for 20 minutes at 325° Fahrenheit
Recipe Success Tips
- This is a great recipe to experiment with. Instead of cinnamon, you can use other spice mixes such as allspice or pumpkin spice.
- Don't immediately pour the hot egg white syrup over the cornflakes. The syrup should be warm but not hot.
- Use a retractable ice cream scoop to portion out the cookie mixture.
- Store cookies in an airtight cookie jar for up to a month. (They've never lasted this long in our house!)
- My husband has polished off an entire batch of these in 2 days. So you might think about double batching if your family's got a sweet tooth. 😉
More Easy Cookie Recipes
Ingredients
- 3 egg whites
- ⅔ cup sugar
- 3 cups cornflakes
- ½ cup sliced almonds
- 1 teaspoon cinnamon
Instructions
Prep
- Preheat the oven to 325° Fahrenheit. Cover a baking sheet with parchment paper or a silpat.
- In a large bowl combine cornflakes, almonds, and cinnamon. Set aside.
Making The Cornflake Cookie Mixture
- Combine sugar and egg whites in a small saucepan. Whisk over medium heat until the mixture becomes thick, frothy, and creamy.
- Take the saucepan off the heat and allow the egg white syrup to cool for about 2-3 minutes.
- Pour the egg white syrup mixture over the cornflakes. Use a spatula to combine well.
- Place tablespoon-sized heaps of the mixture onto a baking sheet.
- Bake for 20 minutes at 325° Fahrenheit. Transfer onto a wire rack, let cool. Enjoy!
Notes
*Cookies will last in an airtight container for 3-4 weeks.
Nutrition
Calories: 49kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Marty
Great recipe, my girlfriend was quite impressed with my otherwise horrible baking skills 😀
- Marty