Corn Flour Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings:12 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!

Ingredients
US Customary | Metric

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.

Nutrition