October 8, 2016
A warm tray of Lemon Cornbread Cookies on a cool day eases the transition from summer to fall. Salt and lemon zest complement the natural sweetness of corn and almonds. The dense chewy texture pleases.
No gluten, eggs or butter. A snap to prepare. For a fluffier cornbread cookie, use finely ground corn flour and almond flour. Bake them today and leave me your comments below.
Thank you to Ashley from Edible Perspective for this expertly written recipe. I’ve adapted it slightly. Check out her post.
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