Ingredients
Scale
- 1/2 c. Erewhon Corn Flakes flour* (see instructions)
- 1/2 c. Cara’s GF All-Purpose flour blend
- 1/4 c. brown sugar
- 2 Tbsp. flaxseed meal
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 1/2 Tbsp. solid coconut oil (use refined for no coconut flavor), or shortening
- 3 Tbsp. nondairy milk
- 1 Tbsp. molasses
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- To make the corn flake flour, grind the corn flakes in a food processor until it’s a fine flour. You will need to sift it to make sure all the large pieces are kept out.
- Combine all the dry ingredients (flours, sugar, flaxseed meal, baking soda, cinnamon and salt) together in a medium bowl.
- With a fork, add the solid coconut oil into the flour until evenly clumpy.
- Place the remainder of the ingredients into the flour mix. If the mix feels too dry still, add another 1/2 Tbsp. milk. Make into a dough ball.
- Divide into two balls. Roll out one ball between two pieces of parchment paper until 1/4-1/8″ thick and in closely shaped like a rectangle.
- Using a pizza or pie cutter, cut to form desired shapes. Take a fork and gently poke holes into dough. Sprinkle with sugar, if desired.
- Transfer the parchment paper onto a cookie sheet and bake for 15-18 minutes, or until lightly browned along the edges. Allow to cool completely to fully firm up.
