Makes: 12 cookies
Prep: 15 minutes | Bake: 18 minutes | Total: 33 minutes
Oven: 350°F (175°C)
Ingredients
- 1 cup corn kernels — fresh, frozen, or canned and drained
- 1 cup whole-wheat flour
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 3 tbsp Greek yogurt
- 2 tbsp olive oil
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ½ tsp salt
- 2 tbsp chopped fresh parsley, optional
If using frozen corn: thaw it and remove excess moisture before adding.
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: Whisk eggs, Greek yogurt, and olive oil until smooth.
- Mix dry ingredients: Combine flour, baking powder, garlic powder, paprika, salt, and pepper.
- Make the dough: Add the wet mixture to the dry ingredients. Fold in the corn, cheddar, Parmesan, and parsley.
- Shape: Scoop the dough onto the baking sheet and flatten each portion slightly.
- Bake: Bake for about 18 minutes, until the edges are golden and the cheese is lightly browned.
- Cool: Let the cookies rest for about 5 minutes before serving. They’ll firm up while staying soft in the center.
