Cornflake Cookies (Milk-Free)
コーンフレーククッキー（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These crunchy little cookies are a preschool snack-time favorite. Instead of butter and milk, the dough is made with vegetable oil and soy milk, so they are made without dairy. Crushing the cornflakes roughly as you mix gives each cookie a light, crackly texture, and the soaked raisins add gentle sweetness without much added sugar. No mixer, no chilling and no rolling out - just stir, spoon and bake.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 8.4 gvegetable oil
- 10.8 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 6 gsugar
Ingredients
- 27 gflour
- 13.5 gcornflakes
- 6 graisins
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
In a bowl, combine the vegetable oil, soy milk and sugar and mix well.
- 2
Soak the raisins in lukewarm water to plump them, chop them roughly and stir them into the mixture from step 1.
- 3
Add the flour and cornflakes and mix by hand, roughly crushing the cornflakes as you go.
- 4
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper and press each one down lightly.
- 5
Bake in an oven preheated to 170°C (340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 270 kcal | 540 kcal | 270 kcal |
| Protein | 3.8 g | 7.5 g | 3.8 g |
| Fat | 9.6 g | 19.2 g | 9.6 g |
| Carbohydrates | 42.9 g | 85.8 g | 42.9 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 106.5 mg | 213 mg | 106.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 270 kcal | 3.8 g | 9.6 g | 42.9 g | 1.5 g | 0.3 g | 13.5 mg | 0.6 mg | 106.5 mg |
| 1 adult serving | 540 kcal | 7.5 g | 19.2 g | 85.8 g | 3 g | 0.6 g | 27 mg | 1.2 mg | 213 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
