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Home ❯ Recipes ❯ Vegan Dessert Recipes

Corn Flour Cookies

Lori standing in her kitchen.
Updated 02/13/2025 by Lori Rasmussen. This post may contain affiliate links.
Two photos of the baked corn cookies with text overlay to save on Pinterest.
Two photos of the baked corn cookies with text overlay to save on Pinterest.

These Corn Flour Cookies are sweet and rich, with a delightfully crispy and sandy texture thanks to finely ground cornmeal (corn flour). This recipe includes two versions, one made with olive oil (new), and the originally published recipe made with nut butter. Both versions of these cornmeal cookies are vegan, gluten-free, and so easy! All you need are 1 bowl, 5 ingredients, and 20 minutes to make a batch.

A stack of crisp cornmeal cookies that have a pale yellow color from cornflour and olive oil.

I have a passion for seriously easy cookies recipes. Since you're reading this, I'm guessing you do, too!

Similar to my 3-Ingredient Almond Flour Cookies, Pecan Flour Cookies, and Cashew Butter Cookies, these Corn Flour Cookies come together in minutes and are basically foolproof!

Made in one bowl, you'll simply whisk together the wet ingredients, then mix in the whole grain corn flour. So simple, right?

The result is a cookie with crisp edges, sweet cornmeal flavor, and a satisfying texture that's chewy, crisp, and even a little crumbly like shortbread.

Recipe Update !

The original version of this recipe featured nut butter and maple syrup, which made for a delicious treat but didn't allow the delicate flavor of the corn flour to come through.

Determined to let the cornmeal shine, I had always planned to continue experimenting. After several unsuccessful attempts with vegan butter, it occurred to me to try olive oil because I know some people really love it in cookies.

The result was a game-changer! Olive oil not only creates an irresistible texture but also enhances the natural flavor and beautiful pale yellow color of corn flour.

Below you’ll find both versions of the recipe: the original oil-free version and the new olive oil variation.

Jump to:
  • Ingredients & Substitutions
  • How to Make Corn Flour Cookies
  • Variations
  • Equipment
  • FAQs
  • Helpful Tips
  • More Easy Cookie Recipes
  • Recipe
  • 💬 Comments

Ingredients & Substitutions

A labeled photo of the ingredients needed for the cookies.

See the recipe card below for measurements and full step-by-step instructions.

  • Corn Flour: Not to be confused with corn starch, corn flour is simply cornmeal that has been finely ground. I use Bob's Red Mill Corn Flour, though I have also made my own before by blending medium-grind cornmeal in the Vitamix until finely ground. Note that in the UK, "corn flour" refers to the product we call corn starch here in the U.S.
  • Olive Oil: Look for a good-quality, light extra-virgin olive oil. One that you would use for cooking is perfect.
  • Granulated Sugar: I used regular organic cane sugar, but you can also try coconut sugar or brown sugar.
  • Vanilla Extract: I didn't want to go too crazy with vanilla since corn flour is the star, but just a teaspoon is a nice addition.
  • Sea Salt: Since we aren't using butter or any other salted ingredients, including some salt is key for enhancing the corn flavor and balancing the sweetness.

For the nutty, oil-free version, you'll need:

  • Smooth Almond Butter: This replaces the olive oil. You can also use natural peanut butter, cashew butter, or sunbutter. Just note that whichever one you choose will be the primary flavor and will also affect the color of the cookies. If it's salted, you can omit the salt listed in the recipe.
  • Maple Syrup: Lends sweetness and flavor and helps create a moist and chewy texture.

How to Make Corn Flour Cookies

Whisking together wet ingredients in a mixing bowl.

First, preheat the oven to 350°F and line a baking sheet with parchment paper. Whisk together the wet ingredients until smooth.

Pale yellow corn flour cookie dough in a bowl.

Add the corn flour, salt, and baking soda, and mix until a dough forms. You may need to use your hands to fully incorporate the flour. The dough will be dense and a tad crumbly.

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A small cookie scoop placing balls of cornmeal cookie dough on a baking sheet.

Using a small cookie scoop (1.5 tablespoon), portion out the dough and place several inches apart on the baking sheet. For the new olive oil version of the recipe, you will leave the dough as-is. The cookies will spread and puff up slightly during the last few minutes in the oven.

Showing how to press the cookie dough into shape and make a cross hatch with fork tines.

For the original version with nut butter, roll the dough into smooth balls and flatten into discs with your palms. Place at least 3 inches apart on the baking sheet, then use a fork to further flatten the dough and create a cross hatch design on top.

Bake Time:

  • Olive Oil Corn Cookies: Bake for 13-15 minutes or until puffed up, crinkly and just set at the edges.
  • Nut Butter Version: Bake for 10-12 minutes or until the edges are golden and just set.

