Vegan Chocolate Chip Corn Cookies (with a gluten-free option!)
A playful vegan chocolate chip cookie with corn and lime and a gluten-free version, too!
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Total Time: 38 minute
- Yield: about 20 cookies 1x
Ingredients
Scale
- 2/3 cup (112 grams) frozen corn kernels
- 1/3 cup (76 grams) cold cubed vegan butter
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (71 grams) lightly packed light brown sugar
- 3/4 cup (94 grams) all-purpose flour
- 1/3 cup (52 grams) fine cornmeal
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup (57 grams) vegan mini chocolate chips
For Gluten-Free Cookies:
- substitute an all-purpose gluten-free flour blend
- add 1 flax egg (1 tablespoon flax seed meal mixed with 3 tablespoons water left to sit for 10 minutes) to the sugar and butter when mixing.
Instructions
- Place the rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the corn kernels into a fine crumb or meal, ensuring that you stop before it becomes pureed corn.
- Add the butter, granulated sugar, and brown sugar and pulse until creamed together. (Blend in the flax egg after creaming the butter and sugar if making the GF version)
- Add the flour, cornmeal, vanilla, lime zest, baking powder, baking soda, and sea salt and run the machine until the dough comes together and forms a ball, pulling away from the sides of the processor bowl.
- Remove the inner blade and scrape any excess dough into the bowl. Fold the chocolate chips into the dough using a spatula. Allow the dough to rest in the refrigerator for 30 minutes.
- Using a 1-tablespoon cookie scoop, portion the dough into your hands. Roll into balls and place them 2 inches apart on the prepared baking sheet. Bake for 12-16 minutes until the edges are golden. Allow to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool. Cookies are best in an airtight container at room temperature for a few days.
Notes
If you have whole flax seeds and not flax seed meal, you can add whole flax seeds and 3 tablespoons of water to the dough just as you would a flax egg. Give the dough a good blend to bread the seeds up a bit.