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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