The cookies will be soft straight from the oven. Let cool completely on the baking sheet.

Side by side comparison showing the differences in color and texture between the two cookies.

You can see the differences in color, shape, and texture between the two cookies above. The corn flour olive oil cookies (above left) are crinkly, crunchy, and have a sweet corn flavor.

The maple-almond corn cookies (above right) have crisp edges, soft and chewy centers, and don't spread much during baking.

Variations

If you're craving the sweet corn flavor of the new version, don't add anything!

But if you're preparing the other version, feel free to experiment with additions.

  • With spices: Try cinnamon or pumpkin spice.
  • Chocolate chips or dried fruit: Fold in mini chocolate chips or raisins for variety!

Equipment

You'll need a mixing bowl and baking sheet for this recipe. A kitchen scale makes measuring flour super easy, but since this recipe is so simple it's not a big deal!

I also recommend parchment paper or a silicone baking mat.

FAQs

What's the difference between polenta, cornmeal and corn flour?

The key difference is the consistency of the grain. Polenta is the most coarse of the three, while corn meal may vary in texture, and corn flour is the finest. Corn flour is especially nice in baked goods because of the finer grind.

Do the cookies taste like cornmeal?

It depends on which recipe you choose. If you want the flavor of corn flour to stand out, go with the olive oil version. However, if you prefer a nuttier taste, are avoiding oil, or just want to use cornmeal without emphasizing its flavor, the almond butter version is the better option.

How long do they keep?

The cookies can be stored in an airtight container at room temperature for several days or in the refrigerator for up to a week. They can also be frozen for longer storage.

Helpful Tips

  • You can make your own corn flour by simply blending cornmeal in a high-powered blender until it has a finer texture. In my Vitamix this doesn't take long at all, maybe 10 seconds or so.
  • The cookies will be soft out of the oven and will crisp up as they cool.

More Easy Cookie Recipes

  • a stack of vegan peanut butter cookies on parchment paper.
    Vegan Gluten-Free Peanut Butter Cookies
  • cookies on cooling rack against aqua colored background
    1-Bowl Sunbutter Cookies
  • crisp almond flour oatmeal cookies stacked up and resting on a silicone baking mat.
    Almond Flour Oat Cookies
  • A stack of 6 pistachio cookies on parchment paper with other cookies nearby.
    5-Ingredient Pistachio Cookies

I hope you enjoy these easy corn flour cookies. If you try either recipe, be sure to comment below and let us know!

Recipe

A stack of crispy corn flour cookies on a baking mat.

Corn Flour Cookies

Author: Lori Rasmussen, My Quiet Kitchen
Corn Flour Cookies are sweet and rich, with an irresistibly crisp and sandy texture thanks to finely ground cornmeal (aka corn flour). This recipe has been updated to include a NEW variation made with olive oil (if you love cornmeal, you HAVE to try these!!). Olive oil creates an irresistibly crisp and crinkly cookie and enhances the flavor and color of the cornmeal. There is also the originally published version of the recipe that has a nutty, maple flavor with a softer, chewier texture (see comparison photo above).
Both of these cornmeal cookies are vegan and gluten-free, and all you need are 5 or 6 ingredients, 1 bowl, and 20 minutes to make a batch!
4.60 from 5 votes
Servings: 12 cookies
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Save on Pinterest Print Recipe

Equipment

  • cookie scoop (1.5 Tbsp)
  • baking sheet

Ingredients

Corn Flour Cookies With Olive Oil:

  • ⅔ cup sugar
  • ¼ cup olive oil plus 2 tsp
  • 1 Tablespoon unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 1 cup yellow corn flour - finely ground cornmeal; see Notes
  • ¼ teaspoon baking soda

Oil-Free Variation (nutty maple flavor):

  • ½ cup smooth almond butter - unsalted; or other nut/seed butter
  • ¼ cup granulated sugar
  • ¼ cup maple syrup
  • ½ teaspoon fine sea salt, optional - omit if using salted nut butter
  • ¾ cup corn flour

