These amazingly good cookies are chewy with a little bit of crunch and are packed full of delicious ingredients like coconut and pecans. Of course they also have cornflakes! Yes the humble cornflake cereal has been given a boost here and has become a little star in the making.
Interestingly, you would think the cornflakes would get soft and sort of soggy but no, they keep their crispiness and add a perfect balance of chewy and crispy to these sweet and oh so good cookies. It’s really hard to stop at just one … you have been warned!
I’ve given the recipe for making regular cookies and also for Gluten and Dairy Free options too so everyone can enjoy them.
Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!
One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.
You will need to let them sit in the fridge for about an hour so you can plan this when making them..
These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!
You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.
You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.
If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.
I think these should be called Cakies! They are the perfect combination of a cake and a cookie. They are thick and loaded with chocolate chips; they are very satisfying and filling and full of good stuff like bananas and oats.
I’ve adapted some of the ingredients so you can choose to go with the original or make the recipe a little healthier with less refined products. Either way, they are perfect as an afternoon or mid morning snack to keep you going till lunch or dinner time.
These are your classic oatmeal raisin cookie – crispy around the edges and soft and chewy in the middle – basically heavenly perfect!
Oats don’t contain gluten but they would regularly be contaminated with gluten in their processing or storing stages so it’s important to use certified gluten free oats in the recipe.
I love this recipe for it’s simplicity. Just a bowl and a good spoon are needed. In order to prevent them spreading, I pop them in the fridge for 15-30 minutes before baking.
I adapted this shortbread recipe from another one which had chocolate and raspberries. Sounds pretty good and I definitely might try it later but I wanted to try something I had seen on Pinterest and couldn’t wait!
So I decided to try and bake with edible flowers and the lavender that grows in my garden. I used a shortbread recipe but I think a plain, vanilla biscuit recipe would probably also work. The reason I chose the shortbread is because it comes out of the oven really soft which allows you to VERY gently press in the flowers and then return to the oven for the last 5 minutes of baking.
As I was using violas and also the lavender from the garden, I decided to add lemon flavour to the shortbread also as I felt they would work well together.
If there’s a recipe that I would really urge you to make, it’s these cookies. They are beyond good. So Moorish, chewy, full of healthy oats and dried fruit yet no one would ever say these were a healthy cookie. Not when you taste them, you think, no way but yes way! Please make them!
These Apple Tart Cookies are soft and chewy and there’s no shaping to be done before baking. They are full of delicious pieces of apple and you can add white chocolate chips for extra sweetness if you like.
I always think of just “pure comfort” when it comes to apple tarts and they are always such a big hit with everyone. To have them in cookie form is another lovely element without having to make pastry. I love the fact these cookies don’t have lots of sugar in the ingredients and adding a glaze at the end just adds a nice touch of sweetness.
I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!
So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂
These delicious biscuits are perfect for cutting out using your favourite cutters and can be made at Christmas, Halloween or just because. They work well to different flavour additions and bake up in no time.
I used an embossed rolling pin to get a pattern on the dough and then decorated them with royal icing.
This recipe is free from soya, nuts and is vegetarian also 🙂
Originally these cookies were made to be sugar cookies where you roll the dough in sugar before baking but I’m not a fan of coating biscuits in sugar. I did add some mini chocolate smarties to these, just a handful to make them look nice and as I greatly reduced the sugar content in the cookies, I thought it wasn’t too bad to add a few for flavour.
You should get about 10 out of this recipe but it will depend on what size you make them.