Gluten-Free Orange Cornmeal Cookies

This is an adaptation of a classic Italian cookie. You and your friends will love them. Use your favorite flavor additions, such as currants, dried cranberries, raisins, or dried apple chips.

Makes: 30Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Makes: 30


  • 3 eggs
  • 1 cup sugar
  • 1 1⁄2 cups gluten-free yellow cornmeal
  • 1 1⁄4 cups brown rice flour
  • 1⁄2 tsp. salt
  • 3⁄4 tsp. xanthan gum
  • 3⁄4 cup unsalted butter, melted
  • 1 Tbsp. concentrated orange juice
  • Zest of 1⁄2 orange, very finely minced
  • 1⁄4 cup coarse or turbinado sugar


  • Process the eggs and sugar in a food processor. Slowly add the rest of the ingredients, except the coarse sugar and continue to process, stopping occasionally to scrape the bowl. Don’t overprocess.
  • When the dough comes together, remove from the food processor, shape into a log, and roll in the coarse sugar. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
  • Preheat the oven to 350°F. Prepare a cookie sheet with nonstick spray or parchment paper.
  • Slice log into 1⁄4-inch rounds, and place 1⁄2 inch apart on prepared sheet. Bake for 10 minutes or until golden.