Chef Joey'S Vegan Cornmeal-Thyme Cookies Recipe

Name: Chef Joey'S Vegan Cornmeal-Thyme Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups white spelt flour; 1 teaspoon baking soda (aluminum free); 1 cup cornmeal (use organic if you don't want GMO in your food); 1/2 teaspoon celtic sea salt; 8 ounces vegan margarine (2 sticks softened); 1 1/4 cups raw sugar; 2 teaspoons egg substitute (Ener-G); 4 tablespoons filtered water (add to egg substitute); 3/4 cup dried currant; 1 1/4 tablespoons thyme (finely chopped and fresh)

Servings: persons

1
Preheat oven to 350'F.
2
Put the oven racks in upper and lower thirds.
3
Line two baking sheets with unbleached parchment paper; set aside.
4
Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
5
Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
6
Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
7
Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
8
Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
9
The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
10
Bon Apetit!

493

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups white spelt flour, 1 teaspoon baking soda (aluminum free), 1 cup cornmeal (use organic if you don't want GMO in your food), 1/2 teaspoon celtic sea salt, and more.

Yes, Chef Joey'S Vegan Cornmeal-Thyme Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chef Joey'S Vegan Cornmeal-Thyme Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions