Crackerjack Cookies bring back lots of good memories. The peanuts and molasses-coated popcorn gets mixed into special cookie dough and bakes up into perfect cookies.
Do you know that crackerjack is an old fashioned word that meant ‘super’ and ‘great’? That’s how the name Cracker Jack came about for the famous popcorn and peanut snack. It was coined all the way back in 1896 and that delicious little snack is still around today. And do you know there are still prizes in the boxes and bags?
Well that’s what Crackerjack Cookies are all about. An super and great cookie that takes advantage of the peanuts and molasses-coated popcorn to enhance an already promising cookie.
Since they are so easy to make and liked by everyone it is a perfect recipe to use for school bakes, church bazaars and baseball parties. I mean the song ‘Take me out to the ballgame’ even sings out ‘Give me some peanuts and crackerjacks’. It might as well be Crackerjack Cookies.
When I was mixing up the recipe for Dairy-Free Oatmeal Cranberry Cookies I was also daydreaming about how I use to go to ballgames and what fun they were.
And you know how the brain works. You’re thinking about one thing and then another and then another and then that short little daydream brings you to a new idea. So – a new cookie recipe is born and here it is!
I can guarantee that you and your ‘crackerjack little ones’ will all love them.
Crackerjack Cookies
Crackerjack Cookies bring back lots of good memories.
Ingredients
- 2 tablespoons flaxseed meal this will be mixed with 6 tablespoons water and used as two eggs
- 1 cup dairy free butter softened
- 1 cup sugar organic will be vegan
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup peanuts chopped coarsely
- 2 1/2 cups Cracker Jacks chop the popcorn in half or so
- 3 cups rice krispies use a vegan type usually spelled rice crispies
Instructions
- Use a silpat type of pad if you can. If not grease a cookie baking sheet.
Mix the 2 tablespoons of flax seed meal with 6 tablespoons water, set aside.
- In a large bowl cream the butter and sugars.
- Add the flax 'egg' mixture and the vanilla extract. Stir well.
- Stir in the flour, baking soda and baking powder.
Mix in peanuts, Cracker Jack and rice crispies.
- Roll into about 60 to 70 balls.
- Place on the silpat that has been placed on the cookie sheet (or on the greased cookie sheet).
Bake at 350• for 10 about 8-10 minutes. Do not overcook.
They need to be taken out before they spread much. They will still taste good but they will turn into a thinner cookie that is crispier like a 'lacy cookie'.
- Remove to a wire rack to cool.
Recipe Notes
You may freeze the cookies in a freezer bag. They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.
Ginny McMeans says
I would guess you could put 9 to 12 cookies on a half sheet Bett. No sure if you can put two sheets in your oven at a time. If so then 3 batches.
Bett says
Looks like a good thing to bring to my art class. Two questions tho –
First, how many batches in the oven is this? I only have half pans, no real baking sheets – so not sure how to go about this.
Second, can you estimate how much all this costs?
Thanks!!
Ginny McMeans says
Thanks Nicole! Your’s sound good too!
Nicole Dawson says
I have a Theatre Cookie recipe I make with the addition of popcorn but I love how you added rice krispies too! YUM
Ginny McMeans says
They really are fun and delicious and thanks so much! A good conversation piece too 🙂
The Vegan 8 says
Oh wow, these look so rich and delicious! What a great idea to add the cracker jack inside the cookies. I used to love eating that stuff! These would be so great for a party, too!
Ginny McMeans says
Isn’t it fun! A great excuse to bring the past back into the present. Thanks Alisa!
Alisa Fleming says
These are so much fun Ginny! I think many people don’t realize that Cracker Jack’s are one of those accidentally vegan treats 🙂
Ginny McMeans says
Thanks Kristina! It is fun just to open up the box 🙂
Ginny McMeans says
Oh, so sweet Linda! Yes, have a cookie in your dod’s memory for me too.
Kristina says
OH WOW, these sound so tasty good, and are so fun! great idea!
Linda from Veganosity says
Awe, this recipe reminds me of my sweet dad. He used to love Cracker Jack, and he always let me have his prize. These sound amazing, Ginny. I have to make some in memory of my dad.
Ginny McMeans says
Thanks Sophia. They’re so fun!
Sophia | Veggies Don't Bite says
I love cracker jacks! What a great way to use it! YUM!
Ginny McMeans says
Thanks Jenn and you will love them! 🙂
Jenn says
What a GREAT idea to put popcorn in cookies! I bet it gives such a great crunch. I’ve gotta try this!
Ginny McMeans says
You are the best Trinity! They really are a fun cookie and I also love flax ‘eggs’. Thanks for your insight too.
Trinity Bourne says
Wow look at those! Really excited to see you using flax in these (good ol’ flax ‘eggs’) yay. I did quite a bit of research into baking with flax a while back and was happy to find that it still retains all it’s nutritional goodness on baking. So it’s a double winner.
These sound so good Ginny!
Ginny McMeans says
I was so happy when I found that out 🙂
Dianne says
I love Cracker Jacks! These cookies bring back such memories!
Becky says
Oh my gosh! I missed crackerjacks and had no idea they were vegan. I’ve got to make these cookies!