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rose del deserto vegan gluten free cookies

Cornflakes cookies {vegan & gluten free}

Preparazione 15 min
Cottura 20 min
Tempo totale 35 min
Porzioni 20 cookies


  • 150 g chestnut flour
  • 50 g rice flour
  • 50 g corn starch
  • 50 g brown sugar
  • 1 pinch salt
  • 120 g plant milk warm
  • 5 g baker's ammonia or baking powder
  • 50 g pine kernels or mixed pine nuts, walnuts, hazelnuts
  • 20 g raisins
  • 2 handful cornflakes organic, sugar and gluten free
  • brown icing sugar (prepare it at home if you must avoid gluten)


  • Mix together flour, cornstarch, and a pinch of salt. Separately whisk lightly sugar and oil and start to knead the flours with this mixture.
  • Dissolve the ammonia into warm milk and add it gradually to the cookie dough (if you use baking powder instead, add it to the flours at the beginning). Once you obtain a smooth and sticky dough, add the dried fruit mix and knead a little more to distribute evenly.
  • Form cookie dough into balls and roll them in the cornflakes; place the cookies on a baking sheet.
  • Bake in a preheated oven at 360°F for 20 minutes. Let the cookies cool down in the oven with the door slightly opened, so that they can dry out well.


Serve the cornflakes cookies with a sprinkle of icing sugar to give them a magic look and the right sweetness (with the amount of sugar added to the dough, the cookies are just a little sweet)... so your guests won't resist ;)
If you like it, pair the cornflakes cookies with a good black tea; I love them with my favorite, orange and cinnamon flavored tea.