Intensely Addictive Cornflake Cookies with Chocolate Chips
[Vegan]
Author Bio
Reduce IBS symptoms with a 4-week meal plan and simple, delicious recipes!
The Low-FODMAP IBS...
Reduce IBS symptoms with a 4-week meal plan and simple, delicious recipes!
The Low-FODMAP IBS Solution Plan and Cookbook is your guide to successfully navigating the low-FODMAP diet and reducing IBS symptoms, including a 4-week meal plan and more than 100 low-FODMAP, gluten-free recipes that can be easily prepared in less than 30 minutes.
If you are one of the 45 million Americans suffering from Irritable Bowel Syndrome (IBS), eating food may be the start of a vicious cycle. The Low-FODMAP IBS Solution Plan and Cookbook will provide everything you need to stop this cycle and heal your gut, using the medically proven low-FODMAP diet.
Reduce symptoms of IBS and other digestive conditions with an easy-to-understand introduction to the low-FODMAP diet, a 4-week meal plan to guide you through the first phases, and more than 100 delicious low-FODMAP, gluten-free recipes that can be easily prepared in less than 30 minutes. You will receive sound, results-based advice from internationally recognized physician, surgeon and researcher Dr. Rachel Pauls, who uses the low-FODMAP diet to successfully treat her own IBS symptoms.
Inside, you'll find guidance and straightforward low-FODMAP recipes that put you back in control, plus numerous vegan and vegetarian options. Read more about Rachel Pauls, M.D.
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Intensely Addictive Cornflake Cookies with Chocolate Chips [Vegan]
These chewy cornflake cookies are absolutely delicious and incredibly addictive. If you make these, they'll disappear in minutes. FODMAP fact: While high-fructose corn syrup is high-FODMAP, regular corn syrup is safe for the low-FODMAP diet.
Ingredients You Need for Intensely Addictive Cornflake Cookies with Chocolate Chips [Vegan]
How to Prepare Intensely Addictive Cornflake Cookies with Chocolate Chips [Vegan]
- Line a baking sheet with parchment or wax paper and set aside.
- In a large pot, combine the sugar, corn syrup, and almond butter.
- Cook over medium-low heat, stirring constantly, until just beginning to boil, making sure the sugar doesn’t burn. As soon as the mixture begins to boil, remove from the heat and stir in the vanilla extract, salt (if using unsalted almond butter), and cornflakes.
- Stir by hand with a large spoon until the cornflakes are evenly coated in the almond butter mixture. Add the chocolate chips and stir (they will melt).
- Use a small ice cream scoop to drop cookies onto the prepared baking sheet before the mixture starts to harden. Let cool at room temperature or in the refrigerator before eating. Store in a sealed container at room temperature.
Some peanut butter in this would be good!