Corn Flour Cookies

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.

What to serve with them

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 rich and delicious yet nutrient dense.

Corn flour cookies on a white plate.

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.

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 them

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).

Corn flour cookie dough in a glass mixing bowl.

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.

Corn cookie dough balls on a sheet pan lined with parchment paper.

Use your hands to press the balls down into flat circle shapes.

Freshly baked cornbread cookies on a sheet pan lined with parchment paper.

Bake the cookies for 12-14 minutes at 375 degrees Fahrenheit or until the edges are slightly golden brown.

Corn cookies on a white platter.

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 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

Corn flour cookies on a white plate.
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Corn Flour Cookies

These corn flour cookies are sweet and chewy with crispy edges. They taste just like cornbread in cookie form. They're gluten free, vegan, and refined sugar free. These cornbread cookies are perfect whenever you're craving a nutritious treat.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings 12
Calories 135.6kcal

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 six months.
  • Optional addition for these cornbread cookies: add 1/2 cup of chopped pecans to the raw cookie dough, if desired.

Nutrition

Serving: 1Cookie | Calories: 135.6kcal | Carbohydrates: 18.4g | Protein: 3.1g | Fat: 6.2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.5g | Sodium: 68.5mg | Potassium: 133.6mg | Fiber: 1.7g | Sugar: 8.7g | Vitamin A: 0.6IU | Calcium: 73.7mg | Iron: 0.5mg

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