You already know I love to take our favourites and convert them into something slightly if not lots healthier, right? Well these healthier cornflake crunch cookies are no exception. They taste just like the cornflake cookies I grew up with, but are soooo much healthier!
The week before holidays, I was so excited about the holidays and everything they bring, outings, cooking with the kids, playdates, fun day trips and lots of fun. What I wasn't expecting was 2 weeks of snot, fevers, getting up at all hours of the night to the kids before finally succumbing myself with a fever just as Master 4 got better. And here we are, on the last day of the holidays, looking at investment options for kleenex, panadol and nurofen.
So I made these cookies the first day of the holidays before snot-a-geddon hit and we all enjoyed them. Except for Mr Kidgredients, he doesn't do sultanas in cookies. He thinks it's the ultimate crime against humanity. But there's no pleasing some people.
The original cornflake cookies on the recipe box that my grandma used to make contain over 1 cup of sugar added into them. And that's on top of the sugar already in the cornflakes! So not really that healthy, but you probably already knew that. They do taste great though, and I've tried to make these as delicious as possible to counter that sugar loss!
They aren't sugar free, but they have super low added sugar and they freeze well. They are perfect for grabbing and popping in the lunchbox because they defrost and keep their shape. They don't even involve a mixer, so you can make them easily with the kids without too much hassle.
Need more of these healthier cookie recipes? The whole family would definitely enjoy and love these recipes below:
Healthier cornflake crunch cookies
Ingredients
- 125 g grams butter room temp
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla
- 1 egg
- 1 ¼ cups self raising flour
- 1 tablespoon milk
- ¼ cup coconut flakes
- ½ cup sultanas
- 1 ½ cups cornflakes
Instructions
- Preheat oven to 180 degrees (355f)
- Mix together the butter, sugar, egg and vanilla.
- Add the flour and milk, and mix well.
- Add the coconut flakes, sultanas and mix in.
- Mix in the cornflakes, being careful not to crush them too much.
- Place dessert spoonfuls of the mixture onto prepared oven trays and flatten with a spatula.
- Bake at 180 degrees for 15 minutes.
- Cool on the tray 5 minutes then transfer to a wire rack.
Elyse says
Sorry I didn’t love these. The instructions could be improved to say use hands to incorporate the cornflakes and roll into balls. They were also quite doughy once cooked, had too much butter and lacked flavour. Not a win for me this time unfortunately.
Kylie says
Thanks for your feedback Elyse. The reason you don't roll them into balls is to stop them becoming too round and therefore doughy. They are meant to be a flatter style of cookie.
charlotte says
if you freeze them - dont they loose their crunch when you defrost? thanks in advance!
Kylie says
No they don't, they go in the lunchbox and defrost. Even in the fridge defrosting they have been fine.
Lee wood says
I am about to make these without coconut flakes. Hopefully they will still turn out.
Cristina says
Ours were dry, is it cos I substitute dark choc chips in place of sultanas ?
Kylie says
Possibly, I've never tested them with something other than sultanas, sorry about that!
Emily Weier says
In step 2 when you say mix. Do you mean cream with beaters or just mix in a bowl?
Kylie says
No you don't need a mixer for these! Just mix together in a bowl.
Stephanie Gill says
Just made these with mr3. Delicious!! Subbed brown sugar for coconut sugar. Just the right amount of sweetness
Kylie says
Yum yum! They sound delish!