These easy Corn Flour Cookies are naturally gluten-free and made with simple, wholesome ingredients. Enjoy a sweet sugar cookie with a soft, chewy texture that’s perfect for any occasion. This recipe is also dairy-free, vegan, and perfect for those following a gluten-free diet.
If you've never had corn flour cookies, it is time to try them! This gluten-free version uses corn flour and almond flour instead of traditional all-purpose flour for a wonderfully soft and chewy cookie.
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Why you'll love this recipe
- Sweet and flavorful
- Easy recipe
- Gluten-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Corn flour - Finely ground cornmeal (also known as corn flour in the US) works best in this recipe. This is not the gluten-free starch known as cornflour in the UK (that is called cornstarch in the US). Here are some great cornmeal substitutes!
Almond flour - Gives our gluten-free cookies a tender crumb. This is a great flour to have in a gluten-free pantry.
Tapioca starch - This starch acts as both a binder and an egg replacer.
Maple syrup - Adds a touch of caramel sweetness and chewiness.
Coconut oil - To avoid a hint of coconut flavor, use refined coconut oil.
Organic cane sugar - Use organic to keep this recipe vegan-friendly.
Step-by-step instructions
Step 1: Combine ½ cup organic cane sugar, tapioca starch slurry, and maple syrup in a large bowl. Whisk to combine. Whisk in coconut oil, followed by vanilla and almond extract.
Step 2: Add the dry ingredients (corn flour, almond flour, baking soda, and salt) and stir. Allow cookie dough to rest for 5 minutes to absorb the liquid ingredients.
Step 3: Place the remaining ¼ cup organic cane sugar on a plate. Use a #40 cookie scoop to scoop the dough, then roll it into a ball.
Step 4: Place cookie dough ball on a plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about 1 ½ inches apart on a cookie sheet. Bake for 10-12 minutes in the preheated oven, or until cookies are set on the outside.
Recipe tips
Allow the cookies to rest and cool for 4 to 5 minutes before transferring them to the cooling rack.
To reduce the amount of sugar, skip rolling the cookie dough balls in sugar.
FAQs
Corn flour and maize flour are often used interchangeably. Maize flour is a general term for flour made from dried corn kernels. In the U.S., corn flour is a fine powder made from dried corn kernels, while in the UK, "cornflour" typically means cornstarch.
More gluten-free corn flour recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Corn Flour Cookies
Ingredients
- 2 tablespoons tapioca starch + 3 tablespoons warm water
- ¼ cup organic cane sugar
- 2 tablespoons maple syrup room temperature
- 4 tablespoons coconut oil melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¾ cup finely ground corn flour
- 1 ½ cups almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup organic cane sugar for rolling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for a couple minutes.
- In a large bowl, add ¼ cup organic cane sugar, tapioca starch slurry, and maple syrup. Whisk to combine. Whisk in coconut oil, followed by vanilla extract.
- Add the corn flour, almond flour, baking soda, and salt. Stir until ingredients are completely incorporated. Allow dough to rest for 5 minutes to absorb the liquid ingredients.
- Place remaining ¼ cup organic cane sugar on a plate. Use a #40 cookie scoop or a tablespoon to scoop out dough, then roll into a ball.
- Place ball on plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
- Using your palm, press down on the tops of each dough ball just slightly.
- Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool.
Jabbara Edwards
These would be great with dried cranberries or cherries.
Tessa
That's a great idea!
Lilly
Would this work with coconut sugar as well? Instead of cane sugar.
Tessa
Hi Lilly! I think coconut sugar would work but it will slightly alter the flavor and sweetness.