How to Make Cookies from Leftover Cornflakes

a substack exclusive recipe

This is the kind of recipe that truly belongs on Substack. Firstly, it’s one I feel strongly about and make very often. The dough freezes beautifully and it bakes from frozen, so I rarely find myself without a few in a ziplock bag. BUT, it will never make it to the blog because (let’s be honest) who’s at home googling “vegan cornflake and oatmeal cookie very chewy recipe”. Not exactly a high traffic item!

So here it is, an undeniably autumnal cookie, made all the more special by the fact that it’s an exclusive! Just for you lot on Substack. I guess I wanted to thank you all specifically for being subscribers, and cookies are the best thank you I know how to give.

You know that feeling when you step on a perfectly crisp autumn leaf and you can feel it right through the sole of your shoe and into your foot? Well, that’s how this cookie tastes. It tastes like one of those days when it’s cold enough to require a scarf but sunny enough to sit outside. “But Richard”, I hear you say, “cornflakes are a year-round staple. Not seasonal in the slightest” you say. But I’m afraid I’m going to have to politely disagree.

Cornflakes have always had a super nostalgic feel for me, but in a way that’s specifically autumnal. They remind me of those early “back to school” mornings in September, sleepily pulling open the bag while my mum tries to do up my hand-me-down tie. That toasted corn flavour. The crispy first bite. The cold milk. For me, that’s autumn. And just in case you don’t agree, I’ve thrown some cinnamon in there for you too.

This cookie recipe uses cornflakes for crunch, added whole at the end and stirred through the dough, but it also uses them for flavour. I like to blend them to a fine powder and add them to the dry ingredients. This ensures that toasted corn flavour is present in every bite. 

The exclusive recipe is down at the bottom of this newsletter, and if you’re a paid subscriber, you’ll also get a printable PDF version of it down there. THANK YOU for being here. Writing this substack allows me to share more of the recipes I actually love cooking, and you’re helping to make that possible just by being here. If you like what I do, and want to say thanks, consider upgrading to a paid membership. It only costs as much as a coffee and it helps me to keep the lights on at schoolnightvegan.com. Alright, let’s get started.

---

Some More Autumnal Bakes

I know, I’m keeping you on the edge of your seat here. But before we get to the cookie, here’s a little reminder of some of the autumn bakes I’ve shared to the blog recently.

Vegan Pumpkin Scones

This recipe is a doozy for anyone who misses the Starbucks pumpkin scone. It was discontinued in 2023 (and it wasn’t even vegan) but I wanted to have a go, and here we are. It’s flaky and crumbly, packed with spices and topped with a pumpkin spice icing. So good! So perfect for a coffee accompaniment, and also totally freezable, in case you can’t finish the batch and refuse to share.

Vegan Apple Crisp

I’m not going to pretend I know what the difference is between an apple crumble and an apple crisp, but I think it’s something to do with oats (??). And since this fella has a crisp, oaty topping (and cinnamony, caramelly baked apples) I’m calling it an apple crisp! I saw a shop in London yesterday selling tiny pots of expensive fruit crumble and it annoyed me for a second, but then I took a breath and instead decided to be glad that people all over the world love such a simple, delicious dessert. So instead of buying one, make this one!

Vegan Vanilla Pumpkin Cookies

It feels wrong to even think about another cookie alongside these INSANE cornflake cookies, but these guys deserve a special mention. They’re based on my snickerdoodle recipe, so they’re chewy and kinda tangy. Drizzle on that vanilla icing and they’re a real showstopper!

---

Recipe: Vegan Cinnamon Cornflake Cookies

These cookies are craggy, crispy, crunchy and chewy. They’re sweet and malty with that toasted corn flavour and a super autumnal kick from the cinnamon. If you don’t want to bake the whole batch, freeze the dough on a baking sheet after you’ve formed the dough balls with a cookie scoop. Once frozen, transfer to a ziplock bag or freezer-safe container and freeze until you’d like to bake. You’ll need to tag a couple extra minutes onto the baking time.

140g whole (4 3/4 cups) vegan cornflakes (careful! Not all are vegan, see note below) 
210g (1 2/3 cups) plain white flour (aka all purpose flour)
1.5 tsp ground cinnamon
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
220g (2 sticks) vegan butter, at room temp
220g (1 cup) soft light brown sugar
50g (1/4 cup) granulated sugar
1 tbsp soy milk, at room temperature
1 tsp vanilla extract
120g (1 1/3 cups) rolled oats

1. Preheat the oven to 170c/340f. Line a baking sheet with baking parchment. 

2. Transfer 60g (2 cups) of the cornflakes to a blender and blend until fine. Transfer the blended cornflakes to a medium bowl and add the flour, cornstarch, baking powder, baking soda and fine sea salt. Whisk together and set aside.

3. Place the vegan butter and sugars in the bowl of a stand mixer and beat until light and fluffy (around 3 minutes). Add the soy milk and beat to combine.

4. Add the flour mixture and beat again briefly until just combined. Add the oats and the remaining whole cornflakes and beat again until just combined.

5. Use a cookie scoop to make 85g (around 4 tbsp) portions of dough and place on the prepared baking sheet with an inch or two between them.

6. Place in the oven and bake for 15 minutes. Remove from the oven and tap the tray sharply on the counter to deflate the cookie. Place the sheet on a wire cooling rack and leave to cool fully to room temperature (around 15-20 minutes) before serving. 

Note: Annoyingly, not all cornflakes are vegan. Kelloggs and most supermarket brands are fortified with vitamins which are often derived from animals. So, try to find brands which are specifically labelled as vegan. In the UK that includes Sainsbury’s own brand cornflakes, Asda’s Free From Cornflakes and Whole Earth Organic Cornflakes. In the US, stick to Barbaras brand!