Description
Delicious and crunchy corn and chia seed cookies with a unique flavor.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup chia seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cornmeal, all-purpose flour, chia seeds, baking powder, salt, and sugar. Mix well.
- In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the back of a fork or your fingers.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in 1/2 cup of chocolate chips or dried fruit.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg