Lunchbox Cookies


Janelle, Brown Bag Blues – I pulled this recipe for lunchbox cookies out of some random magazine a million years ago, then changed it a bit. I was excited to find a granola bar disguised as a cookie; something still a treat but with more of a nutritional punch.

Lunchbox Cookies

In fact, I have been known to put granola (sub varying cereals in place of cornflakes, even add a little coconut) and a variety of nuts (sunflower, walnuts, pepitas) and dried fruit right into these cookies. I will tell you the basic recipe, then you can improvise from there (note: if substituting, just stick with similar proportions).

Special Diet Notes: Lunchbox Cookies

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For nut-free: sub favorite seeds for the pecans

Lunchbox Cookies
Serves: 24
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup butter alternative (Earth Balance sticks work well)
  • 1 tsp vanilla
  • 1 egg
  • 1 cup flour (I use wheat)
  • 1 cup oats
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch salt
  • 1½ cups cornflakes cereal
  • ⅔ cup roughly chopped pecans
  1. Preheat oven to 350.
  2. Beat sugars and butter; beat in egg and vanilla.
  3. Add flour, oats, soda, powder, salt just to blend.
  4. Add cereal and nuts. (If you are a dough eater, this dough rocks).
  5. Shape into 'golf balls' and bake for 10-12 minutes.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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