Gluten Free Cornmeal Blueberry Cookies
Recipe from Parents

Gluten Free Cornmeal Blueberry Cookies

by 1  person

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  • 1 1/2  cups 
    gluten-free all-purpose flour
  • 1   cup 
    corn flour
  • 3/4  cup 
  • 1 1/2  teaspoons 
    baking powder
  • 1/4  teaspoon 
    kosher salt
  • 1/2  cup 
    fresh blueberries
  • 3/4  cup 
    unsalted butter, melted and cooled
  • 2   
    eggs, lightly beaten
  • 1   teaspoon 
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl stir together the flours, sugar, baking powder, and salt. Place the blueberries in a small bowl; toss with 2 tablespoons of the flour mixture; set aside.
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.
Nutrition information
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 (g) 4.03, Cobalamin (Vit. B12) (g) 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
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