Lemon Cornmeal Cookies

If you’re looking for a dessert other than chocolate-caramel-coconut-etc., the only thing that should come to mind is a lightly sweet, subtly tart lemon cornmeal cookie with the tiny crunch of granulated sugar on top.  It’s a perfect cookie to eat with a cup of tea in the wintertime.  But then again, it’s a perfect cookie to pack on a hot day spent at the beach.  Maybe it’s just a perfect cookie.


Quantity Unit Name Link Alternatives
1 cup flour
½ cup yellow cornmeal (whole grain, medium grind is preferred)
¼ teaspoon salt
1 teaspoon baking powder
cup canola oil
½ cup agave nectar
2 teaspoons lemon zest
1 teaspoon vanilla extract
granulated sugar, to coat (optional)


  1. Preheat oven to 350°F. Combine the dry ingredients (flour, cornmeal, salt, baking powder) in a medium bowl. Make a well in the middle of the dry ingredients and add the oil, agave nectar, lemon zest, and vanilla extract. Combine the dry and wet ingredients and mix to form a crumbly dough.
  2. Form the dough into 1½-inch balls and roll in sugar, if using.
  3. Place the cookies on parchment- lined baking sheets, and flatten to 2-inch discs. Bake for 8 minutes, or until the edges are light brown.

Prep Time: 20 minutes
Serving Size: 2 dozen cookies / 24 servings
Sarah Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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