Crackerjack Cookies
Crackerjack Cookies bring back lots of good memories.
Servings 65 cookies
Calories 72kcal
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 ¼ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup peanuts chopped coarsely
- 2 ½ 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.
Nutrition
Serving: 72calories each | Calories: 72kcal | Carbohydrates: 9g | Fat: 3g | Sodium: 52mg | Potassium: 33mg | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 0.8mg | Calcium: 6mg | Iron: 0.6mg