I have another post from Bob’s Red Mill, y’all!
Meet – Brazilian Corn Cookies.
So, if you’re child is doing a report on Brazil, make these cookies.
If you like corn, make these cookies.
If you like corn meal mush (ME!!!), make these cookies.
If you have brown hair, ma- okay, okay.
They alsooo happen to be GLUTEN FREE!
I’m not on the gluten-free bandwagon, but do know that gluten-free stuff is good for you!
They’re pretty good too. Not too sweet, and made with wholesome, high quality ingredients.
Ingredients you can trust.
No, I was not paid to say that. I just really like Bob’s Red Mill products.
Last week I made the S’more Cookies, and next week I’ll showcase Hazelnut Shortbread.
Look at that gorgeous dough! Made in my new favorite OXO mixing bowl with a rubber bottom.
Wedding gift #31 I’m just now discovering.
I LOVE OXO! Seriously, well designed products.
Aren’t they pretty little things?
I didn’t add the coconut because I was out… that means another batch will be in the works!
They totally remind me of old timey cookies my grandma would have made. They were often made by Sioux Indians because of the abundance of corn in that area, did ya know that?
So…. if your child is doing a report on Sioux Indians….
~ Peace, Love, and Old Timey Cookies Y’all
Brazilian Corn Cookies
Yield: 24 cookies
from Bob's Red Mill
1 cup Gluten Free Corn Flour
1/2 cup White Rice Flour
1/2 cup Corn Starch
1 tsp Baking Powder
1/2 cup Shredded Coconut
1/2 cup Evaporated Cane Juice
1/2 cup Butter
Mix dry ingredients together; set aside. In a separate bowl, cream together the butter, egg and sugar. Add the dry ingredients and blend until smooth. Make 1 ½ inch balls with the dough and place on greased baking sheet. Flatten the balls gently with the palm of your hand. Bake at 350°F for 12 minutes, or until golden brown.