Cornmeal Elderflower Cookies (gluten-free)

By / Photography By D. Lucas Landis | July 03, 2015


Preheat oven to 350°. Cream the powdered sugar and coconut oil. Add the egg and mix again until the mixture is buttery yellow and like pudding. Add the cornmeal, rice flour and salt. Mix.

Add the elderflowers and gently mix with a spoon. The dough will be a bit sticky.

Sprinkle more cornmeal on the countertop and gently roll out the dough with your fingers to about ¼-inch thickness. Cut into small rounds (about 1½–2 inches) with a cookie cutter.

Bake on a baking sheet for 10–13 minutes, until crispy and golden brown.

Makes about 2½ dozen 

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  • ¾ cup powdered sugar
  • ⅓ cup coconut oil
  • 1 egg
  • 1 cup cornmeal
  • ¼ cup brown rice flour
  • 1 pinch salt
  • ¼ cup fresh or dried elderflowers
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