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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Let cool on baking sheets for 5 minutes, then use a spatula to transfer to a cooling rack.