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?

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

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


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.


  • 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
  • 23 tbsp non-dairy milk, more as needed
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of salt


  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


Filed under: Eat, Sweet Treats

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BY Remy • December 5, 2018

Peanut Butter Cookies with Cornmeal (Vegan)

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  1. These cookies look so good Remy (I was drooling over them on Insta!) I love anything with cornmeal and anything with peanut butter :)

  2. Casey says:
    Really enjoyed these, but I found that the peanut butter overwhelmed the cornmeal flavor, which is my favorite part! Mine also didn't come out as gooey in the center as I usually like, so next time I will try to bake for a little less time and maybe sub the PB for a more neutral nut butter, like cashew. Still super yummy though!

  3. Betsy Wyatt says:
    Very good!! I used date syrup for all the sweetener. It is so decadent ♡♡

  4. Christine says:
    These are so good! I’m happy I decided to make a double batch as they are disappearing quickly! Thanks for sharing!

  5. Nikki says:
    So yummy!! Thank you for the recipe!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories