Vegan Milk Bar Corn Cookies

Step 1

Combine the ground flax and water, set aside for 10 minutes.

Step 2

Blend the freeze dried corn in a food processor or blender until it resembles flour.

Step 3

Combine the vegan butter and sugar in the bowl of a stand mixer and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the flax egg, and beat for another 2 minutes.

Step 4

Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt.

Step 5

Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

Step 6

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined baking sheet. Lightly pat the tops of the cookie dough domes flat. (you can even flatten them less than I did) Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature– they will not bake properly. (If you don’t have time or space in your fridge to pre scoop, you can simply chill the dough, then scoop before baking)

Step 7

Set the oven to 350°F.

Step 8

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 12-15 minutes. The cookies will puff, crackle, and spread. They edges will be slightly golden and the middle may look a smidge under cooked, but will continue to bake on the pan. (Most recipes call for 18 mins, but less is better)

Step 9

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.