Sunday, December 13, 2009

Peanut butter Cornmeal cookies (Vegan)

When Madhuram announced her 'Whole Grain Baking event - Corn', I wanted to try something with cornmeal that I had bought to make some corn muffins for my kid's school. This is based on my Vegan Almond Cookies recipe. Outcome was surprisingly crunchier from outside and soft and chewy from inside cookie. I am not a big fan of peanut butter. I wanted to try it out on peanut butter and then if it came out good, would make it with almond butter. (See, almond butter is much more expensive than peanut butter) Here goes the recipe..


  • 1/4 cup peanut butter
  • 1/4 cup all purpose flour
  • 1/4 cup sugar (Increase it to 1/2 cup if using no sugar added peanut butter)
  • 1/2 cup stone ground yellow cornmeal
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla
  • 2 - 3 tsp of water/soy milk to bring the dough together.
  • More Sugar for rolling the cookie dough.

Preheat the oven to 350 F. Line two baking sheets with parchment paper or use silpat mat. Mix peanut butter and sugar thoroughly. Mix vanilla to the peanut butter sugar mixture. You can use the electric beater, but I mixed it by hand. Mix the flour, cornmeal, baking powder in another bowl and stir to combine. Add this mixture to the peanut  butter, sugar mixture and mix with hand. Sprinkle water a tsp by tsp to get the cookie dough consistency. It won't be a very smooth dough, it will be a little crumbly so don't put too much of liquid. Make key lime size rounds from the dough and roll it in sugar and flatten it with a fork (You can do criss cross or pattern with the bottom of the glass) and place on the cookie sheet. It will not spread, so if you don't flatten it, you'll get a peanut cookie ball. I got 30 small size cookies for the above measurements. Bake for 10 - 12 minutes or till the bottom of the cookie has golden brown color. If you touch the cookie when it is still hot, it'll be soft. They get harder as they cool down. Cookies are crunchier due to cornmeal. It adds texture to it. But if you like it less crunchier, use 1/2 cup of all purpose flour and 1/4 cup of cornmeal. Or go for fine ground cornmeal.
I am sending this to Madhuram's Whole Grain Baking event - Corn.

Can make this with almond butter instead of peanut butter. In that case, use 1/2 cup of sugar and almond extract.

Happy Baking!! Pin It


  1. Same pinch, i too prepared this peanut butter cookies with cornmeal...will be posting mine soon..They tasted really marvellous na!!

  2. That's a great recipe Champa. I too like almond butter than peanut butter. This time I got a great deal on almonds in our Indian store, so thinking of making some almond butter at home. Hope it turns out good.

    Thanks for participating in the event.

  3. Looks so soft and crunchy Champa...nice tempting cookies:)

  4. Nice space here......just looked at your cakes in flickr.....nice collection...I'm also planning from a while to attend wilton classes, may be in the u use eggless products for decoration or regular kind....

  5. Sooo crunchy and tempting cookies...

  6. Cookies look crunchy..Well baked.

  7. looks like good day biscuits champa. really nice..

  8. Spice, to answer your question, I used egg products for decorations. I am the only person who doesn't like to use eggs in my place. If it is not egg as in egg in any dish/eatable, they don't mind. Plus it is easy to handle a cake baked with egg compared to egg less. It crumbles too quickly if you want to tort them into thin layers. Hope this helps.

  9. Cookies look crunchy and perfect..First time in your space and seems like you are perfect in baking :-)

  10. Thank you for such a simple recipe.

    I do not have cornmeal. Can I substitute with all purpose flour? Will it be crunchy?

  11. Anonymous, Yes, you can substitute all purpose flour. It won't be crunchy then. If you like a little bit of crunchiness, you can use fine soji in its place too. In any case, you might need a tsp or two water/milk more than otherwise. Good luck with your experiment.


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