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.
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
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 use the 365 brand of sugar. For the olive oil cookies, using regular sugar is important for proper texture and spread. For the nut butter version, you can sub coconut sugar or light 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
First, preheat the oven to 350°F and line a baking sheet with parchment paper. Whisk together the wet ingredients until smooth.
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.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Using a small cookie scoop with a trigger (1.5 tablespoon), use your palm to pack the dough into the scoop (so it's flat, see above). Place flat-side down on the baking sheet, about 3 inches apart. 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.
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.
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
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.
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.
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.
I hope you enjoy these easy corn flour cookies. Pair them with some homemade sweet corn ice cream, and let us know in the comments below!
Recipe
Corn Flour Cookies
Ingredients
Corn Flour Cookies With Olive Oil:
- ¾ cup cane sugar
- ¼ cup olive oil plus 2 tsp
- 2 Tablespoons unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup yellow corn flour - see Notes for important tips
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
Oil-Free Variation (nutty maple flavor):
- ½ cup smooth almond butter - unsalted; or other nut/seed butter
- ¼ cup sugar
- ¼ cup maple syrup
- ¾ cup yellow corn flour - see Notes
- ½ teaspoon fine sea salt, optional - omit if using salted nut butter
Instructions
- Preheat oven to 350°F (175°C), and arrange the oven rack to the lowest position. Line a large, dark metal baking sheet with parchment paper. For light metal, increase oven temp to 370°F.If using a kitchen scale (recommended), tap on Metric above the ingredients and use my weight measurement for the flour. If not using a scale, use standard American dry measuring cups, and whisk the flour before measuring. Then lightly scoop up and level off the top.
For the Olive Oil Corn Cookies:
- In a mixing bowl, combine the the sugar, olive oil, milk, and vanilla. Whisk to combine. Add the corn flour, salt, and baking soda, and stir until fully combined. The texture of the dough should be grainy and remind you of wet sand. This is normal.
- Scoop up the dough using a small cookie scoop with a trigger (1½ Tbsp). Pack it in tightly using your palm. The olive oil corn cookies will spread in the oven and do not need to be flattened by hand. Simply place the dough flat-side down on the cookie sheet, about 4 inches apart.
- Bake for 13-15 minutes or until puffed up, crinkly, and just set at the edges. Note that the cookies don't spread until the last few minutes in the oven.The cookies will be 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 1 week, or freeze for up to 2 months.
For the Nut Butter Version:
- In a mixing bowl whisk the nut butter, sugar, and maple syrup. Add the corn flour and salt, and stir until a shaggy dough forms. Use your hands to further work the dough, making sure everything is well combined.
- Scoop up the dough using a small cookie scoop (1½ Tbsp). Use your palms to roll the dough into a smooth ball. 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 dough and create a criss-cross pattern on top (now about 2½ inches in diameter).
- Bake for 10 to 12 minutes or until the edges look just set and golden. The cookies will be soft straight from the oven. Let cool on the baking sheet. Once cool, store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or frozen for up to 2 months.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Elisa says
Cookies came out very oily - ingredients measured accurately with a scale, olive oil version. Not quite what I was expecting, any tips?
Cad says
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.
KP says
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.
Diana Mandeville says
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).
Lori Rasmussen says
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 extra flour and liquid you added may be the reason your cookies didn't spread, because that changed the fat/sugar ratio.
Marlene says
These cookies are so easy and so good! They were a hit at our office X-mas party. Thanks!
sarah Greb says
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.
Margaret says
I’d like the vegan butter version also. (Would it be too weird to add actual corn to the recipe? Just wondering.)
Deb says
I would love a vegan butter version.
Lori Rasmussen says
Okay great! Thanks for the reply, Deb.
Ronnie says
These cookies are totally addictive! The recipe is easy to follow and uses only a few ingredients. Will definitely make again!