This recipe makes close to between 36-40 mini cookies, using a 1 tablespoon scoop. They spread to 2” on the button and taste like a mix of maple butter, cornbread and sugar cookie. They crackle up nicely on top and stay chewy in the middle. Not bad!
Ingredients:
1 1/2 cups flour
1/2 cup cornmeal
1 tbsp cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup + 2 tbsp salted vegan butter (I used becel baking sticks)
2/3 cup granulated sugar
1/4 cup brown sugar
1/4 cup real maple syrup
1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
1 tsp butter-vanilla extract (Lor-Ann is vegan friendly!)
For Rolling:
2 tbsp sugar
1 tbsp cornmeal
Make your flax egg and keep off to the side to thicken (5 min+).
In a mixer, add butter and sugars and mix until well incorporated. Wet ingredients come next, mix until smooth. Add in all dry ingredients and mix under a smooth cookie dough forms.
Use a 1 tbsp scoop to scoop about 32-36 cookies. Keep in the fridge on a lined baking pan for 30min+.
Preheat the oven to 350°, and roll each cookie dough ball into the sugar/cornmeal mixture.
Divide batch between 3 cookie sheets (12 each) as they’ll spread, and bake in batches for 10-12 min until golden brown. (11min worked for me)
Wait til they’ve cooled on the pan before enjoying.
PS: they freeze well.
PPS: a 2 tbsp scoop will yield 20 cookies and needs about 16-18 min in the oven and will spread to 4” or so.. but I like the 1 tbsp cookies the most — they spread to 2” after baking.
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