Vegan Cornflake Breakfast Cookies Recipe
These Vegan Cornflake Breakfast Cookies are chewy, nutty, and packed with wholesome oats, coconut, and crunchy cornflakes, making them a perfect grab-and-go breakfast treat.
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Ingredients
1/2 cup Margarine
1 cup Sugar
1 tbsp Peanut Butter
1 Egg Replacer
1 tsp Vanilla Essence
1/4 cup Nuts (chopped)
1 cup Cornflakes
1 cup Coconut
1 cup Oats
1 cup Flour
1 tsp Baking Soda (dissolved in a little water)
Instructions
- Preheat your oven to 180°C.
- In a large mixing bowl, cream together 1/2 cup margarine, 1 cup sugar, and 1 tablespoon peanut butter until smooth.
- Add 1 prepared egg replacer and mix well.
- Dissolve 1 teaspoon baking soda in a little water and stir it into the mixture.
- Add 1/4 cup chopped nuts, 1 cup cornflakes, 1 cup coconut, 1 cup oats, and 1 cup flour. Stir until well combined.
- Roll the dough into balls and place them on a greased or lined baking tray.
- Bake for about 15 minutes, or until light golden brown.
- Allow to cool slightly before serving.
Hints & Tips
- Don’t overmix – Stir just until combined to keep the cookies tender and chewy.
- Make them chunkier – Add vegan chocolate chips or dried fruit for extra texture and flavour.
- Use crunchy peanut butter – It adds extra nuttiness and a bit more crunch to each bite.
- Flatten slightly – Gently pressing the dough balls before baking helps them spread evenly.
- Store well – Keep in an airtight container for up to a week, or freeze for longer storage.
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