Cornmeal Oat Digestive Cookies

Cornmeal Oat Digestive Cookies

Recipe by Ellie Markovitch Course: Breakfast, Dessert, Snack
Servings

2

dozen
Cooking time

12

minutes

Another super recipe from Ellie Markovitch of Story Cooking
With or without a chocolate drizzle – makes about 2 dozen.

Ingredients

  • 1 cup 1 Maine Grains Organic Rolled Oats

  • 3⁄4 cups 3⁄4 Maine Grains Organic Cornmeal

  • 1⁄2 tsp 1⁄2 baking soda

  • 1⁄4 tsp 1⁄4 salt

  • a bunch of bronze fennel or 1/2 tsp fennel seeds, optional

  • 1 tbs 1 citrus zest

  • 2 tbsp 2 butter, soft at room temp

  • 1 1 egg

  • 1⁄4 cup 1⁄4 maple syrup

  • 1⁄4 cup 1⁄4 brown sugar

  • 1⁄3 cup 1⁄3 finely chopped walnuts

Directions

  • Put the oats in a food processor or blender and pulse to make flour adding the bronze fennel or fennel seeds to incorporate.
  • Mix the oat flour, cornmeal, baking soda and salt together in a bowl and set aside.
  • In a large bowl, by hand or with a mixer, cream the butter and sugar.
  • Add the egg and beat well.
  • Add maple syrup and zest till well combined.
  • Add the flour mixture slowly, mixing after each addition.
  • Fold in the walnuts.
  • Scoop 1 tbsp of dough or use a cookie scoop – onto a baking sheet lined with parchment(or greased sheet) – leave 2″ between each cookie.
  • Wet a spatula with water and flatten each cookie to about 1/4″ thick for a crisp cookie or to 1/2″ for a softer cookie, all about 2″ wide.
  • Bake at 375ºF for 10-12 minutes or until golden brown.
  • When cool chocolate can be drizzled over the top as shown or left without.

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia