These corn flour cookies are sweet, golden, and taste just like cornbread. They’re gluten free, vegan, nut free, and refined sugar free. These cornbread cookies are easy to make and perfect for school snacks or whenever you’re craving a nutritious treat.
What to serve with these corn flour cookies
If you’re making these cookies for a party and would like another nutritious option to add to the dessert table, try these mouthwatering cookies made with coconut oil. They’re crispy on the outside with chewy centers.
Main ingredients in these cornbread cookies
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.
Extra virgin olive oil gives these cookies a rich, soft texture. You can substitute any other oil you prefer.
How to make them
These corn flour cookies are quick and easy to make. Start by preheating your oven, then add the maple syrup, extra virgin olive oil, plant-based milk, and salt to a large mixing bowl, then mix well.
Next you’ll add the corn flour and baking powder 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).
Wet your fingers with cold water, then use your fingers to press the dough balls into circle shapes.
Bake the cornbread cookies at 375 degrees Fahrenheit for 18 minutes, then let them cool to room temperature before removing from the pan and serving.
Optional addition
Add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
Storage and freezing
Store these corn flour cookies in an airtight container in the fridge for up to three days or freeze them for up to six 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.
- If you haven’t tried baking with chickpea flour yet, give these gluten-free chickpea flour brownies a try.
- These paleo chocolate cookies are soft, chewy, and delicious.
Corn Flour Cookies
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 1/4 cups gluten-free corn flour
- 1/2 cup unsweetened plant-based milk
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- cold water to wet your fingers when forming the cookies.
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the maple syrup, extra virgin olive oil, unsweetened plant-based milk, and salt to a large mixing bowl, then mix well.
- Add the gluten-free corn flour and baking powder, then 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 sheet pan lined with parchment paper. Repeat with the rest of the cookie dough (you should end up with 12 cookie dough balls)
- Wet your fingers with cold water, then use your fingers to press the cookie dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 18 minutes.
- Let the cookies cool to room temperature before removing from the pan and serving.
Notes
- Store these corn flour cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
- Optional addition for these cornbread cookies: add 1/2 cup of chopped pecans to the raw cookie dough, if desired.
Nutrition
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