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Brazilian Corn Cookies

Contributed by: Chelsea Lincoln from the Bob's Red Mill Kitchen

These gluten free cokies use the new Gluten Free Corn Flour.

Directions

Mix dry ingredients together; set aside. In a separate bowl, cream together the butter, egg and sugar. Add the dry ingredients and blend until smooth. Make 1 ½ inch balls with the dough and place on greased baking sheet. Flatten the balls gently with the palm of your hand. Bake at 350°F for 12 minutes, or until golden brown. Makes 2 dozen cookies.
Brazilian Corn Cookies

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Products Used in this Recipe

Gluten Free Corn Flour
 Flours & Meals
Gluten Free Corn Flour
View Details »
White Rice Flour
 Flours & Meals
White Rice Flour
View Details »
Corn Starch
 Gluten Free
Corn Starch
View Details »
Baking Powder
 Baking Aids
Baking Powder
View Details »
Shredded Coconut
 Baking Aids
Shredded Coconut
View Details »
Evaporated Cane Sugar
 Baking Aids
Evaporated Cane Sugar
View Details »
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Nutritional Information

Serving Size: 1 Cookie Amount Per
Serving 		% Daily
Value
Calories 110  
Calories from Fat 50  
Total Fat 5g 8%
Saturated Fat 4g 20%
Trans Fat g %
Cholesterol 20mg 7%
Sodium 30mg 1%
Potassium g %
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Sugars 4g 0%
Protein 1g 2%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.