Chewy Cocoa Corn Flour Cookies
To get the chewiest cookies, add corn flour! These cookies taste decadent and chocolatey while the earthy sweet taste of the corn flour still shines through.
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
Serving: 1cookiesCalories: 243kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 92mgPotassium: 105mgFiber: 3gSugar: 20gVitamin A: 264IUCalcium: 66mgIron: 1mg
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