Yesterday as I was cleaning the kitchen I lifted a 50 lb bag of flour without bending my knees. There is such a huge bag of flour in the kitchen because it’s fall which allows for cooking and baking without roasting like root vegetables. My back decided to repay my bad decision-making skills with a humdinger of a lower back ache. So listen when you are told repeatedly by people to always bend your knees whilst lifting heavy objects, for God’s sake listen.
With that said, enjoy this recipe for cookies made with chocolate chips and cornflakes. As you can imagine, substitutions abound. Go crazy.
Ingredients
- 1 cup vegan butter or margarine
- 1/2 cup evaporated cane sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1 Tbsp ground flaxseed + 3 Tbsp water
- 2 cups flour
- 3/4 crumbled corn flakes
- 12 oz or 1 pkg semi-sweet chocolate chips
Directions
- Preheat oven to 375°F
- Whisk ground flaxseed with water until gelatinous; set aside.
- Cream together butter and sugar; add ground flax seed mixture and vanilla.
- Whisk together flour and salt; slowly add to wet ingredients.
- Stir in cereal and chocolate chips.
- Drop by teaspoon on an ungreased cookie sheet.
- Bake 10-15 minutes until light brown.
Tips
- If you don’t have ground flaxseed, blend or process 1 Tbsp whole flaxseeds until ground. Add 4 Tbsp water and mix well.
- If you don’t have vegan butter, try shortening. What the hell, it’s all vegetable-based fats and it’s not as if you’re striving for health with this recipe.
- You can try melting the chocolate before you add it to the mixture, but I enjoy gooey chunks of chocolate in my cookies.
- You can also use peanut butter chips in place of chocolate. Or peanut butter and chocolate chip cookies. The sky’s the limit with this recipe.
If I’m not caught standing on my feet in the kitchen – until my back is all right again – I’ll be baking a batch of these cookies real soon.