TUESDAY DAIRY FREE LUNCHBOX COOKIES

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Ingredients
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup dairy-free buttery spread (Earth Balance sticks work well)
  • 1 egg (see post above for egg-free options)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat or white whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch salt
  • 1½ cups corn flakes
  • ⅔ cup roughly chopped pecans (or more cornflakes for nut-free)


Instructions
  1. Preheat your oven to 350ºF.
  2. In a large mixing bowl, beat the sugars and buttery spread with a hand mixer until creamy.
  3. Add the egg and vanilla and beat until combined.
  4. Add the flour, oats, baking soda, baking powder, and salt and beat or stir until just combined.
  5. Add the corn flakes and nuts (if using) and stir until combined.
  6. Shape the dough into 1-inch balls and place on a greased cookie sheet about 2 inches apart.
  7. Bake for 10 to 12 minutes or until light golden brown.
  8. Let the cookies cool on the baking sheet for 2 to 3 minutes, then remove them to a cooling rack.
  9. Store leftover cookies in an airtight container.

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