Maple crunch cookies by Danielle Brown
Can be made gluten free and dairy free if required. If you’d like a stronger maple flavor add a little less sugar and a little more maple.
This recipe is adapted from this Taste recipe “Cornflake biscuits“
Recipe omissions:
No currants
No cornflakes (use 2 cups of gluten free Special K)
For Gluten free use a gluten free flour – I used Aldi
For dairy free I used nuttelex
Maple mix
2tbs maple syrup
2tbs rice bran oil
1/4 teaspoon vanilla (adjust or leave out if sensitive)
Preheat oven to 180 c fan forced
Add 2 cups of gluten free Special K to a bowl. Once the oven is heated, combine the maple mix ingredients in a small bowl or cup and pour over the Special K, mix until well coated (don’t do ahead of time or it may go soggy).
Follow the rest of the recipe as per the instructions here adding 1 tbs maple syrup when you add the egg. (I used a stand mixer to combine the Special K).
Spread out on a lined baking tray and bake for 5 mins. It doesn’t matter if it’s clumped together.
Remove from the oven and place the baking paper on top of a cooling rack.
Um, this recipe might be easier to understand if you wrote it out as you do it in your own words without directing people to another recipe part way through.
I’m not actually game to try this recipe until I can see it from start to finish (too many questions arising in my mind) – the pictures look good though, so I would be interested if there was a complete recipe/process.
Sorry…
Do you use a cup of sugar as well as the maple mix? I’d love to substitute out the sugar completely but keep it low FODMAP and FAILSAFE
Hey Nicole, the original recipe uses 1/2 cup castor sugar in the cookies with the maple mix, not 1 cup. You could try substituting whichever sugar you usually use.
Thanks for sharing valuable tips.