Kāpiti plant-based Cornflake Cookie Sandwiches

Soft and chewy cookies studded with cornflake clusters and served with Kāpiti’s moreish plant-based Salted Caramel & Macadamia.

Ready in 35 minutes
  1. Partially crush the cornflakes and toss with sugar, salt and melted butter
  2. Spread on a tray and bake for 20 min at 140°C
  3. Leave to cool
  4. Use round cookie cutters to get the Kāpiti Salted Caramel & Macadamia to match the shape of the
    cookies and place on a tray
  5. Put the tray into the freezer
  6. Combine the dry cookie dough ingredients in a bowl
  7. Mix the wet ingredients together
  8. Combine the dry and wet ingredients together to form a dough ball
  9. Refrigerate for 2 hours to prevent cookies from spreading when baking
  10. Incorporate the cornflake clusters into the cookie dough
  11. Use an ice cream scoop to form cookie balls
  12. Bake at 170°C for 13 minutes
  13. Cool for 10 minutes before removing from the tray
  14. Using two cookies, sandwich the chunks of Kāpiti Salted Caramel & Macadamia in between
  15. Repeat for the other cookies
  16. Serve and enjoy immediately


Cornflake clusters:

  • <span class="quantity">85g</span> cornflakes
  • <span class="quantity">20g</span> castor sugar
  • <span class="quantity">2g</span> salt
  • <span class="quantity">65g</span> dairy-free butter (optional)

Cookie dough:

  • <span class="quantity">240g</span> standard flour
  • <span class="quantity">1 tsp</span> baking soda
  • <span class="quantity">½ tsp</span> salt
  • <span class="quantity">100g</span> castor sugar
  • <span class="quantity">110g</span> brown sugar
  • <span class="quantity">60ml</span> almond milk or any dairy-free milk
  • <span class="quantity">55g</span> vegetable oil
  • <span class="quantity">1 tsp</span> vanilla extract
  • <span class="quantity">60g</span> vegan white chocolate drops


  • <span class="quantity">1L tub</span> Kāpiti plant-based Salted Caramel &amp; Macadamia Ice Cream

Made with
Kāpiti Plant Based Salted Caramel & Macadamia
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