Crunchy cornflake cookie

One of the mums on my FB page wanted a crunchy cookie for her daughter who will not eat most biscuits or cakes. She does however, love blueberries so I tried to combine the two!

It is crunchy, it does contain blueberries (but those could be subbed for other fruit or even dried fruit or choc chips).

It can easily be GF and/or DF if needed.

Delicious too!

Recipe – Crunchy cornflake cookie

125 gm butter (or DF spread)
25-50 gm sugar (this is still quite low sugar so add more to taste, if you wish)
1 egg
50 gm blueberries (or other chopped fruit/dried fruit/choc chips)
¾ – 1 cup flour – start with ¾ cup and add more if needed (can use GF SR flour)
1 tsp baking powder (omit if using SR flour)
1 tsp cinnamon
¾ cup cornflakes (can use GF)
½ cornflakes to roll in (optional)

Method

Heat oven to 160˚
Cream butter and sugar
Add egg and mix thoroughly
Fold in berries, flour, baking powder, cinnamon, cornflakes
Form into cookie shapes (I used my hands as they kind of needed to be squeezed into shape)
Roll in cornflakes
Press down on a silicon tray (or greased baking tray)
Bake 20-25 mins

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/