Hi fellow foodie friends! Oooh….I like the sound of that. I want to say I am beyond thrilled to be a part of YumUniverse for the next couple of months and a HUGE thanks to Heather for letting me share in the goodness! With that, let the blogging commence!
Throughout my guest blogging experience, if you see a recipe you love but don’t want to make it yourself, contact me at pennyspastrieschicago.com and I’ll make it for you! Also, I encourage questions and comments below and feel free to contact me directly as well—I am a friendly person and I don’t bite….unless you are a raw vegan creampuff!
I also want to say that I will do my best to fulfill requests as I post recipes, provided they are reasonable, but my plan for the next few weeks is to come up with recipes that are focused on one special ingredient. Also, I will using fresh, organic in-season and locally-grown ingredients that have to do with the holiday season!
This brings us to the first key ingredient for this week: Rosemary.
I got this idea from YumUniverse fan, Robyn R., who commented that she wanted me to try a rosemary cornmeal cookie that was low in sugar, flour and butter—basically the deadly stuff. I was so inspired, that this week I just couldn’t resist making two recipes for YU!
So, this first recipe is for a Gluten-free Vegan Rosemary Cornmeal Cookies.
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Makes: a lot of cookies. I wish I counted, but I started eating them right away and lost track. A testament to their deliciousness, I guess.
Preparation Time: 10 mins to make, 15 to bake
Tools:
Baking sheets
Standing mixer, whisk or kitchen spatula
Assorted Bowls
Silpat (optional, if no silpat, line your baking sheet with unbleached parchment paper)
Ingredients:
• 2 tbsp cold-pressed virgin coconut oil
• 1/4 cup +2 tbsp grapeseed oil
• ½ cup organic sucanat
• 3 tbsp of pure water + 1 tbsp ground flax seed whisked together (this is your egg replacer. I will be using this a lot. I really like the consistency and neutral taste.)
• 1 tsp organic vanilla extract
• ¾ cup rice flour
• ¾ cup organic cornmeal
• 1 tsp aluminum-free baking powder (look for gluten-free if you have a sensitivity)
• 1 tbsp fresh rosemary, chopped (Add more or less if you like!)
• Pinch of pink Himalayan or Celtic sea salt
Let’s Get Started:
This is a basic cookie recipe, so first preheat the oven to 375°F. You can grease the baking sheets with coconut oil, or line them with unbleached parchment paper, but my favorite thing in the world is my Silpat! You can buy them at Bed Bath and Beyond and bring in a 20% off coupon and you are golden.
In a bowl, mix together the sucanat (or other sweetener) and oil. If you are using sucanat, it won’t dissolve, which is ok. Add the egg replacement and vanilla extract. Fold in (meaning gently mix—NEVER overmix gluten free flour or your product will become dense and probably rock hard) rice flour, cornmeal, baking powder, rosemary, and salt.
Drop tablespoonfuls of dough (I used a mini ice cream scooper) on your greased baking sheet and flatted out slightly (with a smooth glass or spatula) as these cookies don’t spread when baking.
Bake for about 10 minutes or until lightly brown on top. Remove the baking sheet from the oven and let them cool before removing or else you cookies will crumble!
Once cool, remove them and EAT! They are so good because they are soft in the center, crunchy on the outside and just sweet enough. I am SO grateful to Robin for suggesting this. I am sure these will be a hit at your next party.
Toodles!
UNIQUE INGREDIENTS & TOOLS
The YumUniverse OpenSky Shop:
Pink Himalayan sea salt
Celtic sea salt
Virgin coconut oil
Aluminum-free baking powder
Organic vanilla extract
Raw, organic agave nectar
Stevia herb powder
Amazon carries:
Fine Ground Celtic Sea Salt
Pink Himalayan Salt (Pack of 3)
Organic cornmeal
Rice flour
Organic sucanat
Grapeseed oil
RawGuru carries:
Fine Ground Celtic Sea Salt
Fine Ground Pink Himalayan Salt
Raw, Cold-Pressed Coconut Oil
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4 Comments to “Penny’s Rosemary Cornmeal Cookies”
Hooray!! I can’t wait to try making them myself! Thanks Penny
Those cookies look beyond delicious! YUM! The texture sounds just right as well.
And HOORAY for the silpat. They’re perfect for roasting veggies as well. I use mine all the time!
Cardamom is one of my favorite ingredients. I recently tried a cardamom salted caramel covered in dark chocolate that might be one of the most delicious things I’ve ever tasted. I’d love to see more recipes with cardamom!
Hello! I thought I should weigh in after making these- twice!
The first time I used canola oil, agave and maybe over-worked the dough making it into cookie shapes and they came out tasty- but a little dry and hard.
However, the second time I used the grapeseed oil, sucanat and plopped the batter on the cookie sheet in messy clumps. The resulting batch (12, by the way) is awesome! fluffy, crunchy, sweet, perfect. Perfect!
I will report they also passed the boyfriend test (he can be a stick-in-the-mud.) Yay! Thanks again Penny
OH! Glad you enjoyed them. Sometimes ingredients can be tricky…so playing around is good!
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