Gluten Free Cornmeal Blueberry Cookies
Recipe from Parents
Prep Time: 25 mins
see savings1 1/2 cupsgluten-free all-purpose flour
see savings1 cupcorn flour
see savings3/4 cupsugar
see savings1 1/2 teaspoonsbaking powder
see savings1/4 teaspoonkosher salt
see savings1/2 cupfresh blueberries
see savings3/4 cupunsalted butter, melted and cooled
see savings2eggs, lightly beaten
see savings1 teaspoonvanilla
Stir the butter, eggs, and vanilla into the remaining flour mixture until combined and a dough forms. Stir in blueberry mixture. Divide the dough into 24 pieces and shape into balls. Arrange dough pieces on prepared cookie sheets.
Bake for 10 to 12 minutes or until beginning to brown around edges. Remove and cool on wire racks.
Per Serving: cal. (kcal) 126, Fat, total (g) 7, chol. (mg) 31, sat. fat (g) 4, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 7, pro. (g) 2, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.02, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 50, Potassium (mg) 23, calcium (mg) 40.39, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet