Gluten-free Cherry Chocolate Caramel Cornflake Cookies
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mixed Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3oz butter
- 1 cup brown sugar
- 4-1/2 cups gluten-free cornflakes
- 1 cup mixed nuts (or your choice), roughly chopped
- 1 large egg, lightly beaten
- 1 cup dessicated coconut
- 3oz glace cherries, halved
- 3oz chocolate bits - gluten-free
- =
Directions
Preheat oven to 350 degrees.
Melt the butter in microwave or on stove.
Off the heat, add the sugar and mix thoroughly.
Add egg, nuts, coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they are partly crushed.
Place heaped teaspoonfuls on a non-stick oven tray. The mixture won't stick together properly, but don't panic - just push it together with your fingers. The ingredients will stick together as they cook.
Bake at 350 degrees for about 14 minutes.
For the best flavor, remove them from the oven just as any thin, spread out bits start to go dark brown.