Linda Yuengel talks about new desert made of breakfast, Cornflake Cookies

Cornflake Cookies
Cornflake Cookies

Everybody’s favorite breakfast cereal gets a whole new life in these crispy Cornflake

“” Cookies. Now the kids will want “breakfast” for dessert and after-school snacks!

Makes: about 2-1/2 dozen cookies


3 egg whites

3/4 cup packed light brown sugar


1 teaspoon vanilla extract

4 cups cornflakes cereal (see Note)

1 cup chopped pecans


Preheat oven to 275 degrees F. Coat two baking sheets with “” cooking spray.

In a medium bowl, beat egg whites until foamy. Continue beating and gradually add HYPERLINK “” brown sugar and vanilla; beat until stiff peaks form.

Fold in cornflakes and pecans until evenly distributed. Drop by rounded tablespoonfuls 1 inch apart onto prepared “” baking sheets and bake 20 minutes.

Turn off oven and leave cookies in oven 15 minutes, or until firm in center and light golden.

Allow to cool completely then serve, or store in an airtight container until ready to serve.


If you have no cornflakes on hand, you can use almost any variety of unsweetened cereal flakes; a sweetened variety would make the cookies overly sweet.