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Delicious peanut butter cornmeal cookies with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make healthy, vegan, gluten-free, and simple cookies! Perfect for the holiday season and beyond.
What Makes This Recipe Great
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 seriously the perfect cookie!
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?
Ingredient Notes
- Oat Flour: To keep this gluten-free, I used a flour mixture of oat flour and cornmeal instead of all-purpose flour.
- Yellow Cornmeal
- Creamy Peanut Butter: I recommend using no-stir peanut butter as the additional oils in natural peanut butter might make the cookie dough too wet.
- Maple Syrup
- Coconut Sugar: You can use white sugar or brown sugar if preferred, but I like baking with coconut sugar as an all natural alternative to granulated sugar.
- Non-Dairy Milk
- Pure Vanilla Extract
- Baking Powder
- Salt
Step-by-Step Instructions
- Preheat oven to 350F degrees while you prepare the cookie batter.
- Combine all your dry ingredients (oat flour, cornmeal, coconut sugar, baking powder, salt) in a large bowl and whisk.
- 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.
- Form cookie dough balls (about 1-inch balls) and roll them up to place on a lined baking sheet. You can press down slightly as the cookies won’t spread too much.
- Bake for about 9 minutes or so for optimal chewy texture. Transfer to a wire rack and let them cool at room temperature, and they will firm up a bit more on their own.
Secret to Success
- I recommend using a prepared baking sheet pan lined with parchment paper or a silicone baking mat for best results.
- Use no-stir peanut butter. The natural kind with the extra oil at the top can be too runny for the cookie dough and make them spread while baking.
- If you want to mix in chocolate chips, feel free!
- You really don’t need a stand mixer or electric mixer for this recipe, but if you want to use one, go for it. Use the paddle attachment, and be sure not to overmix!
Serving Tips
Serve these chewy cookies at your next holiday party or gathering. They make the perfect holiday cookie with the distinct seasonal flavor of cornmeal.
Storage Tips
Store your cooked and cooled cookies in an airtight container for up to 5 days in the refrigerator or 2-3 days at room temperature.
To freeze, let the cornmeal cookies cool completely, then store them in a freezer bag in the freezer for up to 3 months.
More Cookie Recipes
Classic Chocolate Chip Cookies
Butternut Squash Snickerdoodle Cookies
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Peanut Butter Cornmeal Cookies Recipe
Ingredients
- 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
- Preheat oven to 350F degrees while you prepare the cookie batter.
- Combine all your dry ingredients in a mixing bowl and whisk (oat flour, cornmeal, coconut sugar, baking powder, salt).
- 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.
- 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.
- 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.
- Enjoy!
Notes
Secret to Success
- I recommend using a prepared baking sheet pan lined with parchment paper or a silicone baking mat for best results.
- Use no-stir peanut butter. The natural kind with the extra oil at the top can be too runny for the cookie dough and make them spread while baking.
- If you want to mix in chocolate chips, feel free!
- You really don’t need a stand mixer or electric mixer for this recipe, but if you want to use one, go for it. Use the paddle attachment, and be sure not to overmix!
Serving Tips
Serve these chewy cookies at your next holiday party or gathering. They make the perfect holiday cookie with the distinct seasonal flavor of cornmeal.Storage Tips
Store your cooked and cooled cookies in an airtight container for up to 5 days in the refrigerator or 2-3 days at room temperature. To freeze, let the cornmeal cookies cool completely, then store them in a freezer bag in the freezer for up to 3 months.Nutrition information is automatically calculated, so should only be used as an approximation.
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