Healthy No Bake Peanut Butter Cornflake Cookies! Grab your mixing bowl and get ready to whip up a batch of joy that’s as fun to make as it is to eat!

Bursting with rich peanut butter flavor and the satisfying crunch of cornflakes, these Healthy No Bake Peanut Butter Cornflake Cookies are a dream come true for peanut butter aficionados. The best part? They require no oven time, making them an effortless treat for busy days or spontaneous cravings. Whether you’re hosting a gathering or simply treating yourself, these no bake cookies are sure to impress.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Who remembers the nostalgic delight of Old Fashioned Peanut Butter Cornflake Cookies? These beloved treats have made a triumphant return, and this Whole Food Plant Based version is a delicious twist that you won’t want to miss!

Packed with wholesome ingredients, these cookies combine the rich, creamy flavor of peanut butter with the delightful crunch of cornflakes, creating a guilt-free indulgence that’s perfect for any occasion. You gotta give them a try!

Tips for Success:

• Flavor Profile: These Healthy No Bake Peanut Butter Cornflake Cookies are full of healthy peanut butter cornflake crunchy goodness.  Peanut butter lovers will really enjoy these crunchy cookies. This recipe is a Whole Food Plant Based nod to regular Cornflake Cookies which are generally made with granulated white sugar and corn syrup. This WFPB version is just as delicious and a lot healthier.
• Cooking the Mixture on the Stove: Stir the mixture vigorously until all the maple sugar, maple syrup, and peanut butter are homogenized. Once the mixture comes to a boil, continue stirring vigorously for 30 seconds, then remove from the stove. The mixture should be thickened, but not too stiff. If the mixture has become a very stiff paste that cannot possible coat the cornflakes, then you have cooked the mixture too much and it will become difficult to coat the cornflakes. Once the mixture has boiled for 30 seconds (count by 1 Mississippi, 2 Mississippi, etc), then remove from the stove and immediately get the vanilla stirred in, then followed by the cornflakes.
• Cornflakes: Most cornflakes contain bioengineered food ingredients which are ingredients that have been genetically modified in a laboratory setting. You will see this information generally listed right below the list of ingredients. We used Nature’s Path Organic Fruit Juice Cornflakes. The list of ingredients includes the following: Organic Cornmeal, yellow corn flour, pear juice and sea salt. These cornflakes are thicker, cruncher, and much healthier than regular cornflakes. They work perfectly for this recipe. If you place to use regular cornflakes, you may wish to add a cup more cornflakes as they are thinner. The end-product cookies will be chewier when using regular cornflakes. We did not kitchen test any other brands of cornflakes.
• Cornflake Substitutions: You can potentially substitute the organic cornflakes with Nature’s Path Organic Millet Rice Flakes.
• Forming the Cookies: Initially once the cornflakes are thoroughly coated, the cornflake mixture will appear somewhat loose. Drop the mixture onto the cookie sheet for form cookies. After you have dropped all the mixture onto the cookie sheets as drop cookies, then go back and pack them tighter by scooping them tighter with the sides of your hands and adding more coated cornflakes, if needed.  Initially they will appear very loosely packed, but once you make a tighter, more cohesive cookie and refrigerate them, they will stick together nicely.
• Number of Cookies: The number of cookies is largely dependent upon the size of the cookies made. The size of the cookies is literally dependent upon the cook. They can be made any size you wish. We have found that a larger cookie (approx. 3 inches) works best.
• Keep them Refrigerated: The original cornflake recipe used corn syrup and granulated white sugar which creates a very sticky combination which keep them very tightly packed together. This healthy version uses maple sugar (or other dry sugar) and maple syrup which will solidify while refrigerated.
• Maple Sugar (or other dry sugar): We used maple sugar; however, coconut sugar or other dry sugars work equally well. We have only kitchen tested maple sugar; however, typically date sugar and coconut sugar work well as substitutes. Make sure the sugar crystals are thoroughly dissolved.
• Maple Sugar: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with date sugar.  If your diet permits, coconut sugar is also a good substitute for maple sugar.
• Color of Maple Sugar: We love maple sugar. Date sugar or coconut sugar (or any dried sugar) will also work well in this recipe: however, the cookie color will change accordingly (darker in color) based upon the color of the sugar used. Note that sometimes, depending on the brand selected, date sugar and coconut sugar can be more granular and drier than maple sugar.
• Maple Syrup and Maple Sugar: This recipe calls for maple syrup (liquid) and maple sugar (dry). Using all maple syrup (liquid) will not work.
• Troubleshooting:
  • My cookies fell apart:
    • This may be because you did not allow the sugar/peanut butter mixture to come to a boil.
    • If you used coconut sugar or date sugar, you did not ensure that the sugar was completely dissolved into the peanut butter mixture.
    • You did not tightly pack the cookies enough. Be sure to tightly push the cookies together.
    • You did not keep them refrigerated. These cookies require refrigeration.
  • My sugar/peanut butter mixture is too thick, and I can’t coat the cornflakes:
    • You boiled the sugar/peanut butter mixture too long and it became an overly thick paste. Try adding a tablespoon or more maple syrup to break it down again if you have not mixed in the cornflakes yet.
  • My cookies are too chewy:
    • You did not use the brand of cornflakes we suggested and they became super chewy.
  • My cookies are darker in color than yours:
    • You used coconut sugar or date sugar which is darker in color than maple sugar.
  • These cookies don’t taste like peanut butter cornflake cookies that I ate in my childhood.
    • No, they won’t. That is because this is a much healthier version. This recipe uses maple syrup and maple sugar (or other dry sugar) instead of refined white sugar and corn syrup. We also used organic cornflakes which are much thicker than regular cornflakes.

Leftovers and Freezing:

Leftovers will generally keep up to 14 days in the refrigerator.  Store in a covered container.

These cookies can be frozen.

Pantry Products:

• Cornflakes: We used Nature’s Path Organic Fruit Juice Cornflakes. Feel free to use your favorite brand of cornflakes. You can also use Nature’s Path Organic Millet Rice Flakes.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large stock pot
• Large cookie sheet
• Parchment paper or wax paper
• Ice cream scoop with a trigger release (optional)

If you try these tasty treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy No Bake Peanut Butter Cornflake Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 3 Minutes
• Total Time: 18 Minutes (+Rest Time)
• Yield: 18-24 cookies 1x
• Category: Dessert
• Method: Stovetop, Refrigerator
• Diet: Vegan

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Description

Bursting with rich peanut butter flavor and the satisfying crunch of cornflakes, these Healthy No Bake Peanut Butter Cornflake Cookies are a dream come true for peanut butter aficionados.

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Ingredients

Scale 1x2x3x

Base Ingredients:

• 1 cup natural peanut butter
• ½ cup maple sugar (or dry sugar of choice) *
• ¾ cup maple syrup
• Pinch sea salt *

Mix-In Ingredients:

• 1 teaspoon vanilla
• 5 cups organic cornflakes *

Optional Ingredients:

• Vegan chocolate chips for drizzling, melted

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Instructions

1. Line a large cookie sheet with parchment paper or wax paper, set aside.
2. Measure out 5 cups of cornflakes and place into a large bowl, set aside.
3. Place the all the Base Ingredients into a large stockpot, cook over medium-high heat stirring constantly so the syrup/sugar does not burn until the mixture comes to a boil. Stir vigorously for 30 seconds, ensuring all the sugar is melted, and the ingredients are thoroughly mixed and bubbly, then remove from the stove.
4. Immediately stir in the vanilla, then quickly stir in the cornflakes. Mix until all the cornflakes are evenly coated.
5. Using a large spoon, large cookie scoop, or ice cream scoop (with a trigger release) to drop batter onto the parchment paper or wax paper. Continue until all the mixture has been dropped onto the cookies sheet(s).
6. Place the cookie sheets into the refrigerator for 30 minutes to harden. Once hardened, you can then transfer them to a cookie tin (or plastic container) and keep refrigerated.
7. Optional: If drizzling with chocolate, heat the chocolate chips in a small saucepan (or microwave until melted), then drizzle the cookies with steams of chocolate. Refrigerate to harden the chocolate drizzle, then store in a cookie tin (or plastic container) in the refrigerator.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  18 to 24 (largely dependent on the size of the cookies)

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