Lemon Cornmeal Cookies (low FODMAP)

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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!

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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