Cherry Chocolate Caramel Cornflake Cookies Recipe
Gluten Free Recipe
Corn flakes in cookies give them a very nice crunch and flavor and these Cherry Chocolate Caramel Cornflake Cookies are no exception. Also includes dessicated coconut.
3 tablespoons butter
1 cup brown sugar
4-1/2 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
3 ounces glace cherries, halved
3 ounces gluten free chocolate bits
Preheat oven to 350 degrees.
Melt the butter in microwave or on stove. Off the heat, add the sugar and mix thoroughly.
Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they are partly crushed.
Place heaped teaspoonfuls on a non-stick oven tray.
The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook.
Bake at 350 degrees for about 14 minutes.
For the best flavor, remove Cherry Chocolate Caramel Cornflake Cookies from the oven just as any thin, spread out bits start to go dark brown.