Cornflake Cookies
コーンフレーククッキー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These cornflake cookies are a preschool afternoon snack that comes together in one bowl with no butter and no eggs. Vegetable oil and milk hold the dough together, while roughly crushed cornflakes give a light, crunchy bite and plump soaked raisins add a gentle sweetness that children love. Crushing the flakes with your hands is a step kids can help with, and the small spoon-dropped shapes are just right for little fingers.
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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
- 6 gsugar
Ingredients
- 10.8 gmilk
- 27 gflour
- 13.5 gcornflakes
- 6 graisins
Directions
- 1
In a bowl, combine the vegetable oil, milk, and sugar and mix well.
- 2
Soak the raisins in lukewarm water to plump them, chop roughly, and stir into the mixture from step 1.
- 3
Add the flour and cornflakes, and mix with your hands, roughly crushing the cornflakes as you go.
- 4
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them apart, 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 | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 22.5 mg | 45 mg | 22.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 105 mg | 210 mg | 105 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 270 kcal | 3.8 g | 9.6 g | 42.9 g | 1.4 g | 0.3 g | 22.5 mg | 0.5 mg | 105 mg |
| 1 adult serving | 540 kcal | 7.5 g | 19.2 g | 85.8 g | 2.7 g | 0.6 g | 45 mg | 0.9 mg | 210 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.
