These cornbread cookies are golden and sweet with a soft texture. They’re gluten free, dairy free, nut free, and refined sugar free. These corn flour cookies are easy to make and perfect for school snacks or whenever you’re craving a nutritious treat.
Main ingredients & substitutions
These cookies get their cornbread 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 cookies are sweetened with maple syrup. You can substitute honey if you prefer.
Extra virgin olive oil gives these cookies a rich, soft texture. You can substitute any other oil you prefer (or melted butter if you don’t need these cookies to be dairy-free).
This recipe calls for two eggs. I haven’t tried any egg replacements so I don’t recommend substituting them, but if you’re looking for an egg-free cookie recipe, try these yummy maple syrup sweetened walnut cookies instead.
How to make them
These corn flour cookies are quick and easy to make. Start by preheating your oven, then add the eggs, maple syrup, olive oil, vinegar, and salt to a large mixing bowl and use a whisk to mix those ingredients well.
Add the corn flour and baking soda and use a spoon to mix until a dough is formed.
Scoop out one heaping tablespoon of dough and roll it into a ball in your hands, then place it on a parchment paper lined baking sheet. Repeat with the rest of the dough (1 batch should make 12 cookies). Then use your fingers to press the dough balls into flat, circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 14 minutes, then let them cool off for a while before enjoying.
Add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
Storage and freezing
Store these cornbread cookies in an airtight container for up to three days or freeze them for up to six months.
More gluten-free recipes to try
- For another tasty corn flour recipe, try these easy and delicious muffins.
- These blackberry chocolate clusters are perfect for entertaining.
- If you haven’t tried baking with chickpea flour yet, give these gluten-free vegan brownies a try.
- These paleo chocolate cookies are soft, chewy, and delicious.
- Sheet pan
- Parchment paper
- 2 cups gluten-free corn flour
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon white vinegar (or substitute lemon juice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the eggs, maple syrup, olive oil, vinegar, and salt to a large mixing bowl and use a whisk to mix well.
- Add the gluten-free corn flour and baking soda and use a spoon to mix until a dough is formed.
- Scoop one heaping tablespoon of cookie dough into your hands and roll it into a ball, then place it on a parchment paper lined sheet pan. Repeat with the rest of the cookie dough.
- Use your fingers to press the cookie dough balls into flat circle shapes.
- Bake at 375 degrees Fahrenheit for 14 minutes.
- Let the cookies cool off a bit before serving.
- Store these cornbread cookies in an airtight container for up to three days or freeze them for up to six months.
- Optional addition: add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
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- These eggless vegan whole wheat pancakes are hearty and delicious.