These crunchy, chewy honey sweetened cornflake cookies are just sweet enough to satisfy my sweet tooth. Minimal ingredients – and ready in 25 minutes from start to finish!
The first time I tried cookies laden with breakfast cereal, they were Momofuku cornflake cookies.
You see, it was one of those days that my sweet-tooth was calling the shots and I decided to satiate my cravings by dropping into Milk Bar to see what fun, new dessert I would find on the menu.
I’m not proud, but I tried way more than one sweet treat that day! Of course everything was delicious. But I was most taken by the gooey marshmallow + cornflake cookies.
I took one last bite, and got to thinking…
Could I possibly create a cornflake cookies recipe without a ton of sugar (or totally sugar free?!) that still managed to quiet my raging sweet-tooth?
Sugar Free Cookies?! Nooooo
I think you’ll agree with me that trying to create a mostly sugar free cookie recipe sure doesn’t sound like the most delicious idea. But the wheels were already turning.
Thankfully, I had already enjoyed some luck experimenting with honey sweetened cookies – where honey did most of the heavy lifting in the sweetening department.
I grabbed a box of cornflakes, tied my apron and got to work.
Sweet victory would be mine!! Or – at least I’d be chowing down on my healthier-than-usual baking mistakes.
Good news from the cookie department, friends:
These honey sweetened cornflake cookies turned out amazingly – and I’m excited to share the recipe with you today!
An Easy Ingredients List
Aside from the omission of added sugar, the ingredients list for these cornflake cookies is standard fare in the baking realm. So, no need to search far and wide for tough-to-find, eclectic ingredients.
Now, the chocolate chips and cornflakes have sugar in them – so this isn’t a true sugar free recipe. But it’s close!
The one thing I’ll say is, that when it comes to the honey, try to find unprocessed raw honey. I find the taste of this spreadable, creamy honey much more deep and complex. In this home-chef’s opinion, raw honey stands heads and tails above the liquified stuff.
But, hey – different strokes, right!? The liquified stuff is delicious too, and will totally work for this cornflake cookies recipe.
So, are cornflake cookies made with honey instead of sugar any good?
In a word: YES!
In 11 words: These crunchy, chewy honey sweetened cornflake cookies are holiday treat perfection 🙂
The raw honey totally precludes the need for added sugar. And really, like the best desserts, there’s some serious sweet and salty action at play in these cookies.
Of course, the cornflakes deliver a crunch that is out of this world. After this baking experience, I’ll totally try using cereal in my other baking pursuits!
What about you? Is there a recipe you’ve created that, by all rights, shouldn’t have worked – but totally did? I’d love to hear about it in the comments!
Other simple, delicious and slightly healthier dessert recipes:
- Sweet Potato Croquettes
- Vegan Chocolate Chip Cookies
- Strawberry and Rhubarb Crisp
- Easy Peanut Butter and Honey Fudge
- Fluffy Japanese Cheesecake
Did you like this Honey Sweetened Cornflake Cookies Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Honey Sweetened Cornflake Cookies
A touch of sweetness to accompany the crunchy flakes make this cookie the perfect adult treat!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- 150 grams raw organic honey
- 150 grams rice flour
- 75 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup vegetable oil
- 40 grams mix of chocolate chips and chopped walnuts
- handful cornflakes
- Preheat oven to 350ºF.
- Line a baking tray with parchment paper.
- Microwave raw organic honey for 10 seconds, or until it becomes soft.
- In a bowl, mix rice flour, all-purpose flour and baking powder.
- Add honey and oil and mix until it becomes a ball of dough.
- Add chocolate chips and walnuts and mix into the ball.
- Divide the dough into 4 equal parts and make 3 cookies – about 1 centimeter thin so they come out crispy- out of each quarter part.
- Gently press a few pieces of cornflakes into each cookie so most of the top is covered.
- Bake in the oven for about 15 minutes, or until the edges are golden brown. Take out of the oven and let cool to room temperature. Serve.
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 11.1 g
- Sodium: 256.6 mg
- Fat: 6.7 g
- Saturated Fat: 2.1 g
- Carbohydrates: 27.8 g
- Fiber: 0.8 g
- Protein: 1.8 g
- Cholesterol: 4.8 mg
Keywords: recipe, snacks, sweets
Hi, the recipe card ends at step 8, which pressing the cornflakes into the uncooked cookies. Would you please update this recipe to give the last steps? Is the salt added after that? How long is it baked for? Thanks!
Thank you for letting me know that the recipe card was missing the final step! It’s been added, I hope you enjoy them 🙂
This cookies look so good! I have never thought of using a cereal and incorporating it into a cookie! very clever idea! thanks for the idea and recipe 🙂
These sound just lovely! Love how the cornflakes add that nice crunch and I adore the mellow sweetness of honey. Beautiful presentation, too!
Ohhhh yum! Looks incredible!
I love the idea of adding cornflakes to cookies! I don’t think I’ve actually tried Momofuku’s cornflake cookies yet – I usually get distracted by the crack pie before I can make it to the cookies 😛 But perhaps I can make these to make up for that! Love that they’re sugar free, and thanks for the tip about using the raw, unprocessed honey – it makes sense that it’d taste way better and have a deeper flavor. And I mean, anything with chocolate chips in it can’t be a bad thing, right? 😉
Hi Shannon, the crack pie is so delicious I always have it too hehe! These cookies aren’t very sweet but to me they hit the spot when I crave a snack 🙂