It's Gluten Free! Crunchy Chewy Cornflake Cookies Recipe

Six years ago, I created a crunchy cornflakes cookies recipe, but not gluten free version, i used wheat flour back then. 

That was before I realized the side effect of gluten. When i learn that Gluten contribute to leaky gut problems, I stopped making cornflakes cookies because the recipe using wheat flour.

Until recent years, I found gluten-free cornflakes in the market. Wuu!! 

And this year, 2024, I created a new recipe, new calculation for cornflakes cookies, and of course, this time it's gluten-free! 

I calculated the flour ratio in the recipe and only used 2 types of gluten free flour.

The result is cookies that are crispy on the outside, and slightly soft and chewy on the inside.

The taste is really delicious, rich, and slightly sweet. Just using two types of gluten-free flour is sufficient to make tasty cookies. 

In Malaysia, we typically use one or two types of flour for cookies, kueh, pancake, etc and if it's bread, three types of flour are sufficient. You don't really need too many types of flour. 

Making it is very easy

Crispy Cornflakes Cookies Gluten Free

Prep Time: 15 minutes
Cook time: 11 minutes
Total Time: 26 minutes
Serving : 20+ cookies


  • 1 egg Yolk A size
  • 100g pure butter | softened
  • 80g organix cane sugar or coconut sugar | grind it until fine texture
  • 85g white rice flour (100% rice)
  • 35g cornstarch
  • 1/2 Tsp baking powder
  • 1/2 Tsp vanilla powder
  • 1/2 Tsp himsalt or any salt u like
  • Gluten Free cornflakes as needed | u can crush it a little

How To:

  1. Whisk rice flour, cornstarch, baking powder, vanilla powder and salt. Set aside
  2. In a mixer, mix the butter and sugar until it mix well about 5 minutes ( don't overbeat)
  3. Take it out from mixer and inside a bowl. Pour in the egg and mix using spatula until it incorporated. Do not over mix.
  4. Pour ingredient in step 1 into ingredient in step 3 gradually. Using your spatula, mix it well. The cookie dough not sticky, easy to shape
  5. Take about 2 Tbsp cookie doughand form into balls or weight per cookie depends on you
  6. Roll the cookies in a bowl of cornflakes. Press a little and place it on a baking tray lined with baking paper. Space the cookies evenly at least about 1 inch
  7. Preheat oven 150°c top and bottom heat with fan function. Bake for 11 minutes (depends on your oven). Remove from the oven and let it cool completely on cooling rack
Notes: After baked, the cookies are little soft but let them cool on a cooling rack. When it's cooled enough, outer texture is crispy, inside soft and little bit chewy.


Asmrdhia, a seasoned expert in the realm of gluten-free sourdough, revels in imparting invaluable tips and insights, generously sharing her expertise with love and dedication. facebook youtube tiktok instagram

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