I think I've done it. I think I've come up with the perfect chewy cookie recipe. What's more, this recipe is so easy to make. And, what's even better is that this recipe is totally adaptable for various dietary needs.
Need to make them gluten-free or wheat-free? Make sure to get yourself some gluten-free / wheat-free cornflakes. Need to make them dairy-free, egg-free or vegan? These cookies already have no butter in, so all you'll need to do is swap the one egg for another banana instead, and swap the honey nut cornflakes for plain, vegan-friendly ones. They make come out a little different texture-wise, but they should still taste delicious!
The only thing I can't do is make this recipe nut-free, with peanut butter being a key ingredient! However, if you can't eat peanuts but can eat other nuts, there are plenty of other nut butters in the supermarket for you to choose from. Try almond, hazelnut or pecan butter. Again, the cookies are likely to come out a little bit different texture-wise or visually, but they will taste delicious.
Utensils: large mixing bowl, stand mixer with whisk and paddle attachments (optional), electric hand mixer (optional) or handheld whisk and wooden spoon, food processor (optional) or plastic food bag and rolling pin, large baking sheet, non-stick baking paper, ice cream scoop.
Top Tip: In need of a quick Christmas present? Stack these cookies up high and wrap in a little cellophane. Finish with a bow and a gift tag!
Salted Peanut Butter, Banana & Cornflake Cookies
1 large egg, at room temperature (if you're making these cookies vegan, use 1 large banana in place of the egg, so you'll use 2 large bananas in total)
1 large banana, mashed
250g soft light brown sugar
1 teaspoon good quality vanilla bean extract
185g honey nut cornflakes, whizzed into crumbs (if you're making these cookies vegan, use plain vegan-friendly cornflakes instead)
300g smooth peanut butter (no added sugar)
Flaked sea salt, for garnish
Makes: 12-14 cookies, dependent on size
1. In a large mixing bowl, whisk together the egg and mashed banana for 1-2 minutes until well incorporated. Add the sugar and vanilla extract and whisk for another 1-2 minutes until combined.
2. Use a food processor to whizz the cornflakes into crumbs. If you don't have a food processor, put the cornflakes into a plastic food bag and give them a good bash with a rolling pin until they resemble crumbs. Switch to a paddle attachment or wooden spoon and mix the cornflakes crumbs into the egg and banana mixture.
3. Mix in the peanut butter until no streaks are visible. Cover the bowl with cling film and place in the fridge to chill for an hour. About 20 minutes before the hour is up, pre-heat the oven to 180°C (160°C fan). Use an ice cream scoop (or spoons if you don't have a scoop) to form the dough into roughly 2 inch balls. Place the cookies onto a large baking sheet lined with non-stick baking paper about 2 inches apart from each other.
4. Sprinkle each cookie with a little flaked sea salt. Bake in the preheated oven for about 20 minutes until the cookies are golden brown around the edges. Transfer to a wire rack to cool completely before serving.
5. Don't eat them all at once. Or at least try not to.
Storage: Store any leftover cookies in an airtight container in a cool, dark place. Best eaten within 4 days of baking but they do keep really well for up to 7 days.