Delicious no bake cornflake cookies that are made with no refined sugars and a healthier version of cornflakes. These gluten free chocolate cookies are perfect for the holidays or anytime you want some crunchy chocolate cookies.
Healthy No Bake Cornflake Cookies
It’s that season again. Well, right now it is for me. Time to make cookies, bars, lots of good sweets. With four kids still at home, three of them teens, I’ve got lots of mouths to feed and they are feeling the holiday season, too! I was looking for something aside from the traditional cookie and came up with this new recipe. Sometimes I like to bake, but sometimes you like a good no bake cookie like these. What I like about these is that they don’t have refined sugars (they are sweetened with honey or maple syrup) and they use natural ingredients. I’ve included suggestions on how you can make better choices below.
Healthy Cornflake Cookies
You may be asking yourself – cornflakes? Are they healthy?
So there are a few reasons why these are healthier:
- They have no refined sugars – they are sweetened naturally with either honey or maple syrup.
- Use either unsweetened cocoa powder. Or if you prefer, try them with cacao powder!
- I use Mesa Sunrise in lieu of cornflakes, which have some better ingredients within.
- Use your choice of chocolate chips (see below).
So are they actually healthy? Well I guess the answer is – they are made healthier than the traditional!!
How to make No Bake Cornflake Cookies
Making these cornflake cookies, or frankly cornflake bars, is a two step process.
First you make the base by combing either honey or maple syrup with unsweetened cocoa powder, coconut oil, and vanilla extract. Heat this up in a small saucepan on the stove over low-medium heat, whisking to smooth it out. When it’s combined, pour over cornflakes (see below for another suggestion) and pour this mixture into a parchment-lined 8 x 8 baking pan and press down. I like so spray a spatula and press down with that to really get it pushed down tightly. Place this into the fridge to chill while you make the chocolate mixture.
Next, put chocolate chips and coconut oil in a microwave-safe bowl. Heat this in 30 second increments, stirring in between. After about a minute, they should be done. Pour this chocolate mixture over the prepared flakes (from the fridge) and place back in the refrigerator for 2 hours before cutting.
Questions about these festive gluten free cookies
Do I have to use cornflakes?
I actually like to use Mesa Sunrise in lieu of cornflakes. The reason? It has quinoa, amaranth and flax seeds within, which means it provides both fiber and omega 3’s. If you are using cornflakes, I suggest Nature Path’s Organic Cornflakes which are sweetened with fruit juice, or Barbara’s Cornflakes which are also sweetened the same way.
What type of chocolate to use in these healthy cornflake cookies?
Keto chocolate chips—Lily’s Chocolate Chips are hands down my favorite keto chocolate chips.
Yummy chocolate chips—My favorite is Guittard Chocolate Chips. They are wheat free, gluten free, peanut free and kosher and they are superb for making these healthy no bake cornflake cookies!
How to store these no bake cookies?
Store these in an airtight container in the refrigerator for 5-7 days.
HELP! These are hard to cut at first.
Yes they are … so give them about 5 min to sit out at room temperature. Then, wet a butter knife and try to cut through. It may take a little elbow grease, but it will work!
Delicious no bake cornflake cookies that are made with no refined sugars and a healthier version of cornflakes. These gluten free chocolate cookies are perfect for the holidays or anytime y want some crunchy chocolate cookies.
- 3/4 cup honey or sub maple syrup
- 1/2 cup unsweetened cocoa powder
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 3 cups cornflakes (I used Mesa Sunrise)
- 2 cups dark chocolate chips
- 2 tbsp coconut oil
Line an 8 x 8 pan with parchment paper. Place corn flakes (or other substitution) into a large mixing bowl.
In a medium saucepan, combine honey, cocoa powder, coconut oil and vanilla extract. Heat over low-medium heat and use whisk to mix until melted & combined. Remove from heat and pour over corn flakes.
Use a spatula to coat flakes with chocolate mixture. Press into prepared baking dish and place in fridge for 15 minutes. While this hardens, prepare the chocolate.
Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second increments or until melted. This should take around 1 minute.
Pour melted chocolate over flake mixture in pan and top with optional sea or kosher salt. Place in fridge for 2 hours to harden.
After two hours, remove and let sit for 5 minutes at room temp. Wet a butter knife before trying to cut into 12 pieces.
Store in the fridge in an airtight container.
Other healthy desserts you may enjoy: