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Healthy no-bake cornflake cookies
www.theconsciousplantkitchen.comHealthy no-bake cornflake cookies with no refined sugar and peanut butter.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-no-bake-cornflakes-cookies/ or scan the QR code here ➡️
Servings: 20 small cookies
Calories: 86kcal
Ingredients
- ½ cup Peanut Butter (Unsalted) no added sugar or oil
- ½ cup Maple Syrup
- 3 tablespoons Melted Coconut Oil
- ½ teaspoon Vanilla Extract
- 1 ⅔ cup Cornflakes I used unsweetened iron boosted cereals
Instructions
- Before starting the recipe, note that these cookies must be stored in the freezer, or they lose their crunch and soften in the fridge.
- Cover a large plate with parchment paper. Set aside.
- In a large saucepan, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract. Cook over medium heat for 1 minute until all the ingredients are smooth and combined. Make sure to stir constantly, so it doesn't burn.
- Remove from heat and stir in the cornflakes until the cereals are fully covered by the peanut butter mixture.
- Use a tablespoon to drop the cookie batter onto the prepared plate, leaving half a thumb between each cookie as they can spread slightly.
- Freeze the plate for about 10-12 minutes to set the cookies.
- Store in a sealed container in the freezer for up to 3 months and eat straight out the freezer for a crunchy cookie. For chewy cookies, store them in the fridge. Don't store at room temperature or they will melt quickly under 73°F (23°C).
Nutrition
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 47mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg