Kate Ray is a plant-based chef and writer based in the Hudson Valley, New York, who gets excited about local grains and weird desserts over on her Substack. Her latest creation? A one-bowl, maple-sweetened corn cookie that's vegan, gluten-free, and deeply satisfying.
In Kate's words:
"Corn and maple syrup are such a delicious combination — the earthy, fragrant notes of each play off each other for a perfect balanced sweetness. I’ve had 'maple corn cookie' written down as an idea I wanted to bake for months, but it wasn’t until Teresa Finney told me about the way she uses masa harina in her sweets that I decided to try a cookie using all masa harina.
"These cookies are crisp on the outside and soft and buttery on the inside, despite not using any butter. They’re extremely easy to make — just one bowl (if you use a microwave-safe one to melt the coconut oil) and with no chilling time necessary. The glaze is optional, but makes them more of a treat and helps them stay fresh longer."
2 comments
I tried this and loved it! I used melted butter in place of the coconut oil and 2 eggs instead of the cashew butter.
The taste was so unique- you really get the corn flavor and it is complimented well by the maple syrup. They turned out wonderful for a work event and were all gone at the end of it.
The recipe did yield 12 (big) cookies but I found that I did not have quite enough glaze, maybe I will increase the amount of glaze I make next time- but I do plan to make these again!
Thanks for a yummy and unique recipe and for making it so easy to whip these up!
Made these for a last-minute pot luck in honor of a coworker who is gluten-free & dairy-free, so I had to substitute the coconut oil with canola oil, & the cashew butter with peanut butter, since that’s what I had on hand. The dough was very dry & crumbly. I had to add extra canola oil to make it come together. Since they were already fairly dry in appearance when they went in the oven, I was nervous about knowing when they were done, but cracks appeared in the top just like the recipe indicated. They are sweet enough that I don’t feel the need to add the glaze. If I made these again, I would probably add some spice, like cinnamon.