Healthy Cornflake-Chocolate-Chip Cookies
Through various food blogs, I’ve known the names of the café and bakeries that are popular in different parts of the world. One of the most recognized bakeries in New York, which many bloggers write about, is Momofuku Milk Bar. Apparently it’s a store that is known for being very innovative and creative. One of their most famous cookies, are the Cornflake-marshmallow-chocolate-chip cookies; and speaking of an innovative concept, you can even find the recipe for the cookies on their website! 
Although I have never tried the original version, I imagine that the cookies are delightful. Obviously I wanted to try the original version, but after reading the ingredients list, I had a little bit of remorse. (I have to fit into my wedding dress hahaha) So I looked for a slightly healthier version, and that’s how I found Candice Kumai’s recipe. 
I was immediately convinced when I saw the change from 225 grams of butter, in the original recipe, to 45 grams of butter in Candice’s version. The reduction in sugar is also noticeable: from 400 grams to 158 grams. Obviously, the healthy version completely omits the marshmallows. I loved the taste of these cookies! Because they don’t contain as much butter, they have a softer, chewier texture, but I think the addition of the cornflakes add a delicious crunchiness. The sweetness for me was excellent, not too sweet. 
Something that caught my attention about this recipe, is the use of cornflakes. I don’t eat commercial cereals because I think, even the organic or whole types, they are filled with sugars, preservatives and unnecessary ingredients. Having in my head the idea for this recipe, when I went to the supermarket I took a box of cornflakes and read the ingredient list. It was a nice surprise to find out that cornflakes only contain 5 ingredients, all of them pronounceable, plus vitamins and minerals. No high fructose corn syrup. Apparently they are the healthiest commercial cereals. 
Instead of adding the cornflakes alone, I decided to create my own cornflake crunch. I toasted the cereal with ground cinnamon and chopped pecans. The smell in the kitchen while my cornflake crunch was in the oven, was absolutely delicious!!! In fact everyone in my house went down to see what I was preparing. I think I just invented a new way to eat the spare cornflakes I have, I’ll toast it and serve it with almond milk. 
These cookies disappeared in just two days! So I’m sure everyone loved them. Very few of those who try them, knew they were healthy cookies and they ate them without asking. Just like the spinach brownies. And because no one in my house has tried the original cookies, they don’t have a comparison.
- 3 cups cornflakes
- ¾ cup chopped pecans
- ½ teaspoon ground cinnamon
- 126 grams (4.44 oz) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 45 grams (1.58 oz) unsalted butter, at room temperature
- ½ cup mashed banana (about one whole banana)
- 158 grams (5.57 oz) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup semisweet chocolate chips
- 1 portion Cornflake Crush Mix
- Preheat oven to 180°C (350°F). In a medium sized bowl, toss the cornflakes, pecans and ground cinnamon. Line a baking sheets with parchment paper and add the cornflake mixture. Toast for 10 minutes, shaking the baking sheet from time to time. Let them cool. Slightly crush them with your hands. Don’t turn off the oven.
- Line two baking sheets with foil and spray them with cooking spray.
- In a medium sized bowl, sift together the all-purpose flour, baking soda, baking powder, sea salt, and cinnamon.
- Using a handheld electric mixer, whisk together the butter, mashed banana, brown sugar, and vanilla until creamy and fluffy. Add the 2 eggs and whisk well to combine.
- Slowly, add the dry ingredients into the wet ingredients. Whisk to incorporate. Fold the chocolate chips and the Cornflake Crush Mix.
- Scoop one tablespoon of dough onto the prepared baking sheets, leaving 5 cm (2 in) between them. Bake for 12-15 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Enjoy!
What a great idea Azu..the cookies look lovely! and woahh I just checked out that link..16 tablespoon of butter?!! no wonder all these cookies from famous bakeries taste so good! lol..I was in New York last week, should have checked this one out! next time maybe..