Peanut Butter Cornmeal Cookies Recipe
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.
Servings: 10 -12 cookies
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!