So a lot of you already know I visited Sonal from Simply Vegetarian earlier this week. We spent an entire afternoon together and she sure fed me well. 🙂 We ate, chatted, ate some more and soaked some sun since it was a beautiful windy day. I’m so glad we met – a day very well spent! To get a sneak peak of some of the wonderful food I had there you’ll have to click here and here.
It’s so great to be meeting someone whose blog, recipes and writing you admire. Sonal is as warm and welcoming as her blog is- it was like spending an afternoon with an old friend! What was even cool-er was that I was eating straight from Simply Vegetarian’s kitchen!
Since I knew she was going to be cooking up a lavish spread I had to take something special for her too! I took our favorite Rhubarb Crisp and these Cocoa Brown Sugar Cookies. Initially, we called them Brown Sugar Cornflake Cookies but then we realized we already have a version of this. These Cocoa Brown Sugar Cookies are actually a combination of two of the recipes that we have already put up on the blog. You’ll find those recipes here and here.
We did make a few tweaks here and there (read: added a tablespoon of cocoa) and got these delicious-ly light and crunchy cookies! We probably weren’t going to put this recipe up thinking these were ordinary cookies but when Sonal said they were such a hit, it had to make it here (I actually made another batch to take pictures and put them up here :))! The hint of cocoa powder gives the cookies a subtle hidden flavor that’ll keep you wanting more. So this is what we are bringing to this week’s Fiesta Friday.
Here is how we made them:
- ¼ cup coconut oil (for substitute see notes below)
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 flax egg which is 1 tablespoon flaxseed powder mixed with 3 tablespoons water (see notes below)
- ¾ cup oatmeal flour
- 1 tablespoon cocoa powder
- ¼ teaspoon baking soda
- 1 cup cornflakes, crushed
- ½ cup walnuts, chopped
- Preheat your oven to 350 F.
- In a small bowl mix oatmeal flour, cocoa powder, salt and baking soda and set aside.
- In a large mixing bowl, mix the coconut oil and the brown sugar together for about 2-3 minutes until they are well incorporated.
- Then, add in the vanilla extract and flax egg and mix for about a minute or so.
- Next, add in the dry ingredients that you have set aside in step 2. Mix this only until incorporated fully.
- Then add in the crushed cornflakes and walnuts and mix.
- Using an ice-cream scoop or a normal spoon drop 1 inch mounds of dough onto a sheet pan lined with parchment paper and slightly flatten them from the top. Bake for 14-16 minutes.
- Transfer the cookies to a baking rack and cool completely.
1. Coconut Oil: You may choose to use regular unsalted butter in place of the coconut oil in this recipe. If you do so, you should use ½ cup butter.
2. Flax Egg: Mix one tablespoon flaxseed powder with 3 tablespoons of water and let it to stand for 5 minutes. You can use a regular egg if you want to in place of the flax egg.
3. Oatmeal Flour: If you don’t have oatmeal flour, you can use regular all-purpose flour.
leaning tower of…cookies