Corn Flakes Cookies~ Vegan

I was a butter person. Note the tense. Was. That s the grammar gal in me talking. But i am now a convert. No, its not that i m crazily becoming a vegan or something.Its just that the prospects of me sweating it out in a gym seems scary to me. So we go easy on the butter these days.And i try and veganise cookies. Mind you only cookies. Why? Because i like cookies with less mess and butter means a lot of measuring, calculating and cleaning up. The others. The cakes, the breads and everything else, we eat oodles of butter. Am i sounding self contradictory? Yes i m. I just dint want to tell the whole world that i m a lazy bag on bones who hates softening butter and cookies means i ve to soften butter.Or i dont get the texture right. Did you even think that i ll worry about work outs? Come on.. are you kidding me?

    Anyway, i made these cornflakes cookies for two reasons. One, they are chewy and i absolutely love chewy cookies. And two because, Mr.P in the name of dieting picks up about half a dozen boxes of cereal and never bother to open them. He always manages to eat dosas or poha.Anyway that s another story.But these cookies are gone now.Not even a crumb left to feed the poor squirrels who rummage about for food in my trash. So, will you bake these?

Prep Time: Under 20 mins
             Chilling Time: 1 hour to 12 hours max( refer notes)
Cook Time: 12 mins 
Yields 16 cookies

(Let me warn you! these cookies are not quickies.In my opinion no cookie s a cookie. Because you have to chill the dough to have fabulous cookies. And you must chill the dough atleast 10 hours. I baked 2 batches of cookies. One with dough chilled for an hour. And the other chilled for 10 hours.And i must say there was a phenomenal difference in both. You can make this a normal cookie by using ½ cup butter instead of oil and cow s milk or full fat milk instead of soy milk. The baking powder acts as a brilliant leavening agent in this cookie and hence no eggs.) 


What You Need?

Flour 1 cup
Corn flakes 1 cup
Corn flakes coarsely crushed ½ cup
Sugar ½ cup powdered
Canola or any flavorless vegetable oil ½ cup
Vanilla extract ½ tsp
Baking powder ¼ tsp
Salt ⅛ tsp
Soy milk about 2 tbsp
16 cashew halves to top the cookies

How To Make It?

In a medium mixing bowl, sieve together the flour, salt and baking powder.
Add the sugar and combine well.
Now, in another large mixing bowl, place the oil and the vanilla extract.
Add in the sieved flour slowly until just combined.
Use your hands and gently bring the dough together until it forms a mass.
The dough should be a teeny weeny bit crumbly at this stage.
Wrap with cling film and let it sit in the fridge for about 10 hours at least.
At the end of the chilling time, preheat the oven to 180C.
Line a baking tray with tin foil.

Take out the dough and if you find it too hard to mix, add about 1 tablespoon of the milk and try and bring together the dough.Add the remaining only if required.
Now, add the corn flakes to the dough and mix gently.
Its ok if they break a lil in the process.The idea is to get those lovely crunchy flakes as you eat the cookie.
Once you are done, divide the dough into 16 equal portions.
Shape each portion into a small ball and coat them with the crushed corn flakes.
Gently flatten the cookies into flat discs and place them on the baking tray atleast ½ inch apart.Place a cashew half on each cookie in the middle.
Bake for 12 mins until you get a light golden crust on the top.
I must tell you that at the 8th min, the house was enveloped in a heavenly smell of vanilla along with that comforting aroma of a cookie baking.
The cookies will be a lil soft when you take them out.
They harden once they cool down.If you bake for longer, then the cookies become very hard. Mine were perfectly done and chewy.
Transfer to an air tight container.

Enjoy with a glass of cold milk or hot chocolate. 
Can there be a better meal?
Sending these cookies to I love Baking 5, Lets Cook Kids Special and Vardhini s Bake Fest 8 hosted byReshmi