I hope you all had a great weekend! I had a super fun long weekend, and I actually ended up baking three different kinds of cookies. Except the first two were complete kitchen fails – I had flat cookies, burnt cookies, cookies that didn’t look like cookies. I was feeling a little dejected when I remembered that I’ve been wanting to make gluten-free peanut butter cookies again, and I know that my tried and true recipe would be a success.
So I took my recipe for The Best Peanut Butter Chocolate Chip Cookies, made some adjustments and voila: Gluten Free Peanut Butter Cookies with Cornflakes! Weekend, saved.
These cookies were so delicious, it made up for my first two attempts at cookie baking. And mind you, I’m no amateur when it comes to cookie baking. It’s just that we all get one of those days, when your mind isn’t super focused and you end up messing up your recipes.
But these cookies, oh these cookies, brought me back my game.
First of all, they’re gluten free. No flour at all, and also no butter! It’s mostly peanut butter, eggs, sugar and corn flakes. There’s a generous amount of brown sugar, which imparts some nice caramel undertones. And there’s a lot of corn flakes, which gives each bite crunchy texture and an added boost of “I can eat it for breakfast” vibe.
Soon I will post another recipe here which isn’t a dessert masquerading as breakfast, but today is not that day.
Like most other fool-proof recipes, this cookie is very simple to make and just needs a few ingredients. You mix everything in one big mixing bowl, fold in the cereal afterwards, scoop out onto your baking tray and bake immediately, no need to chill.
I love adding different textures and flavor to cookies, usually in the form of rice crispies or sea salt or something boozy. But for these peanut butter cookies, I decided to stay very wholesome and fold in the quintessential American breakfast item: corn flakes.
I used organic corn flakes from Kashi because that’s what I had at home, but the classic Kellog’s corn flakes would be wonderful here too. Or you can substitute it with your favorite cereal, just keeping in mind that most other cereals aren’t gluten-free.
Gluten Free Peanut Butter Cookies with Cornflakes
2 cups creamy peanut butter (I used Skippy)
1 cup dark brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
1 1/2 cups corn flakes (I used Kashi Simply Maize)
- Preheat the oven to 350 F.
- Combine all the ingredients, except corn flakes, in a big mixing bowl. Mix by hand, then fold in corn flakes. Using a standard cookie scoop (a generous 1 tablespoon of dough, or approximately 2 inches), portion out the dough and place evenly on a cookie sheet lined with parchment paper.
- Flatten the top of each cookie gently. Bake for 10 minutes, flipping the pans halfway. Let the cookies cool and enjoy!
You can substitute corn flakes with rice crispies, or omit completely.
Do you have a tried and tested cookie recipe that you keep in your baking arsenal? Please share!