My Kitchen, Full of Crunch
Welcome to my kitchen. It always smells like butter and memories. Today, we are making a cookie with a secret. It has a wonderful crunch. That crunch comes from Corn Flakes cereal.
I love the sound of them being stirred into the dough. It reminds me of my grandson. He would always sneak a handful of dry cereal. I still laugh at that. This cookie is for anyone who loves a little surprise.
Why We Bang the Pan
This recipe has a funny step. You bake the cookies for five minutes. Then you take the pan out. You have to bang it firmly on the stove. It sounds wild, doesn’t it?
This banging is very important. It makes the cookies spread out flat and chewy. It gives them those lovely, crispy edges. Without the bang, they stay too puffy in the middle. Trust me on this one. It’s my favorite part.
A Cookie for Sharing
Food is about more than eating. It is about sharing. These cookies are perfect for that. They are gluten-free, so more friends can enjoy them. That matters to me.
I think of my neighbor who can’t have regular flour. Her smile when I bring these over is everything. Fun fact: The ground oats in this recipe act just like flour! Do you have a friend with food allergies? What’s your favorite treat to make for them?
The Secret to Soft and Chewy
Here is the big lesson. You must take the cookies out early. The tops will look pale and soft. That is perfect. Do not wait for them to turn brown.
They firm up as they cool on the rack. This keeps them soft inside for days. Pulling them out early feels wrong. But it is so right. This tip matters for all cookies, really. Doesn’t that smell amazing coming from your oven?
Make Them Your Own
This dough is your blank page. The recipe asks for chocolate chunks. I always use them. But you can add raisins too. Or maybe some nuts.
My mini-anecdote: I once used peanut butter instead of almond butter. It was a happy accident. Are you a chocolate-only person, or do you like mix-ins? Tell me your favorite cookie add-in. I love hearing from you.
Remember to leave space on the baking sheet. These cookies like to spread out and make friends. Now, go make a mess. And then, make some joy.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | 1/2 cup (110 g) | room temperature and cut into small chunks |
| smooth almond butter | 1/2 cup (130 g) | |
| light brown sugar | 1 cup (200 g) | firmly packed |
| egg | 1 large | |
| vanilla extract | 1 tsp | |
| old-fashioned rolled oats (powdered) | 1 cup plus 1 tbsp (100 g) | blended in a blender or food processor to a fine powder |
| baking soda | 1/2 tsp | |
| baking powder | 1/2 tsp | |
| salt | 1/2 tsp | |
| semisweet chocolate baking chunks | 1 cup (180 g) | |
| Corn Flakes Cereal | 1 cup (100 g) | |
| old-fashioned rolled oats | 1/2 cup (50 g) | |
| raisins | 1/2 cup (70 g) | Optional |
| flaky sea salt | Optional, for topping |
My Famous Smash-and-Bang Cookies
Hello, my dear! Come sit. Let’s make my special Coronado cookies. They are full of happy crunch and chocolate. I got this recipe from a friend years ago. We laughed so much banging those pans. I still laugh at that. These cookies are gluten-free, but nobody will even notice. They just taste like pure joy. Doesn’t that smell amazing already? Let’s begin.
Step 1: First, get your oven ready. Heat it to 375 degrees. Line your baking sheets with parchment paper. Now, let’s make the dough base. Cream the butter, almond butter, and brown sugar together. Mix until it’s fluffy and light. This takes a few minutes. Be patient. It makes the cookies tender.
Step 2: Now, add your egg and a teaspoon of vanilla. Mix it all until it’s smooth. It will look like creamy caramel. Scrape the bowl sides with a spatula. My granddaughter loves to lick the spatula later. (My hard-learned tip: use room-temperature butter. It creams perfectly every time!).
Step 3: Slow your mixer down to low. Gently add your oat flour, baking soda, baking powder, and salt. Just mix until you no longer see dry spots. Now, the fun part! Fold in the chocolate chunks, corn flakes, and whole oats. If you like raisins, add them now. I think they’re a lovely little surprise.
Step 4: Use a big scoop for your dough. Place only six or seven balls per sheet. Give them lots of room. They spread like happy little puddles! Sprinkle a tiny pinch of flaky salt on top if you wish. It makes the chocolate sing. Sweet or salty—which do you prefer? Share below!
Step 5: Bake for 5 minutes. Then, put on your oven mitts! Carefully take the hot tray out. Firmly bang it on your stovetop 5 to 10 times. You’ll see the cookies flatten. This makes them wonderfully thin and crispy. Don’t worry about the middle bump. It’s supposed to be there.
Step 6: Bake them for 4 to 5 more minutes. Watch the edges turn a light gold. The tops should still look soft and blonde. This is very important! They firm up as they cool. I promise. Give them one more little bang. Then let them rest. Waiting is the hardest part.
