YIELD: 12 COOKIES
Corn adds a sweet touch as well as a nice color to these cookies, which can be made with maple syrup or agave. Masa harina can be found in Mexican groceries or in most grocery stores along with the Mexican ingredients.
Directions
Preheat oven to 350 °F.
Line a cookie sheet with parchment or a silicone mat.
In a small bowl, mix the flaxseed meal with water and allow resting until gelled, for about 5 minutes.
Mix together all the ingredients in a medium bowl in the order listed, scraping the sides of the bowl well while mixing.
Drop by the tablespoonful onto the prepared cookie sheet and flatten slightly with the back of a fork.
Bake for 12 to 15 minutes.
Let cool completely before serving.
Store in an airtight container in the refrigerator for up to 1 week.
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Ingredients
2 tablespoons flaxseed meal
4 tablespoons water
¾ cup fine yellow cornmeal
½ cup maple syrup or agave
½ teaspoon salt
½ cup masa harina
¼ cup white rice flour
¼ cup tapioca flour
1 tablespoon olive oil
