Cornflake cookies

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

  1. Take the butter out of the fridge to get to room temperature
  2. Pop the oven on at 180 degrees celsius
  3. Cream the butter & coconut sugar together
  4. Stir in both flours & coconut milk
  5. stir in the cornflakes
  6. using 2 dessert spoons, pop them on lined oven trays
  7. Bake for 25 minutes (although take a peek at them after 20 minutes in case you have a supersonic oven)
  8. allow them to cool on a rack – or just eat them still warm!

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