Imported from Instagram
Blueberry Cornflake Cookies
A unique, chewy vegan cookie featuring the crunch of toasted cornflakes, hearty rolled oats, and sweet dried blueberries.
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Ingredients
- 155 g vegan cornflakes (divided; ensure they are vegan-friendly)
- 210 g plain white flour (all purpose flour)
- 1 tbsp cornstarch
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 220 g vegan butter (at room temperature)
- 220 g soft light brown sugar
- 50 g granulated sugar
- 2 tbsp soy milk (at room temperature)
- 120 g rolled oats
- 160 g sweetened dried blueberries (from cheong syrup or store bought)
Steps
- 1
Preheat the oven to 170°C (340°F). Line a baking sheet with baking parchment.
- 2
Transfer 55g (about 2 cups) of the cornflakes to a blender and blend until fine.
- 3
Transfer the blended cornflakes to a medium bowl and add the flour, cornstarch, baking powder, baking soda, and fine sea salt. Whisk together and set aside.
- 4
Place the vegan butter, brown sugar, granulated sugar, and soy milk in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes.
- 5
Add the flour mixture to the butter mixture and beat again briefly until just combined.
- 6
Add the rolled oats and the remaining 100g of whole cornflakes to the bowl and beat again until just combined.
- 7
Remove the bowl from the stand mixer and add the dried blueberries. Mix by hand until evenly distributed.
- 8
Use a cookie scoop to portion out 85g (around 4 tbsp) portions of dough. Place them on the prepared baking sheet with an inch or two between them.
- 9
Place in the oven and bake for 15 minutes.
- 10
Remove from the oven and tap the tray sharply on the counter to deflate the cookies.
- 11
Place the sheet on a wire cooling rack and leave to cool fully to room temperature (around 15-20 minutes) before serving.
Notes
The author notes that not all cornflakes are vegan, so check the label if following a strict vegan diet. The dried blueberries can be sourced from a blueberry cheong (syrup) or purchased store-bought.
Nutrition per serving
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