Dietetic Cornmeal Cookies
Indulge guilt-free with these perfectly balanced Dietetic Cornmeal Cookies, a wholesome treat that combines the rustic flavor of fine cornmeal with the nutty goodness of whole wheat flour. Naturally sweetened with honey or agave syrup and moistened with unsweetened applesauce, these lower-fat, low-sugar cookies are a delightful option for health-conscious snackers. The hint of vanilla and tender crumb make them irresistible, while the versatility of using dairy or plant-based milk ensures they suit a variety of diets. Ready in under 30 minutes and made with simple pantry staples, these golden cookies are ideal for a quick snack or a light dessert. Plus, they're easy to store, making them perfect for meal prepping or on-the-go munching!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams cornmeal (fine or medium grind)
- 80 grams whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 grams unsalted butter, softened
- 60 grams unsweetened applesauce
- 40 grams honey or agave syrup
- 1 teaspoon vanilla extract
- 45 milliliters milk (dairy or plant-based)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the cornmeal, whole wheat flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the softened butter, unsweetened applesauce, and honey (or agave syrup) until smooth and well combined.
Mix in the vanilla extract to the wet mixture.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. The mixture will be thick but pliable.
Slowly incorporate the milk, 1 tablespoon at a time, until the dough comes together and is slightly sticky but not wet.
Using a tablespoon or a small cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Flatten each ball of dough slightly with the back of a spoon or your fingers to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 42.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
