Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, cookies, sweet · February 22, 2016

Oil-Free Crispy Oatmeal Raisin Cookies (Vegan + GF)

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Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

Oatmeal raisin cookies are one of those foods that blurs the line between breakfast and dessert. The oats are telling my mind breakfast. The sweetness says dessert. It’s too close too call, we’ll have to eat Oil-Free Oatmeal Raisin Cookies all day long!

Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

Have you ever put cornflakes in your oatmeal cookies? I know they are supposed to be OATmeal cookies, but cookies are more exciting with flakes in on the fun. The textural mishmash of the oats and the cornflakes, it’s good stuff I tell you. Plus it just fits with the breakfast theme.

Cornflake oatmeal cookies have been a thing in my house since forever. I love the extra level of crunch they add. I used One Degree Organic’s Ancient Maize Flakes in these cookies because that is my favorite flake cereal. I love all the cereals One Degree Organic makes (don’t even get me started on the cacao crisps <3) because they are non-GMO and organic and sweetened with coconut sugar and vegan and sprouted and just amazing! But of course any cornflakes or really any flake cereal will work fine.

Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.comOil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

This is the first cookie recipe I’ve posted around here that is not soft like a pillow. Nope these have those crispy corners that cookie dreams are made of. No oil needed though, not in a world where maple syrup exists. This oil-free crispification method is kind of a spin off on my Maple Mulberry Brittle. If we can make breakable brittle then we can easily make crispy cookies.

Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.comOil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

And if you are one of those people who despises raisins in cookies for always tricking you into thinking they are chocolate chips then just skip the confusion and actually substitute chocolate chips. This crispy oatmeal cookie base doesn’t care what you mix in!

Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

>>> Click Below To Pin <<<

Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

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Oil-Free Crispy Oatmeal Raisin Cookies (Vegan + GF)

★★★★★ 4.5 from 13 reviews
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
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Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup cornflakes * (I used One Degree Organic’s Ancient Maize Flakes)
  • 1/4 cup oat flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup maple syrup
  • 1/4 cup raisins

Instructions

  1. Preheat the oven to 350F.
  2. Combine everything except for the raisins in a food processor. Process till well combined.
  3. Stir in the raisins.
  4. Line a baking sheet with parchment paper. Drop the batter onto the pan 1 tablespoon at a time. Do not crowd them as they will spread while baking.
  5. Bake for 15 mins at 350F.
  6. Let them cool for about 10 minutes before removing from the pan and enjoying!
  7. Keep in the fridge for up to 5 days.

Notes

*You can use any flake cereal here, or even something like brown rice crisps. Or you can substitute the cereal with more rolled oats, about 1/2 cup.

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Oil-Free Oatmeal Raisin Cookies (Vegan + GF) - FeastingonFruit.com

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In: vegan, gluten-free, easy, cookies, sweet · Tagged: cereal, cinnamon, oats, raisin, maple syrup

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Comments

  1. Rebecca @ Strength and Sunshine says

    February 22, 2016 at 8:09 pm

    O One Degree <3 They make some of the best cereals! I hope they make more GF ones soon!
    Although I don't condone you title, these cookies look super dunkable and yumm…able 😉 I think you'll be excited about my second recipe coming at you this week 😉 Just you wait!
    And sometimes…I can even deal with a crispy cookie….like these <3

    Reply
    • [email protected] says

      February 22, 2016 at 8:56 pm

      They aren’t like crispy dry they are like crispy outside edges and soft inside, which is my favorite combo <3 And One Degree is the bomb, I still want to try their oat o's but haven't found them yet. As for the title, I'm don't love that we have to use all the labels either, but thats kinda the system right now and I don't care enough to fight it. And is it cookies!?! Or something oaty?! Or maybe even BANANAS?! Well I am excited now 🙂

      Reply
      • Yarelis says

        August 9, 2016 at 7:05 pm

        can I substitute de corn flakes with more oats?? and the maple syrup with Stevia?

        Reply
        • Natalie says

          August 9, 2016 at 7:47 pm

          Corn flakes with more oats–yes! Maple syrup with stevia–no. You need the sugar in the maple syrup to crystalize in order to make the granola crunchy.

          Reply
          • Amber says

            September 5, 2016 at 7:44 pm

            I substituted oats for the cornflakes and these cookies did not hold together at all. Nor did the cookies spread while cooking. I plan to use the concoction as a granola instead.

          • Natalie says

            September 5, 2016 at 7:52 pm

            Next time try less oats, you probably only need 1/2 cup oats to make up for the 1 cup cornflakes. It is usually the oil in a cookie that makes it spread, so since these are oil-free they will not spread on their own. But I like your granola plan too!

    • cL says

      February 24, 2016 at 5:31 am

      I agree!! LOVE One Degree Cereals!! Especially the Maize one. Yum yum!!

      Reply
      • [email protected] says

        February 24, 2016 at 5:22 pm

        Aren’t they amazing! If they were more affordable I’d have like 3 boxes in my cabinet at all times!

        Reply
        • cL says

          February 25, 2016 at 4:33 am

          When they first introduced them through SPUD (online where I get my goodies from), they were $2.99!! I bought 12x boxes!! Haha

          Reply
          • [email protected] says

            February 25, 2016 at 6:10 pm

            I would’ve too, that’s an amazing price!!! Very lucky find!

        • Akila Cooper says

          September 23, 2017 at 7:53 pm

          Hi, I am attempting to make these cookies as I speak and I do not have any oat flour or baking powder but I do have regular flour and baking soda…please advise me before I make this experience a complete disaster….PLEASE HELP

          Reply
          • Natalie says

            September 23, 2017 at 8:20 pm

            Regular flour will be fine in place of the oat, and you can use baking soda but reduce the amount to 1/4 tsp! Hope they turn out well, good luck 🙂

  2. Sarah | Well and Full says

    February 23, 2016 at 12:49 am

    These cookies look so good, Natalie! I thought they would be much more complicated from the pictures, but the ingredients list is surprisingly short! I love simple yet delicious foods 🙂

    Reply
    • [email protected] says

      February 23, 2016 at 4:33 am

      Nope nothing fancy here 🙂 Thanks Sarah!

      Reply
  3. Sophia @Veggies Don't Bite says

    February 23, 2016 at 6:10 am

    I LOVE COOKIES!!!! Sorry I yelled but I can’t help it. I have cookie rage. And what do you mean about your title? What’s wrong with it?

    Reply
    • [email protected] says

      February 23, 2016 at 10:52 pm

      Hahaha I get overly enthusiastic about these things too ? Oh and the title thing, Rebecca dislikes the fact that we label recipes vegan/gluten-free/oil-free/etc. when they should just be foods and not need all the labels. Personally I like to know what I’m getting into, plus SEO!

      Reply
  4. pragati says

    February 23, 2016 at 8:16 am

    These look pretty healthy without the oil or fat..my favorite ?

    Reply
  5. Faith VanderMolen says

    February 23, 2016 at 10:09 am

    I have all these ingredients! Love the photography too. I’ll be making these!

    Reply
    • [email protected] says

      February 23, 2016 at 10:54 pm

      Thank you Faith! And we must have similar pantries then 😉 Enjoy them!

      Reply
  6. Margaux says

    February 23, 2016 at 11:03 am

    Yum! I love crispy cookies and these look JUST like my favourites that I usually spend an arm and a leg on when I’m in splurging mode. Definitely on my to-make list for when the oven is next on. Cereal flakes are the best, so I can’t just imagine how super tasty these are! 😀

    Reply
    • [email protected] says

      February 23, 2016 at 10:56 pm

      Maybe i should just condense all the dough into two giant cookies, because the overpriced ones at bakeries are always huge and I kind of love that about them. Then it will really feel like splurging without splurging 🙂 I’m a big fan of cereal in recipes, like I love the puffed rice you snuck into those breakfast bars! Texture, its all about texture!

      Reply
      • Margaux says

        February 24, 2016 at 7:18 am

        I fully approve of mega cookie! It is definitely part of the charm 😉 Texture is definitely where it’s at – I can’t wait to make these and then nibble around the crispy edges!

        Reply
  7. Vanessa @ VeganFamilyRecipes.com says

    February 23, 2016 at 11:29 am

    I had to pin these cookies right away. These might be one of the most beautifully photographed oatmeal cookies I’ve seen in a long time. Great recipe!

    ★★★★★

    Reply
    • [email protected] says

      February 23, 2016 at 10:57 pm

      Wow thank you Vanessa, that means a lot coming form you especially!

