Monthly Archives: December 2015

Gluten Free Corn Cookies


Gluten Free Corn Cookies

This recipe is an adaptation of the Momofuku Milk Bar recipe. Freeze dried corn is not something that you come across all the time. But today I found it at my local spice shop. Freeze dried corn can be used in a variety of different things soups, cornbread muffins and pancakes. But today I’m using it for cookies.

We had these for dessert on Christmas Eve and they were delicious.

Santa's Cookies

Santa’s Cookies

Cold Flower Fairy

Cold Flower Fairy

Christmas Table

Christmas Table


Gluten Free Corn Cookies

Two sticks, or 225 g butter, room temperature

1 1/2 cups sugar
One egg
1 1/3 cups, or 225 g, brown rice flour
1/4 cup, or 45 g, cornmeal
2/3 cup, or 65 g freeze dried corn
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon kosher salt

Small bowl of sugar and a small juice glass, for pressing down the round balls of dough.

Combine butter and sugar in a stand mixer fitted with the paddle hook. Cream together on medium-high speed for two minutes. Scrape down the bowl and add egg and bat for an additional seven minutes.

In a blender, I used a Vitamix blender with a dry blade carafe, combine cornmeal and freeze dried corn. Blend to a fine powder.

Reduce the speed of the mixer to low and add brown rice flour, cornmeal/freeze dried corn powder mixture, baking powder, baking soda, and kosher salt.

Using a small ice cream scoop, scoop out small balls onto a Silpat or parchment lined baking sheet. Using a small glass dipped in sugar, flatten the top of each cookie. Do not bake the cookies at room temperature because they will run.

Cover the cookies with plastic wrap and refrigerate for at least one hour, and up to 24 hours.

Preheat the oven to 350°.

Bake for 15 to 18 minutes. The cookies will, puff up and become brown on the edges, do not over bake. Allow the cookies to cool baking sheet. Cookie should be eaten within the first 3 to 4 days. If they last that long, I found that the second day is probably the best. The cookies have time for their flavor to develop at this point. The cookies will also freeze for up to a month very well.



Oatmeal Raisin Cookies, or the only way to keep my husband out of the cookie jar!

The one way to keep my husband out of the cookie jar is to make something he doesn’t like and he likes just about everything. Everything that is but raisins. So in an effort to keep him on his diet I’m making cookies with raisins.  If they have oatmeal in them they’re healthy right?


Oatmeal Raisin Cookies
1 cup butter, slightly softened
1 1/4 brown sugar
1/2 granulated sugar
2 eggs
2 Tablespoons milk
2 teaspoons vanilla paste
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins
Preheat oven to 375 degrees.

Cream together butter with brown and white sugar.  Incorporate eggs, milk and vanilla paste. I like using vanilla paste in a lot of my recipes in place of regular vanilla. I think it has a more intense flavor.  if you would like to try vanilla paste in your recipes simply substitute it in 1 for 1.

Sift together flour, baking soda, salt, cinnamon, and nutmeg. And add the dry ingredients into the creamed mixture.  Once combined stir in oats and raisins.  Chill mixture in the refrigerator for 30 minutes.

With a small scoop, scoop rounds onto a Silpat or parchment paper.  Bake for 9-10 minutes.


Cookie, cookie, cookie thats for me!