This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is one that comes together really easily and has a myriad of possibilities when it comes to “add ins”. These are a baked version of no-bake cornflake treats (I’ve made the “Desert Rose” cookies from Baking Chez Moi which fall into that category), using an egg and agave syrup to bind the mixture together. I didn’t have any agave syrup on hand so I used brown rice syrup which, although is still contains a whackload of sugar, is not too sweet itself. I added cranberries, sweetened shredded coconut, sunflower seeds and milk chocolate to mine and baked for the suggested amount of time (30 minutes).
Letting them cool on the tray, they hardened considerably more than I would have liked (the brown rice syrup contributed to this for sure) so mine were more crunchy than chewy which I would have preferred. I also think next time I might just use honey (and, um, maybe butter) and unsweetened coconut to improve the taste. These were fine but Mr Neil said they tasted “too healthy”. I took them to the staff room and they were polished off in a flash. And noone complained they “tasted too healthy” 😉 Loved the idea of these, will make again in different flavour combinations for sure.
Get the recipe for Dorie’s Chocolate Cornflake Haystacks on p 174 of Dorie’s Cookies.
Want more cookie recipes? Order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.