Tropical Crunch Cookies

Tropical Crunch Cookies

We ran out of cookies a while back and buying biscuits for Noah are slowly becoming an expensive affair because he is eating so much (can’t believe this is a problem now!) and he also has dietary restrictions. I could easily opt for cheap cookies but they often contain a lot of dairy by-products as well as other possible triggers that we have yet to test out. So homemade food is the best way to go about the whole thing.

While leafing through my recipe books and going online to look for recipes, I came across a cookie recipe that utilised corn flakes for that added crunch. To make it edible for Noah – we make things everyone can out just so my son doesn’t feel left out – I replaced the white chocolate with some crushed banana chips and dessicated coconut to give it a little bit of texture. You can substitute with chopped dried fruit, and nuts to suit your palate.

The resulting cookie is crunchy yet not overly sweet – as I cut back on the sugar – and the olive oil (in place of vegetable oil) gave it a slight spiced-bread-like flavour. It was an instant hit with the kids, especially Noah. He can eat two large cookies at one go and sometimes even has room for another one!

Tropical Crunch Cookies
Adapted from The Australian Women’s Weekly: Biscuit & Slices’ White Chocolate Corn Flake Cookies recipe.
Makes about 30-40 cookies depending on the size

Ingredients

2 eggs
1 cup brown sugar
1 tsp vanilla essence
1/2 cup (125 ml) olive/vegetable oil
1/2 cup crushed banana chips
1/2 cup dessicated coconut
1 cup (150 gms) plain flour
3/4 cup (110 gms) self-rising flour
1/2 tsp baking soda
2 cups crushed corn flakes

Method

  1. Preheat your oven to 180°C.
  2. Beat the eggs and sugar in a small bowl until the mixture lightens to a pale shade. Stir in the essence, oil, and sifted dry ingredients. Mix well – lumps are fine. Add in the banana chips and dessicated coconut. Stir well and place aside in the refrigerator for at least 1 hour to firm up.
  3. When ready, roll teaspoon/tablespoons of the mixture into balls – they will be a little sticky so wet your palm occasionally. Toss them into the crushed corn flakes and roll around until the balls are evenly coated. Place on a baking pan about 4 cm apart and flatten slightly.
  4. Bake for about 15 minutes or until browned lightly. Remove from the oven and allow the cookies to stand in the pan for 5 mins – to firm up – before removing them to wire racks to cool.
  5. Enjoy them fresh or store in an airtight container to keep for later.

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