Makes: 1-2 dozen cookies
Prep: 10-15 minutes; Bake: 10-15 minutes
Inspired by Native American Heritage Month, CFW Coach Jackie presents this recipe highlighting a staple ingredient of the Cherokee Indian Tribe, Cornmeal Cookies. This versatile cookie recipe can be paired with chocolate chips or dried fruits for added sweetness. Cornmeal is also higher in fiber than traditional wheat flour, and is naturally gluten free.
Recipe Tags: #High Fiber #Low-sodium #Complex Carbs #Gluten Free Option
Recipe Developed by: Jackie Lavigueur, CFW Health-Fitness Professional
- 3/4 cup softened butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 and 1/2 cups *flour
- 1/2 cup *cornmeal
- 1 teaspoon baking powder
- A pinch of salt
- 1/2 cup *dark chocolate chips (optional)
*Tips & Substitutions:
For gluten free, substitute the regular flour in this recipe with a gluten free flour.
For more fiber, look for whole-grain cornmeal labeled either “stone-ground” or “water-ground.”
In place of dark chocolate chips, you can try this recipe with dried cranberries.
- Wash your hands thoroughly with soap and warm water.
- Preheat oven to 350 degrees Fahrenheit.
- Spray a cookie sheet with nonstick spray and set aside.
- Add butte rand sugar to a bowl and use a mixer to beat until light and fluffy.
- Add egg and vanilla and mix until combined.
- In a separate bowl combine flour, cornmeal, baking powder, and salt. Add to wet mixture and mix well.
- Fold in chocolate chips (or dried fruit alternative) with a spatula until combined.
- Drop dough by a rounded teaspon onto backing sheet, about 1 and 1/2 inches apart.
- Bake 10-15 minutes until golden brown.
- Transfer to a cooling rack and then serve, or pack in an air tight container for later.
1 cookie = Protein: 1g | Carbohydrates: 10g | Fats: 4g