Cornflake and ginger cookies

Cornflake and ginger cookies
  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Snack
  • Special occasion
  • 30 minutes or less
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For a special treat, this simple cookie recipe is low in potassium, phosphate and protein.


100g unsalted butter
1 egg
75g golden caster sugar
40g cornflakes
130g self raising flour
60g stem ginger


  1. Step 1

    Pre-heat the oven to 200Β°C/gas mark 6. Line two baking sheets with greaseproof paper.

  2. Step 2

    Cream together the butter and sugar until light and fluffy. Then whisk in the egg until smooth. Add the flour, cornflakes and chopped stem ginger and then mix to a soft dough.

  3. Step 3

    Roll the dough into 12 walnut sized balls, place onto the baking trays and slightly press down with your fingertips, leaving plenty of space between the cookies.

  4. Step 4

    Bake for 15 minutes until the cookies are golden, then transfer onto a cooling rack.

Food facts

The main sources of carbohydrate in this dish are the flour, sugar, cornflakes and stem ginger. Carbohydrate values have been provided for those trained in insulin adjustment.

Following the quantities provided, these cookies are low in potassium and phosphate so you can enjoy one as a special treat.

These cookies are low in protein so therefore can be enjoyed as an occasional treat if following a low protein diet.

These cookies can be made with gluten-free flour and cornflakes.

These cookies are just over the criteria to be classed as low salt, which is likely due to the salt added to Cornflakes. When buying cornflakes, it is best to check the nutrition label and to opt for the one with the lowest salt per 100g. To reduce the fat and calorie content of these cookies you could try baking with a low fat spread in place of the butter.

Normal caster sugar can be used instead of golden caster sugar, which may help reduce the cost.

Once cooled, store in an airtight container and consume within 1 week.

For an alternative flavour to stem ginger, 60g of dried cranberries could be used instead and the recipe would remain low in potassium, phosphate, salt and protein.