Cook Time: 9–11 minutes per batch
Total Time: About 30 minutes
Yield: 12–14 large cookies
Category: Dessert, Snack
Three Tasty Twists to Try
I love playing with this recipe. It’s like a friendly dough that welcomes new ideas. Here are three of my favorite twists. They each tell a different story.
The Tropical Escape: Swap raisins for chopped dried mango and coconut flakes. It’s a sunny vacation in a cookie.
The Peanut Butter Dream: Use crunchy peanut butter instead of almond. Add a handful of peanut butter chips too. So good with a glass of milk.
The Autumn Spice: Mix in a teaspoon of cinnamon and use butterscotch chunks. It tastes like a cozy fall day. Which one would you try first? Comment below!
Serving with a Smile
These cookies are stars all on their own. But I love making a moment special. For a treat, place one on a small plate with a scoop of vanilla ice cream. The warm cookie and cold cream is magic. Or, pack them in a lunchbox with some apple slices. The sweet and tart is perfect.
For a drink, a cold glass of almond milk is my go-to. It’s so soothing. For the grown-ups, a small glass of tawny port wine is lovely. It sips like liquid raisins. Which would you choose tonight?
Keeping Your Cookies Happy
These cookies keep well in a sealed container. They stay soft for about four days. You can also freeze the dough for later.
Just scoop the dough balls onto a tray. Freeze them solid, then pop them into a bag. Bake straight from the freezer, adding a minute or two.
I once baked a whole batch for my grandkids. We froze half the dough for a surprise treat the next week. It made a busy day feel special.
Batch cooking like this saves time. It means a fresh, warm cookie is never far away. Have you ever tried storing cookie dough this way? Share below!
Cookie Troubles? Easy Fixes!
First, if your cookies spread too thin, your butter was too warm. Make sure it is just soft, not melted. Chilling the dough for 30 minutes helps.
Second, if they are too cakey, you over-mixed the dough. I remember when I did this. My cookies were puffy and tough. Fold in the mix-ins gently.
Third, if the bottoms burn, your oven is too hot. An oven thermometer is a baker’s best friend. It tells you the real temperature inside.
Getting these right builds your confidence. It also makes sure every cookie is chewy and golden. Which of these problems have you run into before?
Your Quick Cookie Questions
Q: Are these really gluten-free? A: Yes, if you use certified gluten-free oats and corn flakes. Always check the labels.
Q: Can I make the dough ahead? A: Absolutely. Keep it covered in the fridge for up to two days.
Q: What if I don’t have almond butter? A: You can use peanut butter. The flavor will be different but still delicious.
Q: Can I double the recipe? A: You can! Just mix in a very large bowl. *Fun fact: Doubling a recipe is called scaling.*
Q: Are the raisins needed? A: No, they are optional. My grandson always picks them out. Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these cookies. I love the sound of corn flakes getting mixed in. It reminds me of sunny mornings.
Sharing what you make is part of the joy. I would love to see your kitchen creations. Have you tried this recipe? Tag us on Pinterest!
Your stories and photos make my day. Thank you for letting me into your kitchen. Now, go enjoy a warm cookie with a glass of milk.
Happy cooking!
—Chloe Hartwell.
Gluten-Free Coronado Cookies (Corn Flake and Chocolate Chip)
Description
Irresistible gluten-free cookies with crispy corn flakes & melty chocolate chips. Perfectly sweet, easy to make, and a deliciously crunchy twist on a classic treat.
Ingredients
Instructions
- Preheat oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- Cream the butter, almond butter and brown sugar together in the bowl of a stand mixer fixed with the paddle attachment until fluffy and smooth, about 4 to 6 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla and continue beating until smooth.
- Reduce mixer speed to low and gradually incorporate the oat flour, baking soda, baking powder and salt. Once fully incorporated, fold in the chocolate, corn flakes, oats and raisins if using. Turn the mixer off immediately once all ingredients are mixed in (over mixing your dough will make the cookies tough).
- Use a 1/4 cup scoop to drop 6 or 7 dough balls 3 inches apart on each prepared baking sheet. If using, sprinkle some flaky sea salt on top of each dough ball.
- Bake for 5 minutes, then remove the baking sheets from the oven and place them on the stovetop. Carefully, wearing oven mitts, grab each baking sheet with two hands and firmly bang it onto the stove 5 to 10 times, until the cookies start to flatten out.
- Return the baking sheets to the oven for 4 to 5 more minutes, until the edges have lightly browned but the tops are still very blonde. (The tops should look like they aren’t quite cooked yet! They’ll firm up as they cool).
- Repeat the banging process, then let the cookies cool for several minutes before transferring them to a wire rack to cool completely.
Notes
- Full nutrition information was not provided in the text.
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