Recipe: Gluten Free Cornflake Cookies

I love baking and I love creating new recipes - but sometimes I just don't have the time. 

Since we got back from Hawaii, life has been busy - to say the least. Every day has been booked and most nights spent totally exhausted. The weekends have been full and hectic and the only time I spent in the kitchen was to make meals that I'd made time and time again before. 

That was, until this weekend. On Saturday morning I had a few hours free and I knew exactly what I wanted to do: bake. 

I went in the kitchen, pulled out a tiny little notebook tucked away in the cupboard by the stove. 

On the front of the frangipani notebook, in my 14-year-old handwriting, is "Kristy's never fail recipes"... apparently, I didn't have too many successful recipes back then because there are only a dozen or so in this book, but they are all ridiculously good. 

I knew exactly what I was looking for; my cornflake cookies recipe. A recipe I haven't ever made for Jesse but knew he'd love - and so that's what I did. 

I pulled the mixer out of the cupboard above, turned the oven on, grabbed the ingredients I needed and set to work on creating one of the simplest recipes I know - but also one of the most delicious. 

Today these cookies are gluten free - but they're just as delicious and I can't wait to share them with you 

So let me share the recipe with you >> 

The Best Gluten Free Cornflake Cookie Recipe

makes 15 cookies that are gluten free & lower in fat and sugar

60g butter, softened
1/2 cup (100g) coconut sugar or brown sugar
2 tbsp (30g)  unsweetened applesauce (see notes!)
1 egg
1 tsp vanilla extract
1 cup (120g) gluten free plain flour
1/4 tsp baking powder
1 cup (30g) gluten-free cornflakes
Pinch of salt 

• Preheat your oven to 180C/350F 
• Line 2-3 baking sheets with baking paper and set aside
• Cream your butter and sugar until light and fluffy
• Add your egg, vanilla and applesauce and mix until combined. 
• Add in your dry ingredients and mix until combined. It will be quite soft - but don't worry! That's how it's supposed to be.
• Scoop heaped tablespoons of batter onto your prepared trays, flattening into a circular cookie shape about 1/2 cm thick with wet fingertips or the back of a wet spoon (this stops the batter sticking). 
• Once all of your cookies are shaped, bake for 10-12 minutes or until golden and the edges are firm. 
• Allow to cool before removing from the tray.
• These cookies are best on the day they are made but will last for 2-3 days in an airtight container. 

Notes:

These cookies are soft in the middle but crisp and crunchy on the outside. Baking them for longer will make them crunchier - but their middles will still stay soft. If you want a firmer cookie, leave out the applesauce entirely.

But tell me, 

What's the last thing you baked? 

And do you have recipes you've kept and/or remade for years? 

    

   

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