Vegan Cornflake cookies

These are the ultimate Aussie Biscuits. They are easy, tasty, crunchy and soft all at the same time. Daniels eyes light up like a kid at Christmas when I say I’m going to make them. He gobbles them up pretty quick. Well not as quick as me, he actually has some degree of self control.

My goal of being palm oil free is slowly happening as I replace items in my pantry and fridge one by one. So I thought I better show you how to make these bad boys before my last bag of vegan choc chips runs out!

I have switched to using the coconut nuttlex as it’s palm oil free. As for the chocolate chips, they’re not. I shall not be buying anymore but will use what I have left. You can easily sub sultanas in place of the chocolate chips, my grandma used to do this…much to my dismay. Who wants sultanas when you can have chocolate right?

Anyways, as promised…..the most amazing cornflake cookies are below!

Original recipe altered from


  • 125g Nuttlex coconut oil spread
  • 2/3 cup castor sugar
  • 1 tsp vanilla essence
  • 2 cups self raising flour
  • 1 tablespoon almond milk (any milk alternative works well)
  • 1 1/2 cups cornflakes
  • 2/3 cup vegan choc chips


  1. Preheat oven to 180 degrees.
  2. Melt nuttlex (about 30 seconds in microwave)
  3. Cream nuttlex, sugar and vanilla essence.
  4. Add flour and combine until a soft, loose dough forms, then stir in milk.
  5. Using your hands gently combine cornflakes and choc chips.
  6. Take tablespoons of mixture and roll into balls, placing on a baking paper lined tray. Should make approx. 24.
  7. Press each ball down just a little, then bake for 12-15 minutes.
  8. Allow to cool completely (at least 15 minutes) before moving.

The quantities have changed from original recipe due to the consistency of the nuttlex.

Tip: If your want your cookies to be soft and slightly chewy don’t press the balls down, just bake as they are.




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