Sometimes I don't really know what I'm thinking when it comes to making a recipe. Often times, it's me in the kitchen trying to use up a plethora of ingredients in one go and that's exactly what happened with these cookies.
I had a big box of gluten free cornflakes open in the pantry that needed using up - but I also had a stack of overripe bananas calling my name.
I could make cornflake cookies or our healthy honey joys recipe and a batch of banana bread - or I could combine the two and hope for the best....
And the best is exactly what I ended up creating!
In fact, they were loved by the whole family.
They're a little bit different but a whole lot delicious - with crispy crunchy edges, soft middles and a delicious chewyness from the cornflakes.
But don't let me just tell you about them, you need to make these for yourself!
So let me share the recipe with you! >>
Healthier Banana Cornflake Cookies makes 14 large cookies
low fat, gluten free, lower sugar, refined sugar free option
3 tbsp (45g) butter
1/3 cup + 1 tbsp (~75g) coconut sugar or brown sugar** (see notes)
1 medium ripe banana (about 120g)
1 tsp vanilla extract
1 cup (120g) gluten free plain flour
3/4 tsp baking soda
1/2 tsp baking powder
3 cups (90g) gluten free cornflakes* (see notes)
- Preheat oven to 180C/350F
- Grease and/or line two to three cookie sheets and set aside.
- In a mixer, cream your butter and sugar until light and fluffy, scraping down the bowl inbetween to ensure everything is incorporated.
- Add in your banana, mixing until your banana is mashed and no lumps remain.
- Add in your eggs and vanilla, scraping down the bowl and mixing until combined.
- Add in your flour, baking soda and baking powder, mixing slowly until just incorporated.
- Mix in your cornflakes, mixing until everything is combined (if using a stand mixer with a mixing paddle you can do this with your mixer - but if using a hand mixer you'll find it's easier to mix by hand with a spoon).
- Scoop a heaped tablespoon of mixture onto your cookie sheet, flattening and repeating (leaving about 1/2 an inch between each cookie) until all your mix is used up.
- Bake for 10-15 minutes, or until the edges are golden. Cookies will be soft in the middle but will firm up on cooling.
- If you like your cookies crunchy, bake closer to 15 minutes.
- These cookies will keep in an airtight container at room temperature for 2-3 days, however, they're best on the day they're made!
*If you like your cookies really sweet, use 1/2 cup of sugar instead!
**If your cornflakes have been hanging around a little too long and are no longer crunchy, simply pop them in the oven for 5-10 minutes at 180C/350F to crisp them up!
But tell me, where do you find inspiration for what you cook/bake?
For me it's random cravings/ideas or an attempt to use up whatever I have in the fridge/pantry. That means we often have some weeeeeeeeirrrrd combinations in the SIL kitchen ;P