3-ingredient crunchy cornflake cookies

Name: 3-ingredient crunchy cornflake cookies
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 10
Cuisine: International
Ingredients: 1.5 cups unsweetened cornflakes; 6 tbsp sugar; 1 egg (large); flaky sea salt

Based on 12 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"Based on the crunchiest of almond cookies by James Beard award-winning cookbook author, Dorie Greenspan, these cornflake cookies are almost too simple for their own good. You can keep these in an airtight container or paper bag for up to 2 days. If they start to soften, simply place the cookies on a lined baking sheet and warm them in a 175°C/350°F oven for approx 5 min. Let cool on the sheet before serving."

Difficulty

Easy 👌

Preparation

10 min

Baking

15 min

Resting

10 min

Ingredients

2Pieces

MetricImperial

7 g

unsweetened cornflakes

15 g

sugar

egg (large)

flaky sea salt

Utensils

oven, whisk, bowl, silicone baking mat, baking sheet

Nutrition per serving

Cal49

Fat0 g

Protein1 g

Carb10 g

Step 1/3
- 15 g sugar
- ¼ egg (large)
- 7 g unsweetened cornflakes
- oven
- whisk
- bowl
Preheat oven to 160°C/325°F. Whisk sugar and egg together in a bowl until well combined. Add cornflakes and mix until evenly coated with the mixture.
Step 2/3
- flaky sea salt
- silicone baking mat
- baking sheet
Scoop half tablespoon scoops of batter onto a silicone baking mat-lined baking sheet, leaving at least 5 cm/2 in. of space between the mounds of batter. Flatten each mound and sprinkle with a bit of flaky salt.
Step 3/3
Transfer sheets to the oven and bake at 160°C/325°F for approx. 15 min., rotating the pans midway through baking. Let the cookies cool for at least 10 min. Serve and enjoy!
Enjoy your meal!