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Gluten-Free Polenta Cookies

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These simple gluten-free cookies are super easy to make (using only 7 ingredients). This recipe calls for rice flour and polenta (a great addition to cookies, cakes and muffins), which gives nice crunchy texture. 

We are sure you'll love also our almond flour lemon cookies and almond flour biscotti.

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How to make gluten-free polenta cookies

Making these cookies is super easy. For the dough, you'll need only 7 ingredients including POLENTA and RICE FLOUR. First combine them with baking powder and pinch of salt in a medium bowl.

In a large mixing bowl, beat softened butter and sugar then add finely grated orange zest for amazing refreshing aroma. Now, adding a few tablespoons at a time and beating on a low speed, add flours into the creamed butter.

You'll get soft dough, which should be kept in the fridge for about 1 hour.

Shaping and baking cookies

Shaping cookies is a breeze. Just pinch dough (size of medium walnut) and roll into balls. Arrange them on the baking sheet (lined with baking paper), flatten slightly each one and bake in the preheated oven for about 5-6 minutes. Enjoy these cookies with a cup of tea!

How to store gluten-free polenta cookies

These cookies are best stored in an airtight container for up to 7 days. You'll also love this elegant glass cookie jar, perfect for keeping cookies fresh for days.

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Gluten-Free Polenta Cookies

MAKES: 28 cookies
COOKS IN: 30 minutes
LEVEL: Easy

INGREDIENTS

  • 120g polenta (3/4 cup)
  • 105g rice flour (3/4 cup)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 112g butter (8 tbsp), at room temperature
  • 1 egg, at room temperature
  • 55g demerara sugar (1/4 cup)
  • 1 tablespoon grated lemon zest

Handy equipment:

Hand Mixer (quiet & slow start) | Mixing Bowls | Baking Sheet | Cookie Spatula

METHOD

  1. Combine together rice flour, polenta, baking powder and salt in a medium bowl.

  2. Using electric mixer beat the butter and sugar until smooth and creamy.

  3. Add egg and finely grated lemon zest and beat until incorporated.

  4. Now, add dry ingredients to the butter/sugar mixture and beat on a low speed until everything combined. Cover the dough with cling film and place in the fridge to cool for about 1 hour.

  5. Preheat the oven to 165°C/329°F and line 2 baking sheets with baking paper. If baking with one sheet, leave it to cool completely before placing another batch of cookies.

  6. Pinch small amount of dough and roll into balls. Place balls on the baking sheet and bake for about 7-8 minutes. Leave the cookies on the sheet to cool for a few minutes, then transfer to the cooling rack to cool completely.

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CATEGORIES: Cookies, Gluten-Free, Quick-Easy,
Polenta



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