Corn Cookies

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

These crisp cookies are delicious paired with cedar tea. They will keep up to a week in a covered container. Makes a dozen small cookies.

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 ¼ cup Sunny Butter
 3 tbsp sunflower or hazelnut oil
 ¼ cup Passamaquoddy Maple maple sugar
 1 cup fine Ramona Farms cornmeal or corn flour
 Passamaquoddy Maple maple sugar for dusting
1

Preheat the oven to 350°F. Lightly grease a cooking sheet or griddle. In a large bowl, mix together the Sunny Butter, oil, maple sugar and cornmeal or corn flour. Using a teaspoon, drop generous portions of dough onto the baking sheet and lightly flatten with your fingers. Bake until the dough is firm, about 10-15 minutes. Remove and let cool. Store in an airtight container.

Ingredients

 ¼ cup Sunny Butter
 3 tbsp sunflower or hazelnut oil
 ¼ cup Passamaquoddy Maple maple sugar
 1 cup fine Ramona Farms cornmeal or corn flour
 Passamaquoddy Maple maple sugar for dusting

Directions

1

Preheat the oven to 350°F. Lightly grease a cooking sheet or griddle. In a large bowl, mix together the Sunny Butter, oil, maple sugar and cornmeal or corn flour. Using a teaspoon, drop generous portions of dough onto the baking sheet and lightly flatten with your fingers. Bake until the dough is firm, about 10-15 minutes. Remove and let cool. Store in an airtight container.

Corn Cookies
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