Italian Cornflake Cookies: the delicious Italian recipe for traditional rose del deserto

Total time: 35 Min
Difficulty: Low
Serves: 15 people
By Cookist

Crunchy on the outside, soft on the inside, with just the right amount of chocolatey flavor, these Italian Cornflake Cookies are unique and super delicious. The recipe is called rosa del deserto, which means desert roses. It’s an Italian recipe with a look resembling rocks you can find in the desert.

To make it, you need a few basic ingredients like flour, eggs, sugar, butter, baking powder, and of course, baking powder. The taste is similar to a chocolate chip cookie. It’s thick and chewy, with a lot of crunch. It’s a treat to make this over the holidays and kids will have fun helping you in the kitchen.


Italian Cornflake Cookie Ingredients

Eggs – eggs act as a binder ingredient.

Sugar – use granulated sugar for the batter and powdered sugar for the final dusting.

Butter – use either salted or unsalted.

Flour – both almond flour and all-purpose flour is used in this recipe.

Chocolate Chips – use milk or white chocolate.

Cornflakes – use high-quality corn flakes.

How To Make Cornflake Cookies

Start by mixing the batter ingredients. Beat the eggs, sugar, and butter with an electric mixer. Gradually add the almond flour and mix. Continue by adding the baking powder, and flour and mix until everything is well combined. Fold in the chocolate chips until combined. The dough will be sticky.

Now spread the cornflakes on a baking sheet. Scoop balls of top and place them on top of the cornflakes.  Use your hands to cover each dough ball with cornflakes. Place on a baking sheet and bake until golden and cooked through. Decorate with powdered sugar.


Tips For Making Italian Rose Del Deserto

To make equally-sized desert roses, use an ice cream scoop. Spray the ice cream scoop with cooking spray to prevent the batter from sticking.

Feel free to add sprinkles, coconut flakes, or candy pieces to the batter.

How To Store Italian Cornflake Cookies

Store the cookies in an airtight container (at room temperature) for up to a week. Don’t store it in the fridge, as the cornflakes will lose their crunch.

90 g (1/2 cup)
140 g (2/3 cup)
Almond flour
100 g (1 cup)
200 g (1 1/2 cups)
Potato starch
60 g (1/2 cup)
Baking powder
16 g (1 1/8 tbsp)
Chocolate chips
Corn flakes
Powdered sugar


In a bowl add the eggs, sugar and mix with the mixer.

Add the butter and continue with mixing.

Then gradually add the almond flour and mix until all the flour is used up. Add the baking powder, 200 grams of the flour, and mix until it is all well combined.

Add the chocolate chips, 60 grams of flour, and mix with a spoon until the dough is thick, consistent, and sticky.

Take the cornflakes and arrange them on a tray. Using a spoon, we make balls with the dough and arrange them on the cereal tray.

Use your hands to attach as many cereals as possible.

Arrange them on a baking sheet with parchment paper and bake at 180°C/356°F for 20 minutes.

Decorate with powdered sugar.


You can also store the Italian Cornflake Cookies in a freezer-safe container for up to 2 months. Thaw at room temperature.

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