Cornflakes and Coconut Cookies

I thought about to use plain Kellogg’s cornflakes left over from vacation. Some would make great crumbs for chicken, fish, or onion, or, even, French toasts, but it’s all to much calories. So I googled and found great low fat recipe.

These crunchy things with caramel-coconut taste – just 37 calories per cookie! Inspired by Kellogg’s Recipe. Great use for leftover cornflakes or just because. Next time I’ll bake crust for fruit pizza with this mixture.


Yield: 18 cookies

3 cups corn flakes, unsweetened
1 large egg
1/4 cup brown sugar (I used granulated)
pinch of salt
1/3 tsp. vanilla extract
2 tbsp. shredded coconut, unsweetened
1 tbsp. coconut oil

Whisk egg and brown sugar and salt, until sugar dissolve. Add vanilla extract, liquid coconut oil and mix well. Mix with cornflakes and coconut, let stay about 10 minutes.

Using tablespoon, shape into small mounds on baking sheets coated with cooking spray or parchment lined. Bake at 350F about 10 minutes or until golden brown. Cool completely on pan.

1 cookie is about 37 calories

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