Cornmeal Orange Zest and Cranberry Cookies

This recipe is inspired by a Martha Stewart recipe titled cornmeal-cherry cookies and my favorite Dancing Deer Cornmeal biscotti.  I love anything made with cornmeal.  Sooooo…..good!

cornmeal cookies

I morphed the recipe a little to make it low in FODMAPs. Dried fruit tends to have FODMAPs but dried cranberries in small amounts (1 TB) are okay.

When you mix up the dough you roll it into a log and refrigerate until firm. Then cut into rounds and bake ’em up!cookie doughSo….here you go.  These are such a light delicate cookie…and somewhat addictive. 🙂

cornmeal cookies w: orange zest 

Cornmeal Orange Zest and Cranberry Cookies


  • 1 cup brown rice flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, at room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup dried cranberries, finely chopped


  1. In medium bowl, mix together flour, cornmeal and baking powder.
  2. In another bowl, beat butter, sugar until creamy.
  3. Add in egg and vanilla until blended.
  4. Add in flour and cornmeal mixture gradually until creamy.
  5. Fold in zest and cranberries.
  6. Roll dough out onto parchment paper and form into 2 inch diameter log (will be about 14 inches long w/ flat edges--more in a square shape).
  7. Place roll of dough in refrigerator until firm--about 2 hours.
  8. Preheat oven to 350 degrees.
  9. Slice dough into 1/4 inch slices and place on baking sheet lined with parchment paper.
  10. Bake for about 10 minutes.