Yes you have read this recipe correctly. Cookies that contain sweetcorn! And yet they work and they taste really nice, so much so that Jenson LOVED them and did not believe me, when I told him he was eating that yellow vegetable that he does not like on his plate usually inside something so ‘yummy mummy’!
That is the thing though, we do not think anything now of eating cakes which include vegetables:carrot cake, beetroot and chocolate cake and sweet potato brownies, to name a few, are all delicious and are not considered odd to eat at all. Although I am happy to add vegetables to my bakes, I am still undecided on adding bacon to desserts. Making bacon brownies is on my to-do list because apparently they taste really good, but I am not sure . I know that bacon and maple syrup work, but for me bacon and ketchup taste just fine inside a sandwich!!! So I think that for now, I will stick with the veggie filled cakes and bakes, like sweetcorn cookies.
So these cookies were a bit of a gamble really, because I had no idea if they would taste nice or if my fussy eaters would like them. But as I am trying to make healthier treats for them for after school, and for their lunch boxes, I thought that these cookies would be great, as long as they enjoyed them of course!
They contain coconut oil too which adds great flavour, without the texture of actual dessicated coconut.
Although these cookies are not sugar free, something which I am trying to do with my baking for the boys wherever possible, they are reduced sugar cookies, as I have used Clarks Carob Fruit Syrup in place of refined sugar, which, combined with the natural sweetness of sweetcorn, makes these cookies plenty sweet enough.
I also added some oats and some cocoa powder to the recipe. I figured that if any yellow kernels were visible in the cookie, the chocolate colour would disguise them!
They look like regular chocolate cookie dough don’t they?
So if you are intrigued about these cookies and want to give them a try, here is how you make them
- 250g self raising flour
- 65g oats
- 50g cocoa powder
- 100g coconut oil
- 125g unsalted butter
- 150ml Carob Fruit Syrup
- 1 egg
- 1 x 165g tin of sweetcorn
- pre heat the oven to 180oC / 160oC (fan)
- line 2 baking trays with greaseproof paper
- cream the butter, coconut oil and carob syrup together for a few minutes to combine them
- meanwhile place the sweetcorn in a blender to make a puree
- add a spoonful of flour, the egg and the sweetcorn puree and beat well
- fold in the remaining flour with the oats and cocoa powder
- place spoonfuls of the mixture onto the baking trays, leaving a gap in between
- bake in the oven for about 15 minutes until the edges just start to brown
- carefully transfer to a wire rack
- keep in an airtight tin or tupperware box
So there you have it, cookies and sweetcorn work and my two liked the taste of them and I managed to get them to eat sweetcorn yaaaaaay 🙂 These are quite a soft cookie – more like a flat cake actually, but tasted great and even my friend and her children could not believe they were eating sweetcorn cookies!
This recipe is inspired and adapted from one called Sweetcorn, Coconut & Lime Cookies taken from Baking With Vegetables by Parragon Books.
I was set some gorgeous measuring cups from OXO Good Grips. Not only do they look great, it is easy to see at a glance which cup holds which quantity, and they can be stacked by an interlocking snap system which is great for storage. Plus they are dishwasher safe 🙂
I was sent the cookbook as I am a part of the Parragon Book Buddy programme.
I was sent the measuring cups and Carob Fruit Syrup for the purpose of a review.