I tried a new cookie recipe. What caught my attention in this recipe was the use of cornmeal in addition to flour. I decided to give it a try.
Chocolate Chip Cornmeal Cookies
Preheat oven to 350 degrees.
- 2 sticks room temperature organic butter
- 2/3 cup organic light brown sugar
Then beat into the sugar/butter mix:
- 2 organic eggs
- 2 teaspoons organic vanilla
Next add and mix:
- 1 cup organic cornmeal (yellow or blue)
- 1 cup organic unbleached white flour
- 1 teaspoon baking powder
Fold into the batter:
- 1 bag organic chocolate chips
- 1 cup walnuts
Bake for 12-15 minutes. Let cool completely.
This recipe, adapted from Bob’s Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day, actually calls for blue cornmeal flour. I didn’t have any, so I used standard yellow, but the blue would sure be fun for the kids.
We omitted the nuts, as my son is sensitive to them.
My son was at first disappointed, as he was expecting my typical chocolate chip cookies. The cornmeal does give the cookies a drier, more crumbly texture; however, they do hold together. I actually enjoyed the crunchier bits of cornmeal in each bite. These cookies grew on me after I had had a couple.
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