These delicious corn flour cookies are chewy with crispy edges. They taste just like sweet cornbread in cookie form. They’re gluten free, vegan, and refined sugar free. These cornbread cookies are easy to make and perfect whenever you’re craving a nutritious treat.
Main ingredients and substitutions
These cookies get their delicious corny flavor from corn flour. Don’t confuse corn flour with cornmeal or corn starch (I believe corn starch is actually called cornflour in the U.K.). These ingredients all have different properties so make sure that what you’re using is labelled corn flour (two words) and not cornflour. And be sure to use corn flour that’s labelled gluten-free if you need to avoid cross contamination with gluten.
These cornbread cookies are sweetened with maple syrup. You can substitute agave if you prefer.
Almond butter gives these cookies a rich, soft texture. You can substitute any other type of nut butter or seed butter you prefer. Just be sure to use a variety with no added salt or sugar.
How to make corn flour cookies
Start by preheating the oven to 375 degrees Fahrenheit, then add the corn flour, baking powder, and salt to a mixing bowl and mix well.
Next you’ll add the smooth almond butter and maple syrup to the mixing bowl, then use your hands to knead and mix until a thick cookie dough consistency is achieved (I recommend wearing kitchen gloves to make this easy and mess free).
Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
Use your hands to press the balls down into flat circle shapes.
Bake the cookies for 12-14 minutes at 375 degrees Fahrenheit or until the edges are slightly golden brown.
Let the cookies cool off for at least 15 minutes before serving.
Optional addition
Add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
Storage and freezing
Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to three months.
More easy recipes to try
- For another tasty corn flour recipe, try these easy and delicious corn flour muffins.
- These blackberry chocolate clusters are perfect for entertaining.
- These paleo chocolate cookies are soft, chewy, and delicious.
Corn Flour Cookies Recipe
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 1 cup corn flour
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the corn flour, baking powder, and salt to a mixing bowl, then mix well.
- Add the smooth almond butter and maple syrup to the mixing bowl, then use your hands to knead and mix until a thick cookie dough consistency is achieved (I recommend wearing kitchen gloves to make this easy and mess free).
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
- Use your hands to press the balls down into flat circle shapes.
- Bake the cookies for 12-14 minutes at 375 degrees Fahrenheit or until the edges are slightly golden brown.
- Let the cookies cool off for at least 15 minutes before serving.
Notes
-
Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to three months.
-
Optional addition for these cornbread cookies: add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
12 minute baking time max
Just tried these today. They taste so good! Any cornbread lover will really appreciate these. And so easy to make. I adjusted the corn flour up by adding tablespoons until the dough was thick. I think my dry measure varies from most, I usually use a kitchen scale. I baked them at 375 degrees for 12 minutes, cooled them on the pan for five minutes and then moved them to the cookie cooling rack. Thanks so much for this nice recipe.
Thank you for the lovely feedback and I’m so glad you enjoyed the cookies!