These soft and chewy chocolate corn flour cookies are so delicious! Cocoa powder gives them a rich chocolatey flavor that tastes delicious with the naturally sweet corn flour. Plus they're gluten free!
I found myself with a gigantic bag of corn flour when I made homemade tortillas for Thai-style tacos & quesadillas. I was researching other ways corn flour can be used, and I was pleasantly surprised when I saw that you can add corn flour in cookies for a chewier texture. So, welcome to center stage, chocolate corn flour cookies!
The texture of these cookies is so soft and chewy. The dough doesn't flatten and spread in the oven out like most cookies, so they maintain their round shape. I add cocoa powder to give them a more chocolatey taste. But the earthy, sweet taste of the corn flour still shines through.
I've spent hundreds of hours since 2020, in my kitchen testing and developing foolproof recipes for beginner home bakers. This cookie recipe is perfect since the corn flour prevents the cookies from spreading too thin in the oven, which would risk burnt or crispy cookies.
What is Corn Flour?
Corn flour is different from cornstarch or cornmeal. Corn flour is made from milled dried corn kernels. A chemical process called nixtamalization is involved in making corn flour, which helps make the nutrients of corn more readily available for our bodies.
On the contrary, cornstarch is a carbohydrate that is extracted from corn that is used as a thickener in recipes. And cornmeal is made from ground dried corn, but it is much coarser than corn flour.
Corn flour has been around for thousands of years. In fact, corn was first domesticated in Mexico around 10,000 years ago.
Ingredients
- Corn flour - note that corn flour is different from cornstarch and cornmeal.
- Gluten free flour - I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour; if you use a different flour blend, get one that includes xanthan gum.
- Baking powder - helps the cookies rise a little in the oven.
- Cocoa powder - creates a rich, chocolatey flavor in the cookies
- Salt - enhances the flavors of the other ingredients
- Unsalted butter - allow your butter to soften to room temperature
- Granulated sugar - sweetens the cookie dough
- Milk - you can use dairy milk or non dairy milk, depending on your preference
- Semi sweet chocolate chips - these are optional add-ins to your cookies to enhance the chocolate flavor
How to Make Chocolate Corn Flour Cookies
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the corn flour, gluten free flour, baking powder, cocoa powder, and salt. Set aside.
- In a separate mixing bowl, use an electric hand mixer or a wooden spoon to cream the softened butter and granulated sugar until it is fluffy and smooth.
- Add the dry ingredients into the creamed butter and sugar, and add the milk. Mix everything with a wooden spoon until there is no dry flour visible.
- Fold in the chocolate chips.
- Shape the dough into 12 even-sized balls and arrange them on a baking sheet lined with parchment paper.
- Bake for 15 to 18 minutes, until the cookies don't look or feel dry.
Storing
These chocolate corn flour cookies don't dry out as fast as other cookies. But that probably won't matter, because they'll be all eaten up within minutes!
Room temperature: Store cookies in an airtight container at room temperature for up to 3 to 5 days.
Freezer: Store cookies in an airtight container or in a freezer safe bag in the freezer for up to 3 months.
More Gluten Free Baking Recipes
- Chocolate Zucchini Muffins
- Chocolate Zucchini Bread
- Homemade Fortune Cookies
- Easy Gluten Free Breadsticks
- Savory Carrot Galette
- Vegan Cookie Dough Macarons
- Strawberry Pop Tart Macarons
- Chocolate Strawberry Macarons
- Macaron Trouble Shooting Guide
Chewy Cocoa Corn Flour Cookies
Ingredients
- 1 cup corn flour
- 1 cup gluten free baking flour (I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour)
- 1 teaspoon baking powder
- 4 tablespoon cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- 1 cup granulated sugar
- ¾ cup milk (you can use dairy milk or non-dairy milk)
- ⅓ cup semi sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the corn flour, gluten free flour, baking powder, cocoa powder, and salt. Set aside.
- In a separate mixing bowl, use an electric hand mixer or a wooden spoon to cream the softened butter and granulated sugar until it is fluffy and smooth.
- Add the dry ingredients into the creamed butter and sugar, and add the milk. Mix everything with a wooden spoon until there is no dry flour visible.Fold in the chocolate chips.
- Shape the dough into 12 even-sized balls and arrange them on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes, until the cookies don't look or feel dry.Enjoy!!
Notes
- Note that corn flour is not the same as cornstarch or cornmeal.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Optional: Place one chocolate chip on the top of each cookie ball prior to baking for a cute look.
Nutrition
This post was originally published on April 23, 2021.
Yum-number1
I like how you use left over ingredients from other recipes to come up with new and smart recipes, love these cookies!! â¤ï¸
strawberryandcream
Thank you! Can't let any food go to waste! 🤓😉
Markus + Micah
Oh, my best friend is into soft and chewy cookies. I like them, too, but prefer the drier ones most times. These are interesting. Never tried corn flour before. And finally, your photos are super cute!
strawberryandcream
Thank you!! Do you have a favorite drier cookie, maybe like a shortbread?
AND Thank you so much!! 🥰ðŸªðŸŒ½
ordinaryfabgirl
Yum, these look delicious
strawberryandcream
Thank you! 🥰🥰