I know what you’re thinking–cornmeal? I don’t know. Weird things happen in the kitchen when you’re baking without a recipe at 11PM but sometimes, the result is a happy accident, like these Peanut Butter Cornmeal Cookies.

I was playing around in the kitchen after Thanksgiving weekend, and had a bunch of leftover cornmeal on hand. I made another batch of cornbread after Thanksgiving but still had some leftover so I decided to get creative. One of my favourite things to do is find ways to repurpose leftover amounts of ingredients. Since corn is naturally sweet, and seems to be socially acceptable as an additive to dessert, I thought cookies! And what better time to share another cookie recipe than the holidays?

These cookies have a nice grit and more texture than your average cookie, with a crisp bottom and a softer middle. The peanut butter flavour will make your heart happy AND is also the key to keeping these oil-free cookies moist. Serve them with a glass of milk and try not to eat them all because they’re delicious!

By the way, I’ll be putting out another peanut butter cookie that I’ve been teasing on my Instagram stories so don’t worry–that recipe is up next. You can never have too many peanut butter recipes, right?

Peanut Butter Cornmeal Cookies [vegan, gluten-free, oil-free, refined sugar free]

---

★★★★★

4.8 from 5 reviews

• Author: Remy
• Total Time: 15
• Yield: 10-12 cookies 1x

Print Recipe

Pin Recipe

Description

A delicious peanut butter cookie with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make a healthy, vegan and gluten free cookie.

---

Ingredients

Scale 1x2x3x

• 1 cup oat flour
• 1/2 cup corn meal
• 1/2 cup creamy peanut butter
• 1/4 cup maple syrup
• 2 tablespoons coconut or date sugar
• 2–3 tbsp non-dairy milk, more as needed
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• pinch of salt

---

Instructions

1. Preheat oven to 350F degrees while you prepare the cookie batter.
2. Combine all your dry ingredients in a mixing bowl and whisk (oat flour, cornmeal, coconut sugar, baking powder, salt).
3. Add remaining ingredients to the bowl and mix until a dough forms. At this point, taste test your batter to make sure it’s sweet enough for your liking.
4. Form 1-2 inch balls of dough and roll them up to place on a lined baking sheet. You can press down slightly as the cookies won’t spread too much.
5. Bake for about 9 minutes or so for optimal chewy texture. Let them cool, off the heat and they will firm up a bit more on their own.
6. Enjoy!

• Prep Time: 5
• Cook Time: 10
• Category: dessert, baking
• Method: baking

Keywords: cookies, cornmeal cookie, cornmeal, leftover recipe, vegan coookie, peanut butter, vegan, gluten free

Love & peanut butter,

Like cookies? Check out these Chocolate Tahini Cookies & Classic Chocolate Chip Cookies