Crunchy Cookies

Makes:  15 Cookies


6 Tbl (90g) Flora Light Margarine

1/3 Cup Sugar

1 Egg White

2 Tbl Dessicated Coconut

1/2 Cup Sultanas or Craisins (optional)

1 Cup Self-Raising Flour

2 Tbl Skim Milk

2 Cups Corn Flakes

Cooking Spray


Preheat oven to 180C fan forced.

In a large mixing bowl, cream margarine and sugar.

Add egg white and beat.

Fold in corn flakes until ingredients are combined.

Drop a dessertspoon of mixture onto a baking tray that has been coated with cooking spray or lined with baking paper.

Flatten each cookie.

Bake 20 minutes or until golden brown.

Cool on wire rack.

LunchBox Tips….

Make sure your cookies are golden before removing from the oven, otherwise the corn flakes will be chewy and you won’t end up with a crunchy cookie.

VARIATIONS:  For a plain biscuit omit sultanas/craisins.

You could replace the fruit with 1/2 Cup of Chocolate Chips.



CRUNCHY:  3.5g Total Fat, 1.0g Saturated, 0.8g Fibre, 1.7g Protein, 18.2g Carbs, 8.5g Sugar, 142mg Sodium, 463 Kilojoules (cals 110), GI Rating:  Medium

PLAIN:  3.5g Total Fat, 1.0g Saturated, 0.6g Fibre, 1.5g Protein, 14.0g Carbs, 4.4g Sugar, 140mg Sodium, 390 Kilojoules (cals 93), GI Rating:  Medium

CHOCOLATE CHIP:  5.0g Total Fat, 2.4g Saturated, 0.6g Fibre, 1.7g Protein, 16.9g Carbs, 7.0g Sugar, 141mg Sodi8um, 497 Kilojoules (cals 118), GI Rating:  Medium

I worked out the Carbs per Craisin Cookie to be 18.6g per Cookie.

Source:  Annette Sym, Symply Too Good To Be True, Book 1