Vegan Milk Bar Corn Cookies
Let’s talk fun cookies!
If you are a cookie enthusiast, I imagine you’ve gone through all the classic flavors. After a while you arrive at a place where you have to mix it up! One of my favorite bakeries in New York City always has the most creative concepts. From cakes to cookies, and everything in between the Milk Bar flavors keep you on your toes. One of my favorite cookies that they produce is this corn cookie. I know what you’re thinking, corn and a cookie, that sounds odd, how could it be a hit? However, as strange as it sounds.. I promise you combination of corn in a cookie with notes of salt just bring the flavors full circle.
How do you impart a corn flavor in a cookie?
If you’re questioning whether it tastes like creamed corn, the answer is honestly, no lol. I would describe the flavor more along the lines of iconic captain crunch cereal. If you’re wondering if there is real corn in there, the answer is yes, but it’s freeze dried! While there were 1 or 2 vegan versions of this staple Milk Bar cookie, they all looked just underwhelming and fell short of the real deal. I knew I could take the official Milk Bar recipe and tailor it to be vegan..
And just like that, the vegan Milk Bar Corn Cookies were born!
What’s great about these cookies? Everything! They are quick, easy, require just a flax egg, feature freeze dried corn that you can find on Amazon, need a short chill time, have notes of butter, corn, salt, are crispy, crunchy, perfect for any season, can easily be made in bulk, and taste like a big bowl of Cap’n Crunch cereal!
If you’re searching for a fresh modern vegan cookies, you have to try these new Vegan Milk Bar Corn Cookies!
Why this recipe is great
Features real corn
Perfect for any season
Tastes like a bog ol’ bowl of Cap’n Crunch
Has notes of salt
Vegan Milk Bar Corn Cookies
- Total Time: 2hrs 25 mins
- Yield: 9 -13 Cookies 1x
- 2 sticks vegan butter (1 cup), at room temperature
- 1 1/2 cups granulated sugar
- 1 tbsp ground flax, 3 tbsp water
- 1 1/3 cups all-purpose flour
- 1/4 cup corn flour
- 2/3 cup Freeze Dried Corn
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- Combine the ground flax and water, set aside for 10 minutes.
- Blend the freeze dried corn in a food processor or blender until it resembles flour.
- 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.
- Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt.
- Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
- 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)
- Set the oven to 350°F.
- 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)
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
- Prep Time: 1hr 10 mins
- Cook Time: 15 mins
Taste so yummy and addicting! Bakers beware you might end up eating handfuls of freeze dried sweet corn while making these cookies! It was a hit with my non-vegan family. I use egg-replacement powder instead of flaxseed because I was out and it still came out great!