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.
Want to save this recipe? 📩
I'll email you the link, so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
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 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
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.
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.
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. If you try either recipe, be sure to comment below and let us know!
Recipe
Corn Flour Cookies
Equipment
Ingredients
Corn Flour Cookies With Olive Oil:
- ⅔ cup sugar
- ¼ cup plus 2 teaspoon olive oil
- 1 Tablespoon unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 1 cup 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.
- In a mixing bowl, whisk together the sugar, olive oil, milk, vanilla, and salt. Or for the other recipe: nut butter, sugar, maple syrup, and salt, if using. Add the corn flour and baking soda (oil version), and stir until a shaggy dough forms. Use your hand to further mix the dough. It should be slightly crumbly (refer to photos above).
- Scoop up the dough using a small cookie scoop (1½ Tbsp); pack it full. 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 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Diana Mandeville
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
Hi Diana - I suspect that if you had followed the recipe and not added oil and too much milk to the already-mixed dough, the cookies would have spread just as you see in the photos. Since these are made with corn flour, the dough is not like "typical cookie dough." Did you weigh the corn flour? There's always a chance you had a bit too much, which could have caused the dough to be too dry. Anyway, thank you for the 4-star rating, even though you don't think it's a good recipe.
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.