Instructions
 

  • Preheat oven to 350°F (176C), and line a large baking sheet with parchment paper. If using a kitchen scale, tap on Metric above the ingredients and use my weight measurements. If not using a scale, use standard American dry measuring cups and spoon the corn flour into the cup. Do not scoop up the corn flour.
  • In a mixing bowl, whisk the sugar, olive oil, milk, vanilla, and salt until smooth. Or for the other recipe: nut butter, sugar, maple syrup, and salt, if using.
  • Add the corn flour and baking soda (if using), and stir until a shaggy and crumbly dough forms. Use your hand to further work the dough, making sure everything is well combined. Note that because the cookies are gluten-free the dough will be slightly crumbly and not like classic cookie dough (refer to photos above).
  • Scoop up the dough using a small cookie scoop (1⅓ Tbsp); pack it tightly. The olive oil corn cookies will spread in the oven and do not need to be flattened by hand. Simply place the balls of dough, flat-side down, on the cookie sheet 3-4 inches apart.
    If preparing the other version, use your palms to roll the dough into a smooth ball, then flatten into a disc about 2-inches across. Place on the baking sheet 3 inches apart. Repeat to create 12 cookies. Use the underside of a fork to further flatten the cookies (now about 2½ inch diameter) and create a criss-cross pattern on top.
  • Olive Oil Corn Flour Cookies: Bake for 13-15 minutes or until puffed up, crinkly, and just set at the edges.
    Nutty Corn Flour Cookies: Bake for 10 to 12 minutes or until the edges look somewhat set and golden.
    The cookies will be very soft straight from the oven. Let cool on the baking sheet. Once cool, store in an airtight container at room temperature for 2 to 3 days, refrigerated for up to a week, or freeze for longer storage.

Notes

Do the cookies taste like cornmeal?
It depends on which recipe you choose. If you want the flavor of corn flour to stand out, go with the olive oil version. However, if you prefer a nuttier taste, are avoiding oil, or just want to use corn flour without emphasizing its flavor, go with the almond butter version.
Corn flour: Not to be confused with cornstarch, corn flour is whole grain cornmeal that has been more finely ground. I use the Bob's Red Mill brand, though you can also make your own by pulsing cornmeal in a high-speed blender until it reaches a fine consistency.
Measuring the flour: If not using a kitchen scale, whisk the corn flour first, then lightly scoop up with measuring cup and level off the excess. Tap "Metric" above to see the weight in grams.
Nut butter: I used a natural almond butter (nothing else added, so oil separation is natural). Stir very well before measuring. Feel free to use another nut or seed butter you enjoy. Just make sure it's fairly runny, and if it's salted omit the salt in the recipe.

Estimated Nutrition (per serving)

Calories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gCholesterol: 0mgSodium: 80mgFiber: 1gSugar: 10g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

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    Recipe Rating




  1. Cad says

    August 22, 2025 at 1:49 pm

    I am not crazy about corn in general but these cookies are delicious. Half the people who tried them liked the crispier batch and the other half the less cooked batch. I liked both equally. This is a recipe worth trying if you want to make something a little different.

    Reply
  2. KP says

    May 21, 2025 at 10:56 am

    Oh my these are addictive! I made the olive oil cookies. The color is lovely like sunshine and the flavor is exactly what I was hoping for. Have a feeling I will make these regularly.

    Reply
  3. Diana Mandeville says

    March 28, 2025 at 8:09 pm

    I made a double batch. First thing I noticed, dough was too dry. I added about 1 -2 tsp more oil, tried to scoop on sheet pan, fell apart. I then added about 1/5 c milk, too moist. A small handful more cornflour, just right. Scooped on sheet. Baked 13 min, the cookies were still balled, not flat. So I gave them 7 more minutes and they were done. Stayed balled.
    Not the best recipe in my opinion. Everything it said to expect to see, as a guide, was absent. If you are an experienced baker, treat this recipe like a normal cookie dough and go for typical cookie dough texture by adding extra fluid (I used unsweetened soymilk).

    Reply
    • Lori Rasmussen says

      March 29, 2025 at 10:15 am

      Hi Diana - Since these are made with corn flour, the dough isn't like typical cookie dough. Did you weigh the flour (tap on Metric and you'll see weight in grams)? Too much would cause the dough to be dry. Or it's possible the dough was fine, just not what you were expecting. The recipe has been thoroughly tested, and I've tried to be as clear as possible with the directions. The extra flour and liquid you added may be the reason your cookies didn't spread, because that changed the fat/sugar ratio.

      Reply
  4. Marlene says

    December 12, 2024 at 3:05 pm

    These cookies are so easy and so good! They were a hit at our office X-mas party. Thanks!

    Reply
  5. sarah Greb says

    November 08, 2024 at 12:16 pm

    I had to try these cookies, and they are very good! I do find them a little too sweet and rich for my liking. If I make them again I will eliminate the sugar and cut back on the almond butter.

    Reply
  6. Margaret says

    November 07, 2024 at 11:16 pm

    I’d like the vegan butter version also. (Would it be too weird to add actual corn to the recipe? Just wondering.)

    Reply
  7. Deb says

    November 07, 2024 at 3:49 pm

    I would love a vegan butter version.

    Reply
    • Lori Rasmussen says

      November 07, 2024 at 3:53 pm

      Okay great! Thanks for the reply, Deb.

      Reply
a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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