Afghan Cookies

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Perhaps quite a foreign dish for Americans, the classic Afghan Cookies are a staple treat in New Zealand and are much loved in that part of the world. They are a chocolate-based cookie (or biscuits as they’re referred to there!) made from a combination of Flour, Cocoa Powder, Butter, Sugar, Vanilla, and the secret ingredient – wheat-based breakfast cereal! It’s a unique treat that is a fun play on the more traditional Chocolate Cookies that taste great. They’re a perfect treat for something a little different, with a unique flavor and texture

Classic Afghan Cookies use Corn Flakes or Weetbix for a light, crispy texture

The texture of Afghan Cookies is truly unique, and that is due to the inclusion of wheat-based cereal in the batter. In fact, the cereal is the primary ingredient in the cookie, as we use more of it than we do the Flour. Another option to use is Weetbix, which is a hugely popular breakfast cereal in Australia and NZ. Somewhat difficult to obtain in other parts of the world, so Corn Flakes is a great alternative

The light, crunchy texture of the Corn Flakes translates exceptionally well to the Cookies. It greats a great flaky texture that keeps the cookie wonderful and light, not dense like your typical chocolate-based cookie. It makes these cookies quite Moorish, and you’ll find it almost impossible to stop eating them at just one!

Because of the addition of corn flakes to the dish, it’s not totally uncommon for Afghan Cookies to be eaten as a light breakfast, or mid-morning bite. It’s ‘almost’ like you’re eating breakfast in cookie form. So, they make for a perfect dish to eat breakfast on the run if you’re commuting into work, or just don’t have any time in the mornings to make your breakfast

How to make perfect Afghan Cookies

This recipe is heavily inspired by Chelsea Sugar, who publish many wonderful recipes using their great product. Don’t worry, you can still make these Cookies if you can’t get your hands on Chelsea sugar! It’ll still taste great, we promise

So down to the cooking. This dish is exceptionally easy to make, and will yield a very generous number of Cookies – easily about 12 – 15 depending on how you end up sizing out your cookies for baking

You can use a stand mixer if you like with this recipe, however there is minimal mixing required so it is just as easy to do by hand. You’ll save a little bit of time if you use a mixer, but you’re also generating more dishes for washing up. So, take your pick really!

To make this recipe we begin by creaming the Sugar, Butter, and Vanilla in a large mixing bowl. Whisk these ingredients together until a smooth, light creamy mixture is formed. Then, sift the All Purpose Flour and Cocoa Powder into the mixture and fold it all in to combine. Add your Corn Flakes, mix through and you’re done

Yep, the batter is that easy to make! For the corn flakes you can crush them up if you like, however we prefer to keep them whole as it’ll add a lighter texture to the Afghan Cookies in the result. For a denser cookie you can crush them up finer

Ball them up and press down slightly on the cookies with the back of a fork before baking in the oven for 15 – 20 minutes at 350F. Pressing down on the cookies slightly will help them form their shape before they are baked. This is a different approach to regular cookies, which melt and form their shape during the cooking process

The Corn Flakes will retain their texture during the cooking process, which means they will keep their shape much more than a regular cookie. So, we recommend shaping your Cookies before they go into the oven to bake

While the Cookies are baking, it’s a great time to make your frosting

Perhaps an even easier part of the recipe than making the dough is making the frosting. It’s so easy to make! Simply combine the ingredients of Sugar, Cocoa Powder, Butter, and 1 tbsp. of Water into a bowl and mix well to combine

Be sure to have the water piping hot / boiling before you add it. The heat will help to break down the other ingredients much quicker, forming the frosting. You will likely need more than 1 tbsp. of Water; we just recommend adding 1 tbsp. at a time. This process will help you to better control the thickness of the frosting without overdiluting it

You still want a relatively thick frosting; it doesn’t need to be runny. So, once the frosting gets to a point where it is smooth, yet still holds it’s shape, it has had enough water added. If you accidentally add too much water, you can thicken it back up by adding a little bit more Sugar

What gives Afghan Cookies their unique look is finishing them with a Walnut!

It’s such a fun presentation, and distinctive to the Afghan Cookie. No need to do anything fancy with the Walnuts, simply place a Walnut halve straight on top of the finished Cookie and it’s ready to serve. Sure, you could skip this step if you want to, but is it really a genuine Afghan Cookie without the Walnut?

They add a lovely flavor and even more crunchy texture to the cookie too. Also, the Walnuts just look so darn appetizing on the cookies! No need for getting fancy with piping bags, or elaborate ingredients like gold leaf. No, just slap a Walnut on there and it’s done!

We encourage you to give these wonderful Cookie a try. They’re a little bit different from the regular cookies you’re used to, which is such a good thing! The lightness of the batter caused by the inclusion of Corn Flakes makes for a fun and unique twist that we’re sure you’ll love

Afghan Cookies Recipe

Ingredients

• 1 ¼ cups All Purpose Flour
• ¼ cup Cocoa Powder
• 1 ½ cups of Corn Flakes
• 200g Unsalted Butter (room temperature)
• ½ cup Granulated Sugar
• 1 tsp. Vanilla Extract
  
  

For the Frosting

• 1 ½ cups Granulated Sugar
• 1 tsp. Cocoa Powder
• 1 tbsp. Unsalted Butter (room temperature)
• 2 – 3 tbsp. of boiling water
• Walnut halves
  
  

Instructions

1. Cream the Granulated Sugar, Butter, and Vanilla Extract in a large bowl until light and fluffy. If using a stand mixer, whisk on medium for 1 minute
2. Add the All Purpose Flour and Cocoa to the bowl using a sift and mix together until combined. Add the Corn Flakes and mix through
3. Place approximately 1 tbsp. balls of the mixture onto a sheet pan lined with parchment paper, leaving enough room between each ball. Press down lightly with a fork
4. Bake in the Oven which has been pre-heated to 350F for 15 – 20 minutes until the Afghan Cookies are just cooked. Remove from oven and allow to cool for a few minutes. Transfer to a wire rack to cool for 30 minutes
   
   

While the Cookies are cooling, make the frosting

1. Combine the Granulated Sugar, Cocoa Powder, and Butter in a bowl. Slowly pour in 1 tbsp. of boiling water and mix through the mixture well
2. Add another tbsp. of Boiling Water and mix through. Continue adding additional water if needed until the frosting is a smooth, spreadable consistency
3. Once the Cookies have cooled, generously spread the frosting on top and decorate with walnut halves before serving
   
   

Recipe Notes

• Try to avoid breaking up the Corn Flakes too much when mixing together. Leaving them whole will result in a lighter, crispier cookie
• If you’ve added too much water to the frosting, mix a little bit of Granulated Sugar to thicken it up to the right consistency needed
  
  

There’s nothing better than a light, crunchy, and delicious Afghan Cookie to enjoy for breakfast or a morning tea. They’re simply perfect with a cup of Coffee to enjoy as you kick your day off. We highly recommend you give this recipe a try and let us know in the comments below what you think?

If you’re looking for more delicious Cookie recipes then we’ve got you covered too! Here are a few of our all-time favorite cookie recipes that we encourage you to make and start munching on ASAP!

• Dark Chocolate Cookies
• Easy Gingerbread Cookies
• Homemade Lofthouse Cookies
• The Best Chocolate Chip Cookies
  
  

Happy Cooking!