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Lemon Cornmeal Cookies

Yields24 ServingsPrep Time15 minsCook Time8 mins

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.

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

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.


Form the dough into 1 ½-inch balls and roll in sugar, if using.


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.

Nutrition Facts

Serving Size 1 cookie

Servings 0

Amount Per Serving
Calories 157
% Daily Value *
Total Fat 6g10%

Saturated Fat 0.4g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 89mg4%
Total Carbohydrate 24g8%

Dietary Fiber 0.5g2%
Sugars 11g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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