An interesting combination of cornmeal and raisins – these gluten-free cookies are a unique but yummy taste!


I found a pack of polenta in the supermarket here in Australia that contained only corn – after my experience with polenta over Christmas last year that ‘may contain gluten’ and me having a reaction, I was very careful with this one!  There was a recipe on the back of the packet for cornmeal cookies, so of course I had to try it out.  And they were really yummy – so now it’s here for all of you to try as well!  Again, the flour can be either normal plain flour or gluten-free plain flour.  I used the GF variety and they turned out really delicious!

Note that these are definitely an acquired taste – they’d probably be really good with coffee (if I drank that) as they can be a little dry, but if you’re up for a new and exciting taste combination, give these a go.  I like them, so that’s all that matters, doesn’t it?


Cornmeal cookies

Cook Time 10 minutes


  • 1 cup butter dairy-free if needed
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp lemon extract or juice
  • 3 cups plain flour substitute gluten-free if needed
  • 1/2 cup raisins
  • 1 cup polenta or cornmeal
  • 1 tsp baking powder
  • 2 tsp nutmeg


  1. Cream butter, add sugar, eggs and lemon extract. Beat well.
  2. Mix raisins with 1/2 cup flour and add to butter mixture.
  3. Sift remaining flour with the other dry ingredients and add, mixing thoroughly.
  4. Drop by teaspoons onto a greased cookie sheet and flatten out with a fork.
  5. Bake 10-12 minutes at 190C/375F.