These simple Corn Flour Cookies are nutty and rich, with an irresistibly chewy and sandy texture thanks to finely ground cornmeal (corn flour.) They're vegan, gluten-free, and all you need are 1 bowl, 4 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 smooth nut butter, sweetener, and salt, then mix in the whole grain corn flour. So simple, right?
The result is a cookie with a lightly crisp edge, rich, nutty flavor, and a satisfying texture that manages to be both chewy and crumbly like shortbread.
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Ingredients & Substitutions
Here are a few notes on the ingredients you'll need. 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.
- Smooth Almond Butter: 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.
- Granulated Sugar: I used regular organic cane sugar, but you can also try coconut sugar or brown sugar.
- Sea Salt: Only needed if you're using an unsalted nut butter.
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How to Make Corn Flour Cookies
First, preheat the oven to 350°F and line a baking sheet with parchment or a baking mat. Whisk together the almond butter, sweeteners, and salt until smooth.
Add the corn flour and mix until a shaggy dough forms. Then use your hand to fully incorporate the flour. The dough will be dense and a tad crumbly.
Using a 1.5 tablespoon cookie scoop, form the dough into 12 balls. Flatten into discs with your palms, then use a fork to further flatten the dough and create a cross hatch design on top.
Bake for 10 to 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.
Variations
- With spices: Have fun with spices to change up the flavors, like cinnamon or pumpkin spice.
- Chocolate chips or dried fruit: We really enjoy the simplicity of the flavors as-is. You can also 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 a silicone baking mat, though parchment paper works, too.
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.
No, the taste of cornmeal doesn't actually come through in this particular recipe because of the nut butter.
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 become chewy as they cool.
I hope you enjoy these easy corn flour cookies. If you try the recipe, be sure to comment below and let us know!
Recipe
4-Ingredient Corn Flour Cookies
Equipment
Ingredients
- ½ cup smooth almond butter - unsalted; or other nut/seed butter
- ¼ cup granulated sugar
- ¼ cup maple syrup
- scant ½ teaspoon fine sea salt, optional - omit if using salted nut butter
- ¾ cup corn flour - finely ground cornmeal; see Notes
Instructions
- Preheat oven to 350°F (176C) and line a large baking sheet with a silicone baking mat (preferred) or parchment paper.
- In a mixing bowl, whisk together the nut butter, sugar, maple syrup, and salt, if using. Add the corn flour and stir until a shaggy dough forms. Use your hand to further mix and form the dough. It should look like slightly crumbly play-doh.
- Scoop up the dough using a small cookie scoop (1½ Tbsp). Use your palms to roll into a smooth ball, then flatten into a disc about 2-inches across. Place on the baking sheet 3 inches apart. Use the underside of a fork to further flatten the cookies (now about 2½ inch diameter) and create a criss-cross pattern on top.
- 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, or freeze for longer storage.Notes
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Marlene
These cookies are so easy and so good! They were a hit at our office X-mas party. Thanks!
sarah Greb
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
I’d like the vegan butter version also. (Would it be too weird to add actual corn to the recipe? Just wondering.)
Deb
I would love a vegan butter version.
Lori Rasmussen
Okay great! Thanks for the reply, Deb.