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3-ingredient crunchy cornflake cookies

Based on 6 ratings

Devan Grimsrud

Editor at Kitchen Stories

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 👌
10
min.
Preparation
15
min.
Baking
10
min.
Resting

Ingredients

Pieces:-10+
35 g unsweetened cornflakes
75 g sugar
1 egg (large)
flaky sea salt
Metric
Imperial

Utensils

  • oven
  • whisk
  • bowl
  • silicone baking mat
  • baking sheet

Nutrition per serving

Cal
49
Protein
1 g
Fat
0 g
Carb
10 g

  • Step 1/3

    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.
    • 75 g sugar
    • 1 egg (large)
    • 35 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

    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.
    • 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!

    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!

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