Eggless Breakfast Cornflakes Cookies

Crispy on the outside and soft on the inside, these eggless breakfast cornflakes cookies are packed with all the breakfast goodness! YUMMY!

These Breakfast cornflakes cookie are easy to make and delicious. Make more batches and keep, as these wont last too longg! Everyone will be reaching for these Breakfast Cornflakes Cookies each time they pass the cookie jar..

The subtle crunch of the cornflakes together with the tang of the cranberries is hard to resist. A fun breakfast packed in a cookie.

I used Kellogg’s Cornflakes with Honey as they stay crunchy longer when compared to regular cornflakes, that may become soggy when in contact with the dough. Also, the touch of honey gives the cookies an amazing flavour!

I also added some candied orange peels that I made with home grown oranges. The orange gives the cookies a refreshing and citrusy flavour rejuvenating your senses and making it a fun breakfast treat!!

I love flavouring the cold milk with cornflakes in my breakfast bowl and adding in some fruits. This cookie does just that. Breakfast bowl in a Cookie!

You can also add slivered Almonds, orange zest, walnuts, chocolate or anything else you like and it would just go so well in these!

STORING COOKIES

1. These cookies must be stored in an airtight container and will last for 2 weeks at room temperature.
2. The cookie dough can be made in advance and kept in the freezer in an airtight container for about a month.

You might also like my Red velvet Cookies! Try them

Eggless Breakfast Cornflakes Cookies

Recipe by thecrumbstories

Servings

12

Cookies

Prep time

30

minutes

Baking Time

15

Minutes

Total time

45

minutes

Crispy on the outside and soft on the inside, these eggless breakfast cornflakes cookies are packed with all the breakfast goodness! YUMMY!

Ingredients

• 210 g All Purpose Flour (Maida)

• 125 g Brown Sugar

• 110 g Butter

• ½ tsp Baking Soda

• 1 tsp Vanilla Extract

• 52 ml Whole Milk

• 50 g Dried Cranberries or Raisins

• 20g Candied Oranges (Optional)

• 50 g Cornflakes, to coat

Directions

• Start by creaming the softened butter with brown sugar till pale and fluffy.
• Once the butter and sugar is creamy, add in the milk and vanilla extract and beat well.
• Sift the dry ingredients and add to the batter in 2 batches. Mix to form a dough.
• Chop the cranberries and fold it into the dough.
• Divide the dough into 12 balls weighing about 40 g each. To make smaller cookies you can weight each for about 20g-30g and the output will be more.
• Preheat the oven to 160C (fan) or 180C for OTG.
• Crush the cornflakes slightly with your hands and roll the cookie dough balls in it to coat them with cornflakes. Place the coated cookie dough balls in a baking tray about 2 inches apart as they will spread slightly.
• Flatten the balls slightly with the help of the back of a glass.
• Bake the cookies in the preheated oven for 12-15 minutes.
• Once baked, remove the tray and leave the cookies on the baking tray for 20 minutes. At this point the cookies will be very soft and will firm up as they cool.
• Once the cookies are cool and firm, tranfer them to a cooling wrack to cool completely.

Notes

• Creaming the butter is important to incorporate air into the batter.
• Once baked, the cookies will be soft. They will firm up as they cool, so don’t try and lift up hot cookies as they will break.
• In case you like your cookies a little more firm than what it is after cooling. You can bake them in the oven for another 2-4 minutes.
• If the cookie dough is too sticky and wet, pop it in the freezer for 7-10 minutes. That should make it easier to work with.

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