These delightful treats are cookies that are crunchy on the outside and soft and tasty on the inside, enriched with chocolate chips. Corn Flakes are the ingredient that gives them a crunch and they resemble desert roses, named so because of their similarity to desert stones, which take on this appearance due to sand and temperature fluctuations.
Ideal for breakfast, paired with a good tea or a cup of kefir or as a snack. They are not seasonal, so any moment is a good time to prepare them.
The traditional recipe includes raisins as an additional ingredient, but I wanted to make them a bit more indulgent with the addition of chocolate. Moreover, I didn’t use butter.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups type 1 flour
- 2 eggs
- 1/2 cup sunflower oil
- 2/3 cup raw cane sugar
- 1/2 cup chocolate chips
- 1 tablespoon baking powder
- as needed corn flakes
- 1 pod vanilla or vanilla powder
Tools
- 1 Bowl
- 1 Plate
- 1 Baking Tray
- 1 Parchment Paper
- 1 Wooden Spoon
Steps for Preparing Desert Roses
To prepare the delicious desert roses, take a bowl and pour in the flour, eggs, sugar, sunflower oil, chocolate chips, baking powder, and a vanilla pod or the equivalent in powder. Then use a wooden spoon to coarsely mix the ingredients and then knead by hand until you obtain a homogeneous and sticky dough.
Then form balls each weighing about 1 ounce. Meanwhile, spread the corn flakes on a plate and coat the balls, which will adhere easily, and place them on a baking tray lined with parchment paper and bake in a static oven for about 30 minutes at 340 degrees Fahrenheit.
After baking, let them cool and serve… and enjoy!
Storage and Notes
Desert roses can be stored up to 3 days in a cool, dry place.
Those who wish can sprinkle them with powdered sugar.
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