Mexican Corn Flour Cookies
Gluten Free Casually
Gluten Free Casually
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  • 2 cups corn flour (I use Maseca brand. You can use either the white or yellow corn version)
  • 1/2 cup Crisco vegetable shortening or lard or Margarine with at least 70% fat (please note that if you use margarine with less than 70% fat it will contain too much water and will not set properly!). You can also substitute real butter that is not whipped or coconut oil (not the liquid).
  • 1 cup sugar (I use raw sugar or cane sugar but you can use what you have on hand)
  • 1 tsp almond or vanilla extract (I use almond baking emulsion). You can also substitute rose water or orange blossom water. If you don't have any of these you can actually leave this ingredient out. You just may get a slightly more corn flavor which tastes great too! :)
  • 1 tbs ground cinnamon (you can also add 1/2 tsp chile powder for a kick!)
  • 1/4 cup liquid
  • 350 degree
  • 16-20 minutes or
  • 1 1/2 cups Corn flour (I use Maseca brand)
  • 1 1/2 cups shredded Coconut (You can use either sweetened or unsweetened)
  • 1 cup sugar
  • 1 egg 1 tbs almond extract or baking emulsion (or substitute any other flavor extract)
  • 2 tsp cinnamon (ground) - add more if you like extra cinnamon flavor
  • 1/3 cup fluid (I use water or coconut water but you can use whatever fluid you prefer)



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