Sugar-free Italian lemon cornmeal cookies - 325 F

Rev. 08-Jan-2019

Recipe Ingredients


  1. Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside. [Don't do this. You don't need the oven for at least an hour.]
  2. Blend together butter, SPLENDA Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. [You probably should throw in the vegetable oil they mentioned, too.] Add egg substitute [that is, 1 egg], lemon juice and zest [lemon extract her]. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
  3. Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
  4. Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
  5. Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.

Adapted from

[Jan. 2019. Lauren Morales requested sugar-free cookies, so I made these. I used Bob's GF flour, although I don't know if the Alber's yellow cornmeal is GF.]