Most kids love a classic cornflake cookie! I've taken this classic recipe and given it a boost in nutrition. When I'm baking for the lunch boxes I like my recipes to have a wholemeal or wholegrain base (for fibre, extra vitamins and longer lasting energy) and include fruit/veggies and or nuts and seeds.
With most schools being nut free, I frequently add seeds to my baking as they provide a fairly equivalent source of nutrients such as good fats, fibre, protein, phosphorus, magnesium and in the case of chia seeds, calcium. Chia seeds are also unique in that they are a good source of plant based Omega 3 ALA (alph-linoleic acid) which our body can't make and must source from our diets.
Whilst cornflakes are not something you'll find in my house for a breakfast option (not enough fibre) I do like using them in baking. The major brands are fortified with iron, zinc and B vitamins, which can be particularly helpful if your child is fussy and not great at including other sources of iron in their diet like red meat, or legumes.
250g butter, softened
1 cup castor sugar
2 cups of wholemeal flour
2 tsp baking powder
4 Tbs chia seeds
4 cups of crushed cornflakes
Heat oven to 180 degrees celsius. Using an electric mixer beat butter and sugar until light and fluffy. Add the eggs and beat until combined (should be glossy and still fluffy). Sift the wholemeal flour and baking powder together in a bowl (return any husks to the bowl). Fold flour through the wet mixture. Stir through crushed cornflakes and chia seeds.
Using an ice cream scoop, place even portions of mixture 4cm apart on a lined baking tray. Cook for around 12 - 15 mins or until golden.
Store in an air tight container in your freezer for around 3 months. Makes approx. 30 cookies