Corn cookies are simple pastries made with only fine corn flour, naturally gluten-free, without butter, and without baking powder. A crunchy cookie with a delicate taste filled with delicious berry jam, they are great for breakfast but also for accompanying a coffee. The fine corn flour is nothing more than the fine ground corn type, ground finer for making cakes, cookies, and various sweets. So fine it can also be added to other flours for making bread, but it is not suitable for making polenta.
Also check out other gluten-free recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 133.41 (Kcal)
- Carbohydrates 18.24 (g) of which sugars 7.82 (g)
- Proteins 1.97 (g)
- Fat 6.16 (g) of which saturated 0.98 (g)of which unsaturated 4.92 (g)
- Fibers 0.47 (g)
- Sodium 10.67 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups gluten-free corn flour (fine)
- 2 eggs
- 1/3 cup corn oil
- 1/3 cup brown sugar
- 1 lemon (zest)
- 1/3 cup berry jam (15 teaspoons)
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Work surface
- 1 Cookie cutter – large heart shape
- 1 Cookie cutter – small heart shape
Preparation
Wash and dry the lemon well.
In a bowl, combine the eggs with the sugar, grated lemon zest, and corn oil.
Mix the ingredients until you get a smooth cream.
Add the flour and knead quickly.
Dust the work surface with corn flour and roll out the dough to a thickness of about 1/8 inch.
Use the large heart-shaped cookie cutter to cut out cookies, then use the smaller shape to cut out as many cookies.
Gently place them on a baking sheet lined with parchment paper and bake in a preheated oven at 320°F for 20 minutes.
Remove from the oven and let cool, then fill with jam and sprinkle with powdered sugar.
They keep in a closed box for 4-5 days.
WARNING: check the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination
Gluten-free cookie recipes
Lemon cookies with whole rice flour
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