Chef Joey's Vegan Cornmeal Thyme Cookies

Indulge in the perfect balance of sweet and savory with Chef Joey's Vegan Cornmeal Thyme Cookies, a delightful recipe that combines the rustic charm of fine yellow cornmeal with the fragrant freshness of thyme. These tender, melt-in-your-mouth cookies are lightly sweetened with granulated sugar and optionally topped with a sprinkle of turbinado sugar for a touch of crunch. Softened vegan butter ensures a rich, buttery texture, while a splash of almond milk and a hint of vanilla elevate the flavors. Ready in under 30 minutes, these plant-based cookies are easy to whip up for any occasion, offering a unique twist on traditional baked goods. Serve them as a sophisticated dessert or pair them with tea for the ultimate snack. Perfect for vegans and cookie enthusiasts alike, these thyme-infused treats promise to elevate your cookie game!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 18

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Fine yellow cornmeal
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 tablespoon Fresh thyme leaves
• 0.5 cup Granulated sugar
• 0.5 cup Vegan butter, softened
• 3 tablespoons Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 2 tablespoons Turbinado sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium-sized mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and fresh thyme leaves until well combined.

Step 3

In a large mixing bowl, cream together the vegan butter and granulated sugar using a hand mixer or a stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the almond milk and vanilla extract to the butter mixture, and mix until fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until a soft, slightly sticky dough forms.

Step 6

Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball of dough slightly with your fingers or the back of a spoon.

Step 7

If desired, sprinkle a pinch of turbinado sugar on top of each cookie for added texture and sweetness.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will be soft but will firm up as they cool.

Step 9

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve the cookies at room temperature and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(512.0g)

Amount per serving	% Daily Value*
Calories	2121.0

Total Fat 98.8g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1841.2mg	0%
Total Carbohydrate 291.4g	0%
Dietary Fiber 10.0g	0%
Total Sugars 126.5g
Protein 19.2g	0%

Vitamin D 16.5IU	0%
Calcium 108.2mg	0%
Iron 7.8mg	0%
Potassium 287.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 3.6%

Carbs: 54.7%