Lemony Corn Cookies

These cookies are a riff on your basic sugar cookie but much healthier. The corn imparts enough sweetness so you will not miss all the sugar. Here’s the recipe.


Dry ingredients

1/3 cup whole wheat pastry flour*
1/2 cup cornmeal
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup white sugar (or sucanat, coconut sugar, or evaporated cane juice)

Wet ingredients
1/2 tsp pure vanilla extract
3 Tbsp non-dairy milk
1/4 cup sunflower oil
1 whole lemon zest
1 cup corn kernels

1. Preheat the oven to 350 degrees fahrenheit.

2. Chop corn kernels. If you are using fresh corn from the cob, you can “milk the cob” after you cut the kernels off of the cob. To do this, place the tip of the corn (narrowest end) in your hand. The other end is leaning into a shallow bowl. Run the back of a knife blade (pref an 8″ chef knife) down towards the bowl while pushing into the corn cob. The pressure from the back of the knife will force the remaining juices from the corn. Any of this milk can be used as a substitute for the non-dairy milk listed in this recipe. If you use frozen corn it will need to be thawed first.

3. Combine the dry ingredients and mix very well.

4. In a separate bowl combine the sunflower oil, vanilla, milk and lemon zest.

5. Pour the dry mixture into the wet mixture and stir to combine.

6. Fold the chopped corn kernels into the mixture.

7. Drop cookies onto a heated cookie sheet sprayed lightly with vegetable oil. Press your thumb lightly into the center of each cookie.

8. Cook in the oven for 15 minutes. Let them cool for about 10 minutes on a cooling rack before you remove them.

Servings: 8

Yield: 20 cookies

*These cookies can easily be made gluten-free with the substitution of rice or almond flour for whole-wheat pastry flour.

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