Made with simple ingredients and no corn syrup, these Chocolate Peanut Butter Cornflake Cookies are a better-for-you, no-bake version of the classic cookie we all love. Make them in minutes for a kid-friendly treat! Gluten-free and dairy-free.
Corny Cookies
You all already know I refer to myself as corny Cotter, ha! So, it was pretty clear to me that we needed a cornflake cookie recipe on the site. The name is fitting, after all! Plus, these chocolate peanut butter cornflake cookies are unlike anything you’ve ever had before.
Don’t get me wrong, I love classics like sugar cookies and chocolate chip cookies, but there’s always room for more dessert options at the table. Am I right? Especially when the recipe is made with better-for-you ingredients, delicious, and so easy to make! But, we’ll get more into that later.
What Are Cornflake Cookies?
Of course, there are endless versions of cornflake cookie recipes out there. However, standard recipes are made with cornflake cereal, corn syrup, salt, sugar, vanilla extract, and peanut butter. All of the ingredients are combined to form a crispy, crunchy no-bake cookie without the need to even turn on the oven.
Simple Gluten-Free Ingredients
We swapped out traditional ingredients with allergy-friendly pantry staples for a simple cookie recipe that is lower in carbs, higher in fiber, and full of healthy fats.
Plus, they’re so easy even your kids can make them and are ready in minutes! The only hard part is waiting for them to set in the fridge.
- Dark Chocolate
- Peanut Butter
- Honey or Agave Nectar
- Vanilla Extract
- Plain Cornflakes
- Unsweetened Shredded Coconut
- Sea Salt Flakes
- (Optional) Chopped Nuts
Allergy-Friendly Swaps
One of the best things about this recipe is how versatile it can be! For instance, we swapped out corn syrup from the original recipe for honey for a more nutritious option that is lower in sugar but still adds sweet flavor and a sticky texture to hold your cookies together.
However, golden syrup or brown rice syrup could likely be used as well! (If you test that out, be sure to let us know how it goes in the comments below!) Take a look at a few more of our favorite swaps below.
Vegan Option: Swap out the honey for agave nectar
Low Carb/Grain-Free Option: For those who need a grain-free or low-carb option, you can easily swap out the cornflake cereal for a coconut flake substitute like my favorite version here!
Peanut-Free Option: If you can’t do peanut butter, try using any other nut or seed butter you like best instead! Just keep in mind that the flavor of your cornflake cookies will alter slightly, depending on what you use.
How to Make Chocolate Cornflake Cookies
- Line a baking sheet with parchment paper, and heat a large saucepan over medium-high heat. Then, add in the chocolate, nut butter, and honey, stirring until they are well-combined.
- Once melted and smooth, allow the mixture to come to a quick boil. As soon as it starts to boil, remove the saucepan from the heat, and add in the vanilla extract.
- Working quickly, use a silicone spatula to gently stir in the cornflakes, coconut flakes, and optional chopped nuts. Fold the ingredients until they are well coated in the chocolate mixture.
- Using a large spoon or cookie scoop, shape the batter into clusters or rounded cookies, and place them on the baking sheet. Sprinkle them with extra sea salt flakes and coconut, if desired.
Note: Shape the cookies as quickly as possible! If the batter begins to cool, it will harden and be difficult to shape.
- Place the peanut butter cornflake cookies in the fridge to harden for 15-20 minutes before removing them from the baking sheet.
- Storage Tip – be sure to use a smaller baking sheet so you can fit in the fridge or freezer!
Extra Toppings & Add-Ins: For even more flavor and texture, we added coconut flakes, nuts, and sea salt on top!
Common Questions
When kept in the fridge in a sealed container, these no-bake cornflake cookies will stay fresh for up to 1 week.
Yes! Store leftovers in the freezer for up to 4 weeks! Then, when you’re ready to serve, just let them thaw in the fridge overnight.
The most common reason cornflake cookies turn out too hard is that the chocolate mixture was cooked too long. Be sure to remove it from the heat as soon as it begins to boil!
Chocolate Peanut Butter Cornflake Cookies
- Total Time: 27 minutes
- Yield: 18 –20 cookies 1x
- Diet: Gluten Free
Description
These Chocolate Peanut Butter Cornflake Cookies are made with simple ingredients and free from corn syrup for a better-for-you no-bake treat the whole family will love!
Ingredients
- 4 ounces dark chocolate
- ¾ cup creamy peanut butter or nut/seed butter of choice
- ⅔ cup honey or agave nectar
- ½ teaspoon vanilla extract
- 3 cups plain cornflakes (*See notes for cereal substitutes)
- 1 cup unsweetened shredded coconut flakes + extra for topping
- Sea salt flakes to taste
- Optional: 3 Tablespoons chopped nuts
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Heat a large saucepan over medium-high heat. Add the dark chocolate, nut butter, and honey, stirring to combine.
- Heat the mixture until it comes to a boil. Remove the saucepan from the heat, and stir in the vanilla.
- Working quickly, use a silicone spatula to gently stir in the remaining ingredients (cornflakes, shredded coconut, and optional chopped nuts) until they are well-coated with the chocolate mixture.
- Using a large spoon or ice cream scoop, shape the batter into clusters, and place them on the baking sheet. Tip – be sure to use a smaller baking sheet so you can fit in the fridge or freezer later!
- Sprinkle the cookies with extra coconut and sea salt flakes, if desired.
- Place the cookies in the fridge to cool for 15-20 minutes before removing them from the baking sheet.
- Best stored in the fridge for up to 1 week or freezer for up to 4 weeks.
Notes
Cereal Substitute: For a grain-free option, use any other flake cereal of choice! I like this coconut cereal.
Shape the cookies as quickly as possible! Once it begins to cool, the batter will harden and be difficult to work with.
- Prep Time: 2 minutes
- Cool Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 8.6 g
- Sodium: 63.5 mg
- Fat: 9.2 g
- Saturated Fat: 4.1 g
- Carbohydrates: 13.9 g
- Fiber: 1.4 g
- Protein: 2.9 g
- Cholesterol: 0.3 mg
Where can I find plain cornflakes that aren’t flavored with malted barley syrup? I have celiac disease and react worse to the barley.
I buy real food cereal cornflakes or natures path organic gluten free corn flakes. I’ll email you links!
You could also use coconut flakes or rice cereal if preferred.
Can I use semi-sweet morsel s instead and how much? Also, can I omit the coconut?
The coconut helps it bind a bit but you could use slivered almonds instead! Or try adding a few more tablespoons crushed cornflakes. Hope that helps! And yes, semi sweet chocolate is totally fine!
These look divine, but I can’t eat honey or agave nectar. My body just won’t process food, mostly things I really like. Do you think maple syrup would work
or would it just add a competing taste? Thank you.
I think maple would work but not sure how texture would be. Maybe try a brown rice syrup or extra thick maple syrup. Does that make sense?
Yup. I have grade B maple syrup. Maybe that would work. Thank you! Tomorrow!
Keep me posted!
It worked! Too well! Lol! Grade B maple syrup was fine. The good thing is that you really can’t eat more than one at a time. Very rich tasting. Thank you, I think.
Yay!! So glad!!
So easy and delicious. I was worried they would be too sweet but the dark chocolate chips really balance it out.
RIght? I love these too! Glad it worked out well Jenn!
It doesn’t get any easier than these! My kids devoured them.