Creating a copycat recipe of the crumbl cornbread cookie was no easy feat. I tried several variations of the recipe, each time tweaking the ingredients to achieve the perfect balance of cornbread flavor and sweetness. My goal was to create a chewy cookie with a light crumb texture that tasted like a warm slice of cornbread. If I’m being honest this cookie has been my nemesis.

I made multiple attempts to make a cornbread base that was low calorie but also not too dry. Spoiler Alert: I failed so many times each time ending up with something along the lines of a “cornmeal cookies” recipe and not anywhere near crumbl’s cornbread cookies. After purchasing what I’d like to consider every type of corn meal on the planet I found out the simplest option was the best option. Cornbread mix turned out to be the best way to make copycat crumbl cornbread cookies. (because why wouldn’t it be?)

Overall, creating the perfect crumbl cornbread cookie copycat recipe was a challenge, but the best results came from using the right ingredients. This recipe was a hit with my family and friends, and it quickly became one of our favorite crumbl cookies.

LOVE CRUMBL COOKIES?

Do you love crumbl cookies but your on a weight loss journey? Here are some of my most popular crumbl cookie copycat recipes! They all pack the right amount of sweetness and are low calorie so you can eat these delicious cookies guilt free!

Crumbl Key Lime Pie Cookie Copycat, The Best Chocolate Cookies and Cream Cookie – Crumbl Copycat, Chocolate Peanut Butter Chip Cookies, THE BEST CRUMBL CIRCUS ANIMAL COOKIES

WHY MAKE THIS CRUMBL CORNBREAD COOKIE?

The dollop of honey buttercream frosting makes these delicious.

They taste like sweet cornbread with a drizzle of honey.

The best part is they are low calorie so you have have a few!

We all love crumbls big cookies but by making them at home you can make them normal sized!

HOW IS THIS A LOