Tuesday, January 15, 2013

Brazilian Corn Cookies

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!

(Here’s an affiliate link for you: One 28 oz Bob’s Red Mill Evaporated Cane Juice SugarBob’s Red Mill Gluten Free Corn Flour, 24 Ounce Packages (Pack of 4)Bob’s Red Mill White Rice Flour — 24 oz)

 

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?

(Here’s my favorite cookie scoop: Cookie Dough Scoop with Push Button (Orange))

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

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Brazilian Corn Cookies

Yield: 24 cookies

from Bob's Red Mill

Ingredients:

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 Egg
1/2 cup Butter

Directions:

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.

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14 Responses to “Brazilian Corn Cookies”

  1. 1

    a farmer in the dell — January 15, 2013 @ 4:15 pm

    Yay for another Bob’s Red Mill Recipe! These look A-MAZING. I like that they aren’t too sweet. I think these would pair well with a cup of coffee in the morning! Thanks for another great recipe!

    • katieb replied: — January 15th, 2013 @ 5:06 pm

      That is a GREAT idea!

  2. 2

    The Squishy Monster — January 15, 2013 @ 5:22 pm

    I just watched your “stuff food bloggers” say video and it really does deserve a bazillion views. It’s so very true. I enjoy your style and great blog!!!

  3. 3

    Christine — January 16, 2013 @ 10:25 am

    These sound really good. I’m a sucker for anything with corn.

  4. 4

    Lauren @ Climbing Grier Mountain — January 16, 2013 @ 11:39 am

    I have never heard of these cookies! I’m intrigued. Plus, the addition of coconut could really make these guys interesting. Love it!

  5. 5

    Laura Dembowski — January 16, 2013 @ 3:11 pm

    I love how thick those cookies look! I bet the corn flavor is wonderful too :)

  6. 6

    Noble Pig - Cathy — January 16, 2013 @ 4:50 pm

    I recently went on a tour at Bob’s Red Mill with Bob himself and a bunch of other bloggers. Love that place and their products…so glad they are so close to me. I love these cookies too..look fab-o!

    • katieb replied: — January 16th, 2013 @ 6:51 pm

      NO WAY! That would be SO much fun!!

  7. 7

    Chung-Ah | Damn Delicious — January 17, 2013 @ 12:22 am

    Cute spatula! And yes, I most definitely have to make these cookies. And then eat like 12 before bed since that’s the best time to eat them :)

  8. 8

    Julia {The Roasted Root} — January 17, 2013 @ 7:03 pm

    Very nice! I love how fluffy these cookies turn out and I’ve never tried baking a sweet treat with corn flour – sounds deeeelicious!

  9. 9

    Megan {Country Cleaver} — January 20, 2013 @ 7:12 pm

    C is for cookie – it’s good enough for me!! And I want 53 of these.

  10. 10

    The Hill Country Cook » Hazelnut Chocolate Shortbread — June 12, 2013 @ 5:41 pm

    [...] made S’mores cookies, Corn Cookies, and now Hazelnut Chocolate [...]

  11. 11

    Laura Dembowski — June 30, 2013 @ 12:48 pm

    I made these and posted about them on my blog. They are so yummy! We couldn’t get enough of them. Thanks for the great recipe and I’d love if you’d come take a look at my post! http://piesandplots.net/cornbread-cookies/

    • Katie replied: — July 3rd, 2013 @ 11:01 pm

      Thanks Laura! Aren’t they delicious??!

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