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can't stop cookies

Can't Stop Cookies

Can't Stop Cookies are egg-free cookies made with Corn Flakes.
Course Dessert
Cuisine American
Keyword Can't Stop
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 34
Author Cookie Madness


  • 1 1/2 cups all-purpose flour 190 grams
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt increase to 3/4 tsp if using unsalted butter
  • 2 sticks butter softened (salted) (230 grams)
  • 1 cup granulated sugar 200 grams
  • 1/2 teaspoon vanilla
  • 3/4 cup pecans toasted and finely chopped
  • 2 cups cornflakes cereal


  • Preheat oven to 350 degrees F.
  • In a small bowl, whisk together flour, cream of tartar, baking soda and salt.
  • In a mixing bowl, cream butter, sugar and vanilla. Using a spoon, stir flour mixture into butter mixture and stir until well mixed. Stir in pecans and cornflakes.
  • Using a teaspoon, scoop up dough and shape into balls of about 1/2 to 3/4 inch. Place on ungreased or parchment lined cookie sheets, 12 per sheet, spacing a few inches apart. Bake for 13-16 minutes. Let cool on cookie sheet for about 4 minutes (they'll be delicate at first!) then transfer to a wire rack to cool completely.
  • Note: This cookie has no eggs and is easy to halve if you only want a small batch.
  • Note #2: My next experiment will be making these with Post "Banana Nut Crunch" cereal in place of Cornflakes.