I think we all start to settle for safe foods and limit our exploration of delicious food. I was inspired by, or just really wanted to eat Milk Bars cookie that contains corn flakes. Both of which are factual statements. For those of you that don’t know what Milk Bar is. Milk Bar is a dessert bar in New York owned by Chef Christina Tosi. I was intrigued and desperately wanted to try this cookie. However, that is an impossible dream, and I can’t eat the cookie the way it was initially created. So I was inspired to make one I, and my daughter could eat.
I am sharing this recipe today, and you can also watch the video for this recipe on my Allergy Dragon YouTube Channel. This recipe is Gluten-free and 8 Major Allergy Free and can be altered to fit most peoples allergies. I am joined by one of my Great Nephews in the kitchen. I can’t express how important it is to get kids in the kitchen at an early age, regardless of if they have food allergies, or not. We all need to understand where our food comes from and the skills it takes to create something delicious.
You Will Need!
2 cups of a gluten-free all-purpose blend ( I am using Namaste)
3 ½ cups of a safe, dry cereal (I am using Corn Chex)
1 Cup of Rice Milk ( can sub any Milk that you can use)
½ cup of Veg Butter ( Can sub palm shorting, butter, or coconut oil)
½ cup Honey ( can sub agave syrup or brown rice syrup)
½ cup of Sugar
1 teaspoon of vanilla Extract
¼ teaspoon of salt
2 sheet pans, and parchment paper
Let’s get started! You will need to put your cereal in a bowl and add the milk to allow the cereal to be steeped. This will change the flavor of the milk and soften the cereal. Do not skip this step as it will alter the flavor and texture of the cookie.
Next set the oven at 350 degrees F. Soften your fat to a partial liquid state, and I do this by popping it in the microwave for 30 seconds. *If you use real butter do not do this, grate the butter, or allow to soften completely. Then cream together in a large mixing bowl the softened “butter,” honey, salt, vanilla, and sugar till a cream-like consistency achieved, or it looks like apple sauce as described by my 8-year-old Nephew.
Then add the steeped cereal and the milk to the cream mixture. *Ensure the cereal has been steeped for at least 5 to 10 minutes before adding to the cream mixture. Mix the cereal, milk, and the cream mixture slightly. Next, add in the GF flour to the rest of the mixture. I incorporate this by folding the mixture by hand to not destroy the bits of cereal. You may use a mixer it will change the texture of the cereal, but you may prefer it that way.
Next, take your sheet pans lined with parchment paper, and using a small cookie scoop, or teaspoons scoop a ball into your hand. Roll slightly, place on the pan, and gently push down to flatten the cookie slightly. Then you will bake them for 18 to 22 minutes depending on the size of your cookies. This recipe makes approx 2 dozen cookies. These cookies can be held in a container for around 3 days if they last that long. Just so you know I like eating these cookies the best the next day, and not fresh out of the oven.
Feel free to share this recipe, Check out Allergy Dragon on YouTube, and we hope this recipe helps tame your Allergy Dragon.
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