Auntie Crae's Plantation Chews
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Auntie Crae's Plantation Chews. Soft, chewy, crispy, nutty, caramel-y delicious! These flourless cookies are also easy to make gluten free!
These Plantation Chews look quite innocent, don't they? They look very plain and uninteresting just sitting there on the plate. Trust me, they are anything but plain and uninteresting; they are, in a word, amazing.
This is probably my favourite cookie of all time. I have loved them ever since that first crispy, chewy, caramel-y bite decades ago at Auntie Crae's Bakery in Churchill Square.
The owner, Janet Kelly, later moved the store to Water Street here in St. John's. Sadly for so many folks, she closed the business upon her retirement in 2010.
Finding the Plantation Chews recipe.
Fast forward to last week when a reader emailed me asking if I had a copy of the recipe for Plantation Chews. She had heard it was being given out freely in the final days of the bakery's operation.
I got excited at the prospect of being able to make batches of my favourite cookie at home. When I immediately posed the question on our Facebook page, within minutes the recipe was in my inbox!
Spouse whipped up this batch a couple of days later and they were perfect! They were exactly as I remember them as created by the very capable bakers at Auntie Crae's.
I think I ate 6 in the first hour! I don't ever remember being so happy to receive any recipe. You just have to try these.
Some possible ingredient substitutions for Plantation Chews.
The recipe below is exactly as I received it but I have successfully used butter instead of margarine, which I never use in baking. I often use pecans instead of walnuts too.
I've also made a gluten free version simply by substituting gluten-free corn flakes.
Since there's no flour in the recipe anyway, this is a very easy way to make cookies that simply EVERYONE will love!
2019 Plantation Chews Update.
In corresponding with Janet, she kindly let me add this recipe to my new Rock Recipes Cookies Cookbook. She also confirmed that she now uses butter at home when baking these.
Changes in the rules regarding margarine formulation, leave these a bit risky to try with margarine nowadays, she advises.
Having used butter successfully myself on many occasions, that is what I now recommend as well.
The recipe has been changed to reflect the update.
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Auntie Crae’s Plantation Chews
These flourless cookies look quite innocent but they are anything but! Crunchy and chewy at the same time with an irresistible caramel flavour. It is impossible to eat just one.
Ingredients
- ½ cup butter
- 2 ¼ cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 cups cornflakes, NOT crushed (Use only GLUTEN FREE cornflakes for the gluten free version of this recipe.)
- 1 ¼ cups sweetened flaked coconut
- 1 ½ cups walnut crumbs
Instructions
- Cream butter and sugar until very fluffy.
- Add eggs and vanilla and mix until incorporated.
- Add dry ingredients and beat on high speed in mixer for 12 - 14 minutes. Scrape bowl often.
- Scoop out cookies (a little smaller than a ping pong ball) and place on cookie sheet that is either Teflon coated or lined with parchment paper. Parchment (silicone) paper is your best choice. Do not grease pan.
- Flatten cookies with finger tips that are slightly moistened. The moisture will prevent your fingers from sticking to dough as you flatten the cookie dough.
- Bake at about 350 F for 6 minutes. Rotate pan (front to back) to distribute heat and then bake a further 6 minutes. Remove from oven and leave on pan until stiff enough to handle. They will be very soft when they first come out of the oven.
- You may need to alter the baking time and temperature of your oven if you do not get a satisfactory result. No two ovens bake the same, even if you have clones.
Notes
A gluten free version is possible if you use gluten free corn flakes.
Finely ground pecans instead of walnuts are also excellent in this recipe.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
cookieAmount Per Serving Calories 126Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 64mgCarbohydrates 17gFiber 1gSugar 13gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Thank you for posting this recipe! They were always my favourite cookie from Auntie Crae's, although DH preferred the snowballs. Now if you get that recipe, my hubbie would be in cookie heaven!
I always liked my Grandmothers snowballs better, Barbara. Find the recipe here:
http://www.rockrecipes.blogspot.ca/2007/11/perfect-snowball.html
What is Walnut crumbs?
Just ground walnuts.
Awww too bad I don't like coconut
It says to beat on high speed for 12-14 min. Is that a typo?
Nope. Not a typo.
I wondered the same thing! They are in the mixing bowl now.
I'm intrigued by this; but we x get sweetened flaked coconut here. Omit, sub with something else or can we use desiccated coconut?
I'd try plain shredded coconut.
Barry, can these be made with butter, as well as margarine?
yes
Where do you get the sweetened coconut flakes? I have only seen shredded coconut. I appreciate your time! Thank you!
Best Wishes,
~ Candy
I'd try the shredded coconut.
Thanks for sharing this, Barry. You are absolutely right about how deceptively plain they look - my fav Auntie Crae cookie. I've only had the commercial recipe (they kindly gave it to me when I asked for the recipe many years ago), where all the ingredients are by weight and makes a zillion cookies. Thanks for this more manageable version 🙂
Hi Paradise reader,
If you don't mind me asking, would you be willing to share the recipe in weight?
You can convert any recipe easily with an online conversion.
I'm surprised... No flour? Wow
I had never had these cookies before, until I tried this recipe. It has been a hit with our family and friends. I love these cookies, thanks for posting the recipe
can i use powdered almonds/almond meal instead of walnut crumbs?
How many cookies does this recipe make? Do you think I could freeze the dough balls to bake in future(only two of us here)? Also, I saw walnut crumbs at bulk store and they are not the same as ground - they are finely chopped. Thanks.
This makes quite a large batch. About 4 dozen I think. I've never frozen the dough so I can't answer that question.
Barry, Barry, Barry......just made these awesome cookies. I must say, I was skeptical about the and margarine becoming "fluffy" simply because of the racial. I decided to behave and follow directions. Well "THAT" paid off. Then I was skeptical about the beating time....again I was pleasantly surprised, but the pay off was the delicious cookie (the batter was insane too 🙂
Just one question. Mine is a little flat and still quite soft even after they cooled. Should they be like that? I'm not complaining, just wanna make sure I do this recipe justice. Thank you so much for this recipe.