Peanut butter is one of my all-time favorites in desserts and sweets. I love using peanut butter in my recipes because it adds a little saltiness that always works perfectly in desserts. These peanut butter cookies combine smooth peanut butter and cornmeal and are easy to make, gluten free and nondairy. The cornmeal adds a special texture and makes these cookies even more addictive than traditional peanut butter cookies.
I made these peanut butter cookies with my nephews a few times, and even though I wasn’t sure if they like the cornmeal texture – they absolutely loved it and keep asking me to make these cookies over and over whenever I see them.
Cornmeal Peanut Butter Cookies
Based on a recipe from the blog Pastry Affair with little adjustments.
For the cookies:
- 240 grams (1 cup) smooth peanut butter
- 100 grams (1/2 cup) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 60 grams (1/3 cup) cornmeal
- Sugar powder for serving
Preheat oven 175c degrees.
In a large bowl mix together peanut butter, sugar, egg, vanilla, baking powder and cornmeal until smooth dough forms.
Form small balls of dough and place on an oven tray lined with baking paper.
Slightly flatten the top of the cookies using a fork.
Bake for about 10-12 minutes or until golden and set on the edges, but still slightly soft in the center.
Cool completely, sprinkle with powdered sugar and serve.
- Keep the cookies in a sealed jar up the week.
- You can use brown sugar instead of sugar.
- I used a smooth peanut butter, but you can use crunchy peanut butter.
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