This is a recipe for a cookie I have never heard of. We’ve all make cornbread in all of its forms, but I haven’t made a corn cookie. I was intrigued by the concept. Going through the recipe I noticed one thing, most of the corn flavor comes from a can of creamed corn. Sounds good, except, the stuff in a can is sweet and ridiculously loaded with sodium. That’s no good. I also noticed they drained off the liquid from the can and used that and threw away the corn kernels. Why would you do that? Sounds like such a waste. Anyway, here is the recipe from Delish for Corn Cookies. They made a riff using a common ingredient rather than freeze-dried corn, which is not. Well, I’m going to riff this again for all of my low sodium readers. You can still have the cream and the corn all without a boat load of sugar and sodium.
Here are the original stats:
Here’s what I changed:
- I replaced the heavy cream with a dairy free half and half to delete the dairy.
- I replaced the canned creamed corn with frozen corn and half and half to reduce the sugar and sodium.
- I replaced the sugar with sweetener to reduce the sugar.
- I replaced the all purpose flour with almond and coconut flour to reduce the carbs.
Here are the updated stats:
Here is the final recipe:
Lower Carb Corn Cookies
Makes 14 Cookies
- 1 cup frozen corn
- 6 tbsp. dairy free half and half
- 1/2 c. granulated sweetener
- 1/2 c. (1 stick ) butter, softened
- 3 tbsp. packed brown sugar substitute
- 1 large egg yolk
- 9 tbsp. almond flour
- 3 tbsp. coconut flour
- 2/3 c. fine cornmeal
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. xanthan gum
- In a small pot over medium-low heat, combine half and half, frozen corn, and granulated sweetener and cook until thickened and caramel-like, about 8 to 10 minutes. The mixture will not brown. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes.
- In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and brown sugar substitute until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed.
- Fold in flours, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight.
- Scoop and roll chilled dough into 1 1/2″ balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.
- When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 1″ apart. These cookies will not spread.
- Bake until edges are deeply golden and center is puffy, about 12 minutes. When you take them out of the oven, lightly press on the top to flatten.
- Let cool on baking sheets for 5 minutes, then use a spatula to transfer to a cooling rack.
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