The cornmeal and chocolate cookies are soft and delicious, perfect for breakfast or a snack. Made with gluten-free flours, they are also naturally dairy-free. Don’t miss the many gluten-free cookie recipes on the blog like the corn cookies or the Linzer cookies and more coconut cookies with rice flour.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup gluten-free cornmeal
- 1 3/4 cups flour (Mix It Schaer)
- 1/3 cup sunflower oil
- 2 eggs
- 1/3 cup sugar
- 1/2 teaspoon gluten-free baking powder
- 1 lemon (zest grated)
- 2 1/2 oz dark chocolate (gluten-free)
Tools
- 1 Bowl
- 1 Grater
- 1 Whisk
Steps
Break the eggs into a bowl, add the grated lemon zest, sugar, and oil. Whisk until smooth and well combined.
Add the flour, baking powder, and dark chocolate shavings. Knead well to form a soft dough.
Take pieces of dough weighing about 1 oz and form into balls. Place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 350°F for 15 minutes. Remove from the oven and let cool.
They can be stored in a closed container for a week.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are free of gluten contamination
Advice
Sunflower oil can be replaced with another light-tasting oil like rice or corn.
You can also use milk or white chocolate.
You can also use milk or white chocolate.
You can also use milk or white chocolate.
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