Cornbread Cookies

These cornbread cookies are golden and sweet with a soft texture. They’re gluten-free, dairy-free, nut-free, and refined sugar-free. These cookies are easy to make and perfect for school snacks or whenever you’re craving a nutritious treat.

Yellow cookies on a plate.

Main ingredients & substitutions

These cookies get their cornbread flavour 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 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.

Cookie dough in a glass bowl.

Scoop out one heaping tablespoon of dough and roll it into a ball in your hands, then place it on a parchment paper lined sheet pan. 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.

Raw cookies on a tray.

Bake the cookies at 375 degrees Fahrenheit for 14 minutes, then let them cool off for a while before enjoying.

Optional addition

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

Three cookies on a plate with a bite missing from one.
Print Pin
5 from 1 vote

Cornbread Cookies

These cornbread cookies are golden, soft, and subtly sweet. They're gluten-free, dairy-free, nut-free and refined sugar-free. These cookies are perfect for school snacks or whenever you're craving a nutritious treat.
Course Dessert
Cuisine American
Keyword dairy-free, gluten-free, nut-free, refined sugar-free, school snacks
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12
Calories 145kcal

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1Cookie | Calories: 145kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 41IU | Calcium: 40mg | Iron: 1mg