- 1/2 pound Earth Balance vegan butter (2 Earth Balance Buttery Sticks)
- 3/4 Cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1-1/2 Cups flour
- 1 teaspoon fine sea salt
- 1/2 Cup mochiko flour
- 1-2 Cups Erewhon Corn Flakes cereal, crushed fine (use a food processor or blender, not a rolling pin)
- 1 Cup chopped macadamia nuts (optional) You could even use less. I think chopped pecans would also be good, for a butter-pecan flavor.
- Set vegan butter in large mixing bowl to soften. (I lined my baking sheets with parchment paper, but it is possibly not necessary)
- Preheat oven to 350 degrees Fahrenheit.
- Add sugar to butter, and mix with electric mixer until light and fluffy.
- Add vanilla and nuts, and beat again.
- In a separate bowl, put flour, baking soda, salt, and mochiko.
- Dry whisk the dry ingredients to thoroughly blend.
- Add dry ingredients to butter/sugar mixture, and mix until well incorporated.
- Chill dough for at least one hour.
- Using a level teaspoon or a slightly rounded teaspoon, measure out cookies, roll into balls, and then roll balls into crushed Corn Flakes.
- Place cookie balls onto cookie sheet and bake approximately 15 minutes depending upon your oven. I have an electric oven and found that 15 minutes worked for me.
VARIATION: If you wish to make jam thumbprints, use 2 teaspoons of dough per cookies, roll in balls, roll in corn flakes and then make your thumbprint and fill scantily with jam of your flavor. I'll make a note here to try my favorites, either raspberry or guava jam.
NOTES: Keep in mind that these cookies will harden as they continue to cool, and becomes pleasingly crisp. Do not over bake.
Source: Amanda at Peaceful Table