Lemon Cornmeal Cookies (low FODMAP)

These lemon cornmeal cookies are sooooooo good. They are light & crisp and have a lovely lemon flavor.

I ate 5  in one sitting. Oops. 😉

I hope your week is off to a good start. My family had a busy long weekend in Maine including a trip to the Ogunquit Playhouse to see the final night of the play, Mama Mia (amazing!), a trip to the beach (relaxing), a block party (fun) and at the end of the long weekend, I enjoyed a cold Guinness at the Ramp restaurant w/ my guy–taking in a view of the ocean.

We had a house full at our little Maine cottage this weekend. All 3 of my kids, my in-laws….plus Lucy (my heart was full). For breakfast, I made a quick an easy one pan breakfast dish with store bought shredded potatoes, sunny side eggs, tomatoes, chicken bacon (Al fresco) and turkey sausage. It was so easy. I will post this recipe soon.

For now…I am off to finish my final Research Methods paper. And tonight at midnight, I will officially be on school vacation until the fall. Phew! I am 1/3 through my Master’s of Public Health program!

Lemon Cornmeal Cookies

Category: Low FODMAP Desserts & Other

Lemon Cornmeal Cookies


  • Makes 20 large or 40 small cookies; serving size 2 large cookies or 4 small cookies
  • 6 tablespoons butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 1 cup gluten free flour
  • 1/3 cup medium grind corn meal
  • 1/2 teaspoon lemon oil (I used Boyajian lemon oil)
  • 1/2 teaspoon baking soda
  • zest of one lemon


  1. Preheat oven to 350 F.
  2. Blend butter and sugar in medium bowl with electric beateres until creamy (I used my Kitchen Aid stand alone mixer).
  3. Add in egg until just mixed.
  4. Add in gluten free flour blend, corn meal, lemon oil, baking soda, and zest, until blended.
  5. Take 1/2 of dough and place on top of large piece of parchment paper.
  6. Roll into a log, about 1 1/2 inch in diameter. Repeat with remaining dough.
  7. Place dough in refrigerator for about 2 hours or until firm.
  8. Slice dough into 1/2 inch thick cookies.
  9. Place on cookie sheet about 2 inches apart.
  10. You will need to do in 2-3 batches or save some dough in refrigerator to cook later. (Use up refrigerated dough within 3 days)
  11. Bake cookies for 12 minutes for large cookies and 8 minutes for small cookies or until lightly brown on the edges.

7 replies on “Lemon Cornmeal Cookies (low FODMAP)

  • Deb

    Kate, when you say gluten-free four, are you assuming a one-for-one substitute type of flour, which already includes xanthan gum?

    • katescarlata

      Typically, I use a GF blend without xanthan gum–but for some baking–the added gums do provide a nice texture to the end product–such as in a muffin recipe. In a crispy cookie–I don’t think the gums are necessary.

      • Deb

        So a flour blend with no leavening or gums, right? This sounds so good! And you have just been to all my favorite places in Maine. Can’t wait to go in September! The Ramp is calling!

    • katescarlata

      Hi Arlene, I think you certainly could try it w/ lemon juice. The oil has a wonderful flavor –so the lemon flavor will be more subtle with lemon juice.

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