GLUTEN FREE | NUT FREE | LUNCHBOX FRIENDLY| VEGETARIAN
ME. WANT. COOKIE. Although I think the Cookie Monster’s flavour of choice might have been choc-chip, I’ve done a few rounds of taste testing of these cornflake cookies & think they might pass the test….
SIX SIMPLE INGREDIENTS
150g butter (if you’ve got a good butter substitute, give it a try & let me know how it goes)
2/3 cup coconut sugar
1 cup rice flour (or buckwheat flour)
1 cup tapioca flour
1/3 cup coconut milk (if it’s a bit dry, add some more coconut milk)
1 1/2 cups cornflakes
METHOD
- Take the butter out of the fridge to get to room temperature
- Pop the oven on at 180 degrees celsius
- Cream the butter & coconut sugar together
- Stir in both flours & coconut milk
- stir in the cornflakes
- using 2 dessert spoons, pop them on lined oven trays
- Bake for 25 minutes (although take a peek at them after 20 minutes in case you have a supersonic oven)
- allow them to cool on a rack – or just eat them still warm!
alicegruzman.com 