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!
I morphed the recipe a little to make it low in FODMAPs. Dried fruit tends to be high FODMAP 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 little rectangles and bake ’em up!
So….here you go. These are such a light delicate cookie…and somewhat addictive. 🙂 Perfect with a cup of tea or coffee.
Cornmeal Orange Zest and Cranberry Cookies
- Serving size 2 cookies
- 1 cup brown rice flour (or sub in a suitable gluten free flour blend)
- 1/2 cup cornmeal, medium grind
- 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
- In a small bowl, mix together rice flour (or gluten free flour blend), cornmeal and baking powder.
- In medium size bowl, mix butter and sugar until creamy.
- Add vanilla and egg into butter mixture, mix until evenly blended.
- Gradually mix flour and cornmeal mixture to the butter/sugar mixture.
- Fold in orange zest and cranberries.
- Place dough onto parchment paper and roll into 2 inch diameter log (about 14 inches long w/ flat edges--cookies will be cut into rectangular shape).
- Cover dough with parchment paper and place roll of dough in refrigerator until firm (about 2 hours).
- Preheat oven to 350 degrees.
- Slice dough into 1/4 inch slices and place on large baking sheet lined with parchment paper.
- Bake for about 10 minutes.
5 replies on “Cornmeal Orange Zest and Cranberry Cookies“
I so miss sweets! In your opinion, do you think this would be “safe” for post SIBO diet? I’m concerned with the corn meal and flour – carbs? I know moderation is key as well. I trying to add foods back and still keep SIBO from returning. It is daunting task as you well know! Thanks for your site and the help and hope you have given me through this journey.
Is Cornmeal the same as polenta? I know it definitely isn’t cornflour, which is much finer. Sorry, I need a UK translation! thanks
Well Balanced - Food - Life - Travel
The corn meal I use tends to be a bit finer grain than polenta but not quite as fine as flour. I suppose you could try polenta in this recipe though. 🙂
I made these with lemon zest and sliced almonds, and they were lovely–not too sweet, and just the right size for a little treat. Thank you for a great recipe and your wonderful website. It has made navigating the world of FODMAPs so much easier!
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