Lemon Olive Oil Cornmeal Cookies

by Heather on November 19, 2012

Lately Nate and I have been working on eating well, and I have to say that we’re doing really well:  choosing veggies over simple carbs, eating lean protein and having reasonable portions.  I’m pretty proud of us, but I have to admit that our sweet tooth (sweet teeth?) are still around in full force.

See, we try not to have stuff around the house that will tempt us to satisfy those sweet cravings that always come after eating dinner.  No cookies or ice cream or cake.

 

But those teeth?  They have a mind of their own!

 

The other day I discovered a lemon in our fridge (why was it in the fridge?  No idea…) and couldn’t get it off my mind.  And when that sweet craving struck?  I couldn’t get that off my mind either.  If y’all have been following this blog for a while you know that I’m a lemon dessert girl all the way – I love it!  My sister and I have been known to, at one point in our lives, eat a pan of lemon bars for breakfast.  And if I let myself, I could still do it today!

 

I’m proud to say that these cookies, while they do contain sugar, are not laden with butter and take on some pretty spectacular flavor from the lemon zest and the olive oil.  Plus the recipe only makes 6 cookies, which is perfect to share between 2-3 people.  They have really great texture from the cornmeal, and are nice and crisp on the bottom.  I won’t lie to you – they’re no molten chocolate cake and ice cream.  But for that sweet tooth that threatens to ruin a perfectly good day of good food?  Perfection!

LEMON OLIVE OIL CORNMEAL COOKIES

Makes 6 cookies

  • 2 Tbsp olive oil
  • 1/4 cup granulated sugar
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 Tbsp lemon zest
  • 1/3 cup whole wheat pastry flour
  • 2 heaping Tbsp yellow cornmeal
  • 1/8 tsp baking soda
  • pinch of salt

Preheat oven to 350.  In a bowl whisk together the olive oil, sugar, egg white, vanilla and lemon zest until smooth.  Fold in the flour, cornmeal, baking soda and salt until just mixed.  The batter will be slightly runny – don’t worry about it!  Spoon into 6 equal cookies on a baking sheet lined with parchment or a Silpat.  Bake at 350 for 10 minutes, or until the bottoms are starting to brown.  Let cool completely on the baking sheet before serving to achieve that great crispy bottom and soft top.

 

Devour.

 

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