Blueberry Cornmeal Cookie
Ingredients
Steps
1. Drain the blueberries well. Thaw them, mash them with a fork, and let excess liquid drain off for a few minutes. You want about ½ cup mashed berries, but not a cup of blueberry juice.
2. Heat oven to 350°F. Line a baking sheet with parchment.
3. Whisk together the flour, cornmeal, baking powder, baking soda, and salt.
4. In another bowl, beat the softened butter and maple syrup/sugar until smooth. Beat in the egg and vanilla.
5. Stir in the mashed blueberries and lemon zest.
6. Add the dry ingredients and stir just until combined. The dough should be soft and scoopable, not runny. If it seems very wet, add another 1–2 tablespoons GF flour.
7. Chill 20–30 minutes. This is especially helpful with the moisture from the blueberries and GF flour.
8. Scoop about 1½ tablespoons per cookie onto the baking sheet. Flatten slightly with your fingers or the bottom of a glass.
9. Bake 11–14 minutes, until the edges are lightly golden and the centers look set.
10. Let them cool on the baking sheet for 5–10 minutes before transferring. They’ll firm up considerably as they cool.
2. Heat oven to 350°F. Line a baking sheet with parchment.
3. Whisk together the flour, cornmeal, baking powder, baking soda, and salt.
4. In another bowl, beat the softened butter and maple syrup/sugar until smooth. Beat in the egg and vanilla.
5. Stir in the mashed blueberries and lemon zest.
6. Add the dry ingredients and stir just until combined. The dough should be soft and scoopable, not runny. If it seems very wet, add another 1–2 tablespoons GF flour.
7. Chill 20–30 minutes. This is especially helpful with the moisture from the blueberries and GF flour.
8. Scoop about 1½ tablespoons per cookie onto the baking sheet. Flatten slightly with your fingers or the bottom of a glass.
9. Bake 11–14 minutes, until the edges are lightly golden and the centers look set.
10. Let them cool on the baking sheet for 5–10 minutes before transferring. They’ll firm up considerably as they cool.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 250kcal 12%
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Fat 10g 15%
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Saturated Fat 2g 10%
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Carbohydrates 30g 10%
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Fiber 4g 16%
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Sugar 5g 10%
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Protein 10g 20%
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Cholesterol 30mg 10%
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Sodium 600mg 25%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
If you want them more crisp: use ⅓ cup sugar instead of maple syrup and bake 1–2 minutes longer.
If you want them soft and chewy: use maple syrup and don’t overbake.
If you want a stronger blueberry flavor: add ½ cup white chocolate chips or chopped pecans—both work particularly well with blueberry + cornmeal.
If you want them soft and chewy: use maple syrup and don’t overbake.
If you want a stronger blueberry flavor: add ½ cup white chocolate chips or chopped pecans—both work particularly well with blueberry + cornmeal.
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