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Madison Area Gluten Intolerance Chapter

Cornflake Cookies

2/3 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 egg
2 cups gluten free cornflakes
1 cup corn flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (Durkee) flaked coconut

Mix shortening, sugars, vanilla and egg; beat until creamy. Whisk together corn flour and all other dry ingredients. Add. Stir in coconut and cornflakes. Drop dough from teaspoon onto greased cookie sheet (or use parchment paper) 2 inches apart. Bake at 350° for 10 minutes or until lightly browned. Cool and remove from sheet. Yield: 4 dozen.