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Vegan Chocolate Chip Corn Cookies (with a gluten-free option!)

5 from 4 reviews

A playful vegan chocolate chip cookie with corn and lime and a gluten-free version, too! 

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

  1. 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.
  2. In a food processor, pulse the corn kernels into a fine crumb or meal, ensuring that you stop before it becomes pureed corn.
  3. 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)
  4. 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.
  5. 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.
  6. 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.