Ingredients
- 1/4 cup peanut butter
- 3/4 cup sweetened condensed milk (coconut)
- 3 cups corn flakes (gluten free)
- 1/2 - 1 cup roasted peanuts
Instructions
- Preheat oven to 180°C.
- Crush cornflakes, roughly or thoroughly, manually or pulse in a blender. Set aside.
- Combine peanut butter and sweetened condensed milk until well integrated and smooth.
- Add crushed cornflakes and peanuts, if using, to the sweet peanut butter batter. Stir to combine.
- Spoon out tablespoon sized balls (makes roughly 24 cookies) onto a baking sheet. Flatten with a fork if desired.
- Bake at (150-180°C) for 12-15 minutes. Cookies will not spread but they may burn...
- Allow cookies to cool on the tray, remove to a storage container.
Notes
- I use a coconut based sweetened condensed milk, so my cookies are vegan and gluten-free.
- I use gluten-free corn flakes, but you may have to check if that is a relevant concern for you.
- You can use smooth or crunchy peanut butter, peanut halves or diced pieces.
- You can use alternative nuts and nut butters
- Original recipe was double the size and if we just too many cookies.
- 3/4 cup sweetened condensed milk is almost a whole 320g can from your average supermarket.
- You can cook these as a bake and cut them into muesli bars as a breakfast if desired.