1/ Place the sugar and agave nectar in a small saucepan and bring to the boil stirring
2/ Remove from heat and immediately stir in the peanut butter and the Tablespoon of butter
3/ Place the cornflakes into a large bowl before pouring in the mixture
4/ Give it a REALLY good stir through
5/ Onto a lined tray place balls of mixture (about 1/2 a desert spoon full) and flatten into cookies. This mix makes 20 small cookies or 10 big ones
6/ They now just need to be left to harden (you can eat them now but they aren’t really crunchy until they’ve completely cooled). Eat them as is if you like but I love them with a sprinkling of cinnamon and/or a sprinkling of sea salt. The sweet and salty is delicious!
A drizzle of chocolate followed by the sea salt is heavenly too!
I popped some crunchy peanuts on top of mine this time around. Maybe avoid the extra nuts if feeding to under 5’s if you’re concerned about choking.
* Recipe originally from here