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.
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
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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.
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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