Cornflake Cookies

Why You’ll Love It

Easy to make: This is a simple recipe that doesn’t involve much more than combining the ingredients and baking the cookies.
They taste so good: If you think you’re only having one of these cornflake cookies at a time, think again. They’re just so more-ish!
Everyone loves these: You can expect everyone to rave about these cookies, especially the kids.

Baked Cornflake Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Flour: For the dough. Use gluten-free if needed.
Salted butter: Don’t use margarine, these cookies deserve real butter.
Almond extract: Adds a nutty taste.
Sugar: For sweetness.
Baking powder and baking soda: To get the texture just right.
Cornflake cereal: The main ingredient in these!
Old fashioned oatmeal: For a wholesome flavor.
Coconut flakes: These add a tropical touch of flavor.

How to Make Cornflake Cookies with Coconut

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cookie dough: Whisk the flour, baking powder and baking soda together in one bowl and cream butter with granulated sugar and brown sugar in another. Mix in the egg and almond extract and then mix the dry ingredient mixture into the wet ingredient mixture.
Add the cornflakes: Stir in the cornflakes as well as the oatmeal and coconut flakes.
Shape the cookies: Scoop the cookies using a cookie scoop and arrange on parchment paper lined baking sheets.
Bake and cool: Bake them in the oven until golden brown and then transfer from the cookie sheet to a cooling rack to cool completely.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour and gluten-free cereal. Oats are naturally gluten-free but check the ingredients in your oatmeal if they’re processed.
Oatmeal: Swap the oats for crushed graham crackers to give a different flavor and texture.
Add nuts: Chopped almonds, walnuts or pecans add a nutty flavor and satisfying crunch.
Butter: Sub unsalted butter and a pinch of salt for the salted butter.
Almond extract: Vanilla extract is a yummy alternative.
Cornflakes: Rice Krispies cereal will work as a substitute.
Old-fashioned oats: Quick oats is a great replacement and will yield similar results.
Coconut flakes: These can be left out if you don’t want to use them.
Cornflake marshmallow cookies: Add mini marshmallows.
Chocolate chip cornflake cookies: Add mini chocolate chips.
Peanut butter cornflake cookies: Add a spoonful of peanut butter to the cookie dough.

Serving Suggestions

With brunch: Pair your hash brown casserole, bacon and sheet pan eggs benedict with these cornflake cookies to contrast something sweet with your otherwise savory meal.
As a sweet treat: Enjoy an iced gingerbread latte or state fair style lemonade with the cookies.
For dessert: Enjoy the corn flakes cookies for dessert or perhaps pair them with some homemade ice cream.

How to Store Chewy Cornflake Cookies

Store: Let the cookies cool completely and then keep them in an airtight container at room temperature and eat within a week.
Freeze: You can freeze these wrapped in parchment paper and then kept in an airtight container for up to 4 months.
Thaw: Defrost these on the countertop for an hour or so.