What a fun afternoon treat to try at home! This is a great recipe for teaching your kids to cook and letting each one take turns adding ingredients. Kids learning to crack eggs can use a bowl first to ensure no shell gets in to the batter. Sifting flour can be fun as well as measuring out the ingredients and pouring over the sink helps keep messes to a minimum. Have fun and hope you enjoy!
Gluten-Free Blueberry Cornmeal Cookies
Makes 24 cookies
1 ½ cups gluten-free flour, such as Bob’s Red Mill
1 cup corn flour
¾ cup sugar
1 ½ tspn baking powder
¼ tspn kosher salt
½ cup fresh blueberries
¾ cup unsalted butter
melted and cooled
2 eggs, lightly beaten
1 tspn vanilla extract
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together the flours, sugar, baking powder, and salt. In a small bowl, toss berries with 2 tablespoons of the flour mixture; set aside.
Stir butter, eggs, and vanilla into remaining flour mixture until combined and dough forms. Stir in blueberry mixture. Divide dough into 24 pieces and shape into balls. Arrange on prepared cookie sheets 2 inches apart.
Bake 10 to 12 minutes or until edges begin to brown. Let cool on wire racks.
Cook, Eat and Play with Love,