Allergy free cornflake cookies recipe

Ingredients

• 125g Nuttlex
• ⅔ cup, brown sugar
• 1 tsp vanilla essence
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• 1¾ cups Orgran self-raising flour
• 1 cup sultanas
• 1½ cups cornflakes, lightly crushed

Method

• Preheat oven to 180°C.
• Line two baking trays with aluminium foil.
• In a large bowl, beat the Nuttlex, sugar and vanilla in a large bowl until frothy.
• Add the No Egg mixture, beating well until combined.
• Gently fold in the flour and sultanas until combined.
• Place the lightly crushed cornflakes on a wide plate.
• Roll tablespoons of cookie mixture into balls.
• Roll the balls in cornflakes until coated.
• Place the balls, allowing room for spreading, on the prepared trays.
• Lightly pat them down to half width.
• Bake in a preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until the cookies are golden.
• Remove the cookies from the oven and allow them to sit on the trays for five minutes.
• Transfer the cookies to a wire rack to cool completely.