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Need a quick fix for dessert? Only requiring five ingredients and ten minutes to prepare, these sweet and chewy cookies are a sure winner for any occasion! The crunch factor will have you snacking on these, one after the other and when topped with the optional chocolate sauce, it's pure perfection.

5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan]

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Serves

8-10

Ingredients You Need for 5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan]

For the Cookies:

  • 2 tablespoons coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/2 cup peanut butter
  • 3 cups corn flakes cereal

For the Optional Chocolate Sauce:

How to Prepare 5-Ingredient No-Bake Peanut Butter Corn Flake Cookies [Vegan]

  1. Line a baking sheet with waxed paper or a silicone baking sheet and set aside.
  2. Bring the coconut oil, maple syrup, and coconut sugar to a boil in a saucepan over medium heat. Once boiling, turn the heat off and stir in the peanut butter until thoroughly mixed. Then remove the mixture from heat.
  3. Place the corn flakes into a large bowl and crush them slightly with your fingers. Pour the peanut butter mixture over the cereal and mix until the corn flakes are coated with the mixture.
  4. Drop by heaping tablespoons onto the waxed paper and then allow them to cool in the refrigerator before serving.
  5. Make the chocolate sauce by melting the chocolate chips together with the coconut oil and whisking with a fork until smooth. Drizzle over the cookies and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2448 | Total Carbs: 319 g | Total Fat: 120 g | Total Protein: 42 g | Total Sodium: 1018 g | Total Sugar: 209 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Faith VanderMolen

See My Recipes

After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and the Netherlands, I now find myself married and living with my husband in the eastern country of China. All those years of traveling and a recently discovered enthusiasm for eating plants are what inspire me every day in my kitchen. I hope to inspire others to eat more consciously through the simple, creative, and delicious recipes I share on my blog, The Conscientious Eater.

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