Cornmeal and blueberries might seem more like a pancake combo than a cookie combo, but these cookies are so delicious you might want to double the recipe so you’ll have them for more than a half a day. They aren’t extremely sweet, like some fruit desserts. The blueberries add a sweetness that mixes perfectly with the cornmeal.
If you use vanilla extract the cookies have a more “traditional” cookie flavor but if you use orange extract, it becomes something extra special.
You can use either regular flour or gluten free.
1 1/2 cups of either regular flour or gluten free flour
I cup of cornmeal
3/4 cup of sugar
1 1/2 tsp. baking powder
1/2 cup of blueberries
3/4 cup of salted butter, melted
2 eggs beaten slightly
1 tsp vanilla or orange extract
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Mix together flour, cornmeal, sugar and baking powder in a large bowl. Make sure it’s mixed well so the baking powder is evenly distributed.
Melt the butter in a small bowl in the microwave using 30 second intervals until it’s totally melted. Stirring between microwaving helps it to melt faster
Combine the eggs, melted butter and vanilla or orange extract and fold into the flour mixture. Add the blueberries. The best method for mixing the flour with the wet ingredients is your hands. Coat them with cooking spray so the batter doesn’t stick as much. Don’t worry if the blueberries get smashed.
Make balls out of the dough. Depending on the size of the dough balls you can either have a dozen bigger cookies or two dozen smaller ones. Put them on the baking pan lined with the parchment paper and make sure they’re about two inches apart.
Bake for about 13 minutes. They should be light brown. Remove from baking pan and either cool on a wire rack or a plate.
These cookies were so good that we only had two out of two dozen left the next day. The texture and flavor went beautifully with a cup of tea. And with the fresh blueberries they are more nutritious than chocolate chip cookies. The kids will love them, too!