Yes, corn cookies. If you ever ate honey on your cornbread or put sugar in your grits than you’re already half way there. (PS I am staunchly in the Salt in Grits Club, but I will still eff up some corn cookies.) They’re just a touch sweet, but not sugary, buttery, and saltier than your average “salted caramel whatever.” The center is chewy, the outer edge is crunchy. As you eat them you think things like, “This would be amazing with vegan cream cheese icing” and ” I could make a baller ass ice cream out of these” but instead you just eat them all while hovering over the sink at 11pm on a Tuesday night. And, they’re made with two kinds of corn products, which is Midwestern AF.
My friend Heather of Pie, Pie My Darling will make her own version of these for you by special order if you’re in Chicago. But if you aren’t, you can make them at home pretty easily. All I did was veganize the famous recipe from NYC’s Momofuku Milk Bar.
Make sure you use a margarine that actually tastes good (Smart Balance is good and you can find it in most stores) because that flavor is really important in these cookies. If you can find Miyoko’s Creamery Cultured VeganButter in a store near you it’s well-worth the splurge (and bonus: no palm oil so you get extra vegan points). You can even make your own awesome vegan butter with Miyoko’s own recipe.
I used EnerG egg replacer to replace the egg in the original recipe – I didn’t want to use flax or banana because they alter the flavor, and I thought tofu would mess with the texture. But do whatever you want, I’m not your mom. My only other ingredient note is about freeze-dried corn because I had a really hard time finding it. I ended up getting it on Amazon (ad link), but if you’re lucky you’ll find it at your local Whole Foods – I’ve heard you can also find it in some sporting goods store thanks to survivalist weirdos.
Vegan Corn Cookies
By September 12, 2016Published:
- Yield: 13- 15 cookies
This is me. I am also Midwestern AF. Yes, corn cookies. If …
- 1 cup vegan margarine
- 1 1/2 cups vegan granulated sugar
- replacer for 1 egg
- 1 1/3 cups all-pupose flour
- 1/4 cup corn flour
- 2/3 cup freeze-dried corn powder blend freeze-dried corn in a blender or food processor
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp Kosher salt
- Combine the margarine and sugar in the bowl of a stand mixer fitted with the
paddle attachment and cream together on medium-high for 2-3 minutes.
Scrape down the sides of the bowl, add the egg replacer, and beat for 7-8 minutes.
- Reduce the mixer speed to low and add the flour, corn flour, corn powder,
baking powder, baking soda, and salt. Mix just until the dough comes together,
no longer than 1 minute. Scrape down the sides of the bowl.
- Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the
dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough
domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at
least 1 hour, or up to 1 week. Do NOT skip this step.
- Heat the oven to 350°F
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or
Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle,
and spread. After 18 minutes, they should be faintly browned on the edges yet
still bright yellow in the center; give them an extra minute if not.
- Cool the cookies completely on the sheet pans before transferring to a
plate or to an airtight container for storage.
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