Baking | Berry-Berry Healthy Corn flake Cookies – Cookie Is Where The Crunch Is
“Try the dual flavor vanilla & chocolate cereal or this new variety of cereal in the shape of Planet & stars…and this one….” Phew..shopping for children’ food could be so distracting than compelling due to endless choices in the same. These myriad choices do make life easy for busy moms with almost no cooking, quick & fuss free breakfast options in the market. But in the bargain I feel we loose on the natural and healthier foods and food products which were available a few years back.
Cereal was certainly not our bowl of breakfast in the growing years during late 60s and early 70’s. And then when plain cornflakes was first introduced in India it became a fashion statement and was welcomed with open hearts in many homes.
I still enjoy a bowl of sugar free crunchy corn flakes with nuts and fruits on a lazy weekend. The same corn flakes (sugar free) is unwelcome at my home, now that my children have more tempting options to choose from. Thanks to the sugary chocolaty cereals the big bag of cornflakes I purchased a few months back is still lying untouched in my pantry.
But my Corn flakes and oat cookies gave me the reason to smile again 🙂 And I am loving the new more healthy and yummy way to enjoy the good old corn flakes. The sweet and sour berries, extra crunch of cornflakes…I like how simple, quick and easy some of the delicious and healthy foods could be.
(makes 10-12 cookies)
- 1 cup crushed cornflakes
- 1/4 cup quick cooking oats
- 1/4 cup all purpose flour
- 1/4 cup powder sugar
- 1/4 cup dried cranberries & black currants
- 1/4 cup vegetable oil/melted butter
- 1 tbsp. honey
- 1/2 tsp. cinnamon powder
- 1/2 tsp. baking powder
- A pinch of salt
Method; Preheat oven to 180°C and grease a baking tray with butter paper. Dry roast cornflakes and oats in a shallow wok for a a few minutes. Cool it a bit and crush cornflakes and oats coarsely by rubbing in between your palm.
Add salt, cinnamon powder, baking powder, all purpose flour, cranberries and mix well.
Take another vessel and add powder sugar, oil/melted butter and whisk well, pour it into the dry cornflake mixture.
Bind all the ingredients and bring them together to form a ball. At this stage you can add a little of honey or yogurt to hold all the ingredients together. Do not add more than one tablespoon of honey else the cookies will turn chewy and not very crisp.
Make small balls from the cookie dough and flatten them slightly. Place all the cookies on the greased baking paper leaving a gap of an inch.
Bake the cookies at 180°C for about 15-20 minutes or till they turn golden brown on top. Cookies will become crisp after cooling down a bit.
Replace sugar with honey and enjoy more healthier version of these cookies. If you plan to add honey you may not require any binding agent to hold the dough.
To keep the expectation of something scrumptious coming out from my oven constant, I always make small batches of these goodies. Which gives two reasons to smile, first a satisfaction to see everyone fighting to grab the last piece and second motivation to bake again 🙂 Cranberries and black currants in these crunchy Corn flake cookies give that slight sweet & sour taste in every bite.
- Replace honey with curd if you wish to bind the dough.
- Substitute cranberries with any other dried fruit of your choice.
- The cookies stay good for more than ten days, and they remain crisp and crunchy too.
- Make small batches of cookies to retain the freshness of ingredients, it hardly takes any time so you can make it more often.
- You could even skip the all purpose flour (maida) from the recipe and make the cookies with just corn flakes and oats.
- Pack these healthy cookies in the snack box of your children for a quick energy bite.