Crunchy cornflake cookies are a popular snack. They are quick and easy to make and taste delicious. This recipe for cornflake cookies without eggs or dairy is just as quick and easy. With a couple of ingredient substitutes you can also make them wheat and gluten free. And for those who don’t like sultanas, you can make them with dairy free and nut free chocolate chips instead. Make these allergy-friendly and vegan cornflake cookies in about 30 minutes.
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Jump to RecipeHow to make cornflake cookies without eggs or milk
Traditional cornflake cookie recipes have both butter and eggs in them. If you have an egg or milk allergy, or are vegan, you can make a few simple substitutes to make an allergy free version.
Easy substitutes for milk and eggs
This easy recipe replaces the butter with a dairy free spread (we use Nuttelex). It’s a straight one to one substitution.
There are quite a few different ways to make cornflake cookies without eggs. Some of the best methods for eggless baking are to:
- Use a flax egg – mix one tablespoon of flax seed (linseed) meal with 3 tablespoons of water, whisk, and leave in the fridge for around 15 minutes to make a gel like consistency.
- Replace the egg with aquafaba – this is the liquid from a can of chickpeas. It is a brilliant, versatile substitute for eggs in sweet and savoury recipes, and can even be whipped to replace egg whites. Use 3 tablespoons of aquafaba to replace one egg.
- Use an egg replacer product like Orgran No Egg – make up according to the instructions on the packet.
For this recipe we’ve used aquafaba, left over from cooking a vegetarian curry with chickpeas. (TIP: If you ever cook with chickpeas, make sure you save the precious liquid from the can. You can freeze it in ice cube trays to use later in any egg free cooking.) But if you need to open a can of chickpeas to get the aquafaba for this recipe, never fear. Save your chickpeas for your next curry or soup, or use them to make our delicious hummus (without sesame).
Dairy free chocolate chips
Cornflake cookies are often made with sultanas, and you can just use them in this recipe instead of the chocolate chips. But if you are like us and prefer a chocolate chip cornflake cookie, just make sure to use a dairy free chocolate chip that doesn’t contain any of your allergens. You’ll love Sweet William baking chocolate chips which are free from many top allergens including nuts and peanuts. They do contain soy though. Sweet William is an Australian brand. Another great option is Enjoy Life semi-sweet mini chocolate chips.
Gluten free cornflake cookies
If you need a wheat or gluten free recipe, you can easily replace the self-raising flour with your preferred brand of gluten free flour.
Also make sure that you use a gluten free cornflake brand. Kellogg’s and Freedom Foods both make gluten free cornflakes that are readily available here in Australia. You could also substitute a different type of flaked cereal (for example, Orgran quinoa flakes).
Even if you don’t need to eat gluten free, you may want to use an allergy-friendly brand as many standard brands of cornflakes are made on lines that contain other allergens including nuts.
Ingredients
To make allergy free cornflake cookies you’ll need:
- 125g dairy free spread (Nuttelex or similar)
- 1/2 cup caster sugar
- 3 Tablespoons aquafaba (or egg replacer equivalent to one egg)
- 1/2 teaspoon vanilla essence
- 1 1/4 cups self raising flour (gluten free if required)
- 2 cups cornflakes (gluten free if required) – 1 1/2 cups to use in the cookies and 1/2 cup to roll the cookie dough in before baking
- 1/2 cup dairy and nut free chocolate chips
Be sure to read any may contain statements carefully to make sure that ingredients you choose are safe for your allergies.
Method
Preheat your oven to 180C (350F) and prepare baking trays by lining with baking paper or silicone non-stick sheets.
Cream the dairy free spread and caster sugar together in a mixing bowl until light in colour. Add the aquafaba (or your choice of egg replacer) and vanilla and beat well.
Add the flour, 1 1/2 cups of cornflakes and chocolate chips and fold through.
In a separate dish, lightly crush the reserved 1/2 cup of cornflakes.
Take a heaped tablespoon of the mixture and roll into a ball. Then roll the cookie ball in the crushed cornflakes to coat.
Place the cookie balls on the prepared baking trays, leaving a generous space between to allow for spreading.
Bake for approximately 15 minutes until the cookies are golden brown. remove from the oven and leave the cookies to cool on the tray for around 5 minutes before transferring to a wire rack.
This recipe makes about 16 largish cookies.
More allergy friendly cookie recipes
For more allergy friendly baking ideas, make sure to check out our recipes page – including recipes for Anzac biscuits, peanut free “peanut butter” choc chip cookies, the best basic allergy-friendly cookie recipe and more.
Crunchy cornflake cookies without eggs or milk
Equipment
- baking trays (lined with paper or silicone sheets)
- large mixing bowl
- mixing spoon
- small bowl
- Measuring cup and spoons
Ingredients
- 125 g dairy free spread (eg Nuttelex)
- 1/2 cup caster sugar
- 3 Tbsp aquafaba (or flax egg or egg replacer)
- 1/2 tspn vanilla extract
- 1 1/4 cups self raising flour (gluten free if required)
- 2 cups cornflakes (gluten free if required)
- 1/2 cup dairy and nut free chocolate chips
Instructions
- Preheat the oven to 180C (350F) and prepare baking trays by lining with baking paper or silicone sheets.
- Cream dairy free spread and caster sugar together in a large mixing bowl until light in colour.
- Add the vanilla extract and aquafaba (or your choice of egg replacer) and beat together well.
- Add the self raising flour, 1 1/2 cups of cornflakes (keep 1/2 cup reserved) and chocolate chips and fold together.
- In a separate bowl, lightly crush the reserved 1/2 cup of cornflakes.
- Take heaped tablespoons of the mixture and roll into balls. Roll the cookie balls in the reserved cornflakes to coat. Place om the baking trays, leaving room between for spreading.
- for approximately 15 minutes until golden brown.
- Remove from the oven and allow to cool on the trays for around 5 minutes before transferring to a wire rack.
I love chocolate chips. I’ll try this.
Oh, these sound delicious! I love a good crunch in my cookie, so I’m thinking I’ll have to try these. Thanks for sharing!
It’s not always easy to find allergy-friendly cookie recipes! I definitely love this one! Thank you for sharing!
These look so tasty and corn flakes are such a great idea! I will definitely be trying a gluten-free version of these cookies with my toddler.
Thank you so much for sharing! I recently got more into baking, this is definitely a recipe I will try 😉
I love how easy to make these cornflake cookies are. They have simple clean ingredients and are always a huge hit in my house.
These crunchy cornflake cookies are a great snack or dessert. Thank you for catering for so many diet and allergy requirements. It can be so hard finding allergy friendly cookies which don’t compromise on taste and texture. Your cookies don’t at all, they’re delicious with a perfect crunchy texture.