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+ servings
Three cookies on a plate with a bite missing from one.
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2.80 from 5 votes

Cornbread Cookies

These cornbread cookies are golden, soft, and subtly sweet. They're gluten free, dairy free, nut free and refined sugar free. These corn flour cookies are perfect for school snacks or whenever you're craving a nutritious treat.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 145kcal


  • 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.


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