Blueberry Cornflake Cookies

Steps

1. 1

   Preheat the oven to 170°C (350 °F) (340°F (170 °C)). Line a baking sheet with baking parchment.

2. 2

   Transfer 55g (about 2 cups) of the cornflakes to a blender and blend until fine.

3. 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. 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.

   Start 3-minute timer
5. 5

   Add the flour mixture to the butter mixture and beat again briefly until just combined.

6. 6

   Add the rolled oats and the remaining 100g of whole cornflakes to the bowl and beat again until just combined.

7. 7

   Remove the bowl from the stand mixer and add the dried blueberries. Mix by hand until evenly distributed.

8. 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. 9

   Place in the oven and bake for 15 minutes.

   Start 15-minute timer
10. 10

    Remove from the oven and tap the tray sharply on the counter to deflate the cookies.

11. 11

    Place the sheet on a wire cooling rack and leave to cool fully to room temperature (around 15-20 minutes) before serving.

    Start 15-minute timer