Raisin Cookies (Milk-Free)
レーズンクッキー（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These simple raisin cookies come from our preschool afternoon snack menu. Instead of butter and milk they are made with vegetable oil and sweetened soy milk. The dough is stirred together in one bowl with no chilling or rolling, and the soaked raisins turn plump and juicy, adding a gentle sweetness that means only a little sugar is needed.
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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.
Ingredients
- 7.5 graisins
- 7.5 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.
- 37.5 gflour
Seasonings
- 13.5 gvegetable oil
- 8.7 gsugar
- 0.9 gbaking powder
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
Soak the raisins in lukewarm water for about 5 minutes to plump them up, then chop them roughly.
- 2
In a bowl, combine the vegetable oil, soy milk, and sugar and mix well.
- 3
Add the raisins from step 1, the flour, and the baking powder, and mix until combined.
- 4
Roll the dough into balls, flatten them slightly, and place them on a baking sheet lined with parchment paper. Bake in a toaster oven (or an oven preheated to 170°C / 340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 315 kcal | 630 kcal | 315 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 14.4 g | 28.8 g | 14.4 g |
| Carbohydrates | 43.8 g | 87.6 g | 43.8 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 36 mg | 72 mg | 36 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 145.5 mg | 291 mg | 145.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 315 kcal | 3.6 g | 14.4 g | 43.8 g | 1.4 g | 0.2 g | 36 mg | 0.5 mg | 145.5 mg |
| 1 adult serving | 630 kcal | 7.2 g | 28.8 g | 87.6 g | 2.7 g | 0.3 g | 72 mg | 0.9 mg | 291 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.
