Sweet Corncake Cookies

Name: Sweet Corncake Cookies
Cook time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2 tbsp. flaxseed meal; 4 tbsp. water; ¾ cup fine yellow cornmeal; ½ cup maple syrup or agave; ½ tsp. salt; ½ cup masa harina; ¼ cup white rice flour; ¼ cup tapioca flour; 1 tbsp. olive oil

Preheat oven to 350°F. Line a cookie sheet with parchment or a silicone mat. In a small bowl, mix the flaxseed meal with water and allow to rest until gelled, for about 5 minutes. Mix together all …

Cook25 min
Total25 min
Serves12
LevelEasy

Evening snack Dairy-Free Gluten-Free Vegan Vegetarian Mexican

Ingredients

2 tbsp. flaxseed meal
4 tbsp. water
¾ cup fine yellow cornmeal
½ cup maple syrup or agave
½ tsp. salt
½ cup masa harina
¼ cup white rice flour
¼ cup tapioca flour
1 tbsp. olive oil

Method

Preheat oven to 350°F. Line a cookie sheet with parchment or a silicone mat. In a small bowl, mix the flaxseed meal with water and allow to rest until gelled, for about 5 minutes. Mix together all the ingredients in a medium bowl in the order listed, scraping sides of bowl well while mixing.
Drop by the tablespoonful onto the prepared cookie sheet and flatten slightly with the back of a fork. Bake for 12 to 15 minutes.
Let cool completely before serving. Store in airtight container in refrigerator for up to 1 week.