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!

ANZAC cookies | vegan

I love the tradition of baking ANZAC cookies. Today was a matter of what I had in the pantry to make a new version. They got a big thumbs up from my sons so I am thinking they would also be a good treat for school lunchboxes.

INGREDIENTS 

1 1/4 cups oats (I recommend organic)

1/2 cup quinoa flakes

1 tablespoon chia seeds

1 tablespoon shredded coconut 

2 1/2 tbspns coconut oil, melted

3 tbspns rice malt syrup (I use Pureharvest)

1/2 tspn vanilla powder (I recommend Heilala)

METHOD

1. Stir together all ingredients in a mixing bowl.

2. If the mixture isn’t coming together easily, put it in the fridge for 15 minutes. In the meantime, turn the oven to 160 degrees.

3. The mixture is quite sticky – form into 8 cookies. Cook for 15 minutes. They start to turn a little brown on the outside when cooked. 

4. When you remove them from the oven, let them cool entirely before removing them from the baking sheet.