Brazilian Corn Cookies
Corn is a staple in Brazilian cuisine and is used in a variety of dishes, including desserts like these corn cookies.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1.5 cup Cornmeal
- 0.5 cup Gluten-free flour blend
- 0.5 cup Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Canned corn kernels
- 0.5 cup Shredded coconut
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, baking powder, and salt.
- Add the coconut oil and vanilla extract to the dry ingredients. Mix well until the mixture resembles coarse crumbs.
- Stir in the canned corn kernels and shredded coconut.
- Form the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball with the back of a spoon to create a cookie shape.
- Bake in the preheated oven for 15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.