      Reply
  8. Linda @ Veganosity says

    February 23, 2016 at 2:31 pm

    Crispy on the outside and chewy on the inside, with corn flakes! What’s not to love about these? You know I’m all about simple and flavorful recipes and these tick all of the boxes. Pinned for later! I just need to go out and buy some corn flakes. 🙂

    Reply
    • [email protected] says

      February 23, 2016 at 11:49 pm

      I love it when childhood classics can inspire new recipes, thanks mom for making cookies with cornflakes all those years 😀 I hope you try them, thanks Linda!

      Reply
  9. Jenn says

    February 23, 2016 at 2:53 pm

    If it’s a spin off of your brittle, then I MUST have these!!! They look so crispy and delicious! Yum!

    Reply
    • [email protected] says

      February 23, 2016 at 11:54 pm

      I was so happy to see that they spread and got browned and crispy just like a classic cookie should! Yay maple syrup!

      Reply
      • Alison Benton says

        December 27, 2018 at 8:26 pm

        Can I substitute Maple with light corn syrup? I have a ton left over from Candy Apples

        Reply
        • Natalie says

          December 28, 2018 at 9:50 am

          Hmm that is quite a bit thicker so might be hard to mix and change the texture somewhat, but you can certainly try it!

          Reply
          • Alison Benton says

            December 28, 2018 at 1:25 pm

            You are correct. I tried it last night and it was a true upper body workout. The result was an amazing but strange brittle type texture minus the peanut butter. LOL! I will try the actual recipe this evening. Wish me luck 👍

            ★★★★★

          • Natalie says

            December 29, 2018 at 8:18 am

            Hahaha well killing two birds with one stone–a workout and snack-making all in one😆 But brittle cookies sound kind of amazing, I’m curious to try it now. Anyways I hope you love the maple batch too!

  10. Hedi says

    February 23, 2016 at 3:42 pm

    Love your recipes Natalie, they are simple yet so delicious!

    Reply
    • [email protected] says

      February 23, 2016 at 11:55 pm

      Thanks Hedi 🙂

      Reply
  11. Harriet Emily says

    February 23, 2016 at 4:37 pm

    Oatmeal cookies are the best! Especially with cinnamon and raisins. Yummy! I love how crisp these look, they’re perfect! I love that they’re oil free too! The photos are beautiful. Pinned!

    ★★★★★

    Reply
    • [email protected] says

      February 23, 2016 at 11:58 pm

      Thank you Harriet, I love them so much too! Pretty much all the best parts of a perfect bowl of oatmeal but in a little crispy cookie 🙂

      Reply
  12. Letty / Letty's Kitchen says

    February 23, 2016 at 5:35 pm

    I love raisins in cookies–and chocolate chips. I call oatmeal cookies with both Cowboy Cookies. I think I’ll turn these into just that!

    Reply
    • [email protected] says

      February 23, 2016 at 11:56 pm

      Cowboy cookies, that’s what they are called! I was trying so hard to think of that name on IG last night while chatting with a friend about adding both into one cookie 😀 I’ve never tried those, don’t they usually have nuts too? Sounds awesome, need to make!

      Reply
    • Marja says

      November 15, 2021 at 3:22 pm

      Can you use dates instead of the raisins, if yes, is it the same amount?
      Can you use coconut sugar instead of maple syrup?
      Thank you.
      Cookies look delicious and I can’t wait to make them.

      Reply
      • Natalie says

        November 15, 2021 at 4:02 pm

        Yes to the dates instead of raisins, just chop them into little chunks. And yes about the same amount, a little more or less is fine though!

        I don’t recommend coconut sugar since maple syrup is the only liquid ingredient in this recipe so you really do need it. Agave would be okay though!

        Reply
  13. Natalie Freed says

    February 24, 2016 at 12:24 am

    Ok, these are right up my alley! If only I had cornflakes, I would be making these tonight. I’m writing cornflakes on my grocery list right now!

    Reply
    • [email protected] says

      February 24, 2016 at 12:32 am

      We must have similar taste in cookies then! I hope you try them 🙂

      Reply
  14. [email protected] says

    February 24, 2016 at 1:13 am

    Cookies for breakfast?! You know I am ALL ABOUT THAT!!! These are happening in my kitchen ASAP. 🙂

    Reply
    • [email protected] says

      February 24, 2016 at 3:10 am

      Cookies for breakfast is definitely something we agree on 🙂

      Reply
  15. Nicole says

    February 24, 2016 at 1:34 am

    I’m intrigued. Never used cornflakes in my oatmeal cookies before although it may actually get my kids to eat these.

    Reply