Cranberry-almond crunch cookies

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins

A twist on a childhood favourite party snack, turned into a cookie.

Yields 24


  • 4 cups cornflake cereal
  • 75g (1/2 cup) dried cranberries
  • 60g (1/2 cup) sliced almonds
  • 113g (1 stick) Gay Lea Unsalted Butter
  • 2 tablespoons honey
  • 100g (1/2 cup) granulated sugar
  • 1/4 teaspoon sea salt


  1. Pre-heat oven to 350˚F.
  2. Prepare two12-cup muffin tins with paper cupcake liners.
  3. Mix the cornflakes, cranberries and almonds in a large bowl, using your hands to slightly crush the cornflakes. Set aside.
  4. Place the butter, honey, sugar and salt in a small saucepan over medium-high heat, stirring occasionally.
  5. Once the butter is completely melted and the mixture is frothy, pour it over the cereal, fruit and nut mixture.
  6. Working quickly, with a rubber spatula, mix the wet ingredients into the dry until the cereal flakes are completely coated.
  7. Use a 3-tablespoon cookie scoop to divide the mixture evenly between the muffin tins.
  8. Use your fingers to gently press the mixture into the tins.
  9. Bake for 12 minutes at 350˚F.
  10. Remove tins from oven and place on a cooling rack. Allow to cool completely before turning the cookies out of the paper liners.
  11. Store in an airtight container.


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