You love cornbread. You love cookies. Well, now it’s time for you to fall in love with these honey cornmeal cookies!
These delicious dairy free cookies are soft and chewy, with the perfect amount of honey flavor and a bit of texture from the cornmeal. It’s like cornbread, but in cookie form.
They’re perfect alongside a cup of tea or served for dessert. Just a reminder – honey shouldn’t be served to kiddos under one year old, so this dessert shouldn’t be given to your little ones.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Cornmeal – I use stone-ground cornmeal in this recipe and love the hint of texture that it leaves in the final cookie. You can use more finely ground cornmeal though if you prefer a smoother texture.
- Dairy-free butter – Country Crock plant butter sticks work well in cookie recipes; you can either use the avocado oil sticks or the generic baking sticks. If you need a soy-free option, Earth Balance soy free sticks are a good choice. Note that some dairy-free butters, especially tub versions, have a higher moisture content that don’t work well for cookies. I recommend using the brands mentioned for best results.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by creaming together the butter, sugar, and brown sugar. I find this easiest to do in a stand mixer with a paddle attachment, but you can use a hand mixer as well if that’s what you’ve got. You want the mixture to be light and fluffy.
Add the honey, eggs, and vanilla, and mix until well combined.
In another bowl, combine the flour, cornmeal, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir until combined.
Portion out the cookies onto parchment-lined baking sheets. I like to use a 1 ½ tablespoon cookie scoop for these cookies.
Bake ‘em for about 10-12 minutes, then let cool on the pan and enjoy! Be sure to let them cool completely on the pan or they can crumble.
Recipe Tips
Storage: Store in an airtight container or ziptop bag at room temperature for up to 3 days. For longer storage, freeze.
Freezing: You can freeze the dough balls and bake from frozen (you might just need to add a couple extra minutes). You can also freeze fully baked cookies and defrost at room temperature when ready to eat. Use within 3 months for best quality.
Cookies Spreading Too Much: Excessive spreading can sometimes happen if the dairy-free butter wasn’t softened or mixed properly. If the butter is melted instead of softened, it can lead to excessive spreading on all the cookies. Be sure the butter is softened to room temperature when preparing these. Also, if there are pockets of butter that aren’t fully incorporated when mixing, it can lead to the cookies that have those pockets spreading when they hit the oven (often this will just be one or two cookies on the pan). Sometimes, improper oven temperature can also lead to excessive spreading too (check with an oven thermometer if you frequently run into issues). Lastly – if you seem to have issues with spreading, you can always chill the dough for about 30-60 minutes before baking.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free. As long as your dairy-free butter does not contain nuts, this recipe is also nut free.
This recipe does contain wheat/gluten (in the flour), eggs (in the egg), and soy (in the dairy-free butter). You can eliminate soy easily by choosing one of the dairy-free butter options that does not contain it. I have not tested substitutions for wheat and egg in this recipe.
More Unique Dairy Free Cookie Recipes
If you’re looking for more unique dairy free cookies, be sure to give one of these a try:
- Butternut squash molasses cookies
- Dairy-free brownie mix cookies
- Peanut-butter stuffed chocolate cookies
- Lemon olive oil rosemary cookies
- Chai cashew butter cookies
I hope you enjoy this dairy free honey cornmeal cookie recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Honey Cornmeal Cookies
Ingredients
- ½ cup dairy-free butter, softened to room temperature (1 stick; i.e. Country Crock plant butter)
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup honey
- 1 large egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ½ tsp baking soda
- ¼ tsp salt
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In another large mixing bowl, cream together the dairy-free butter, brown sugar, and granulated sugar until light and fluffy.
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Add the honey, egg, and vanilla, and mix until well combined.
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In another medium mixing bowl, combine the flour, cornmeal, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until combined.
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Portion out the cookie dough onto the parchment-lined baking sheets using a 1 ½ tablespoon cookie scoop (or just heaping spoonfuls). Bake at 350 degrees F for 10-12 minutes, or until the cookies no longer look wet on top.
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Let cool on the pan, then enjoy.
Recipe Notes
- Be sure the butter is softened, not melted, and be sure the cookie dough ingredients are well combined. Melted butter and improper mixing with pockets of butter can lead to excessive spreading of the cookies.
- If you run into issues with spreading, try chilling the dough for 30-60 minutes prior to baking.
- Note that some dairy-free butters, especially tub versions, have a higher moisture content that don’t work well for cookies. I recommend using either Country Crock plant butter sticks or Earth Balance sticks for best results.
Nutrition analysis (approximate per cookie): 118 calories, 5 g fat, 2 g saturated fat, 110 mg sodium, 17 g carbohydrate, 0.5 g fiber, 9 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 3%, Potassium: 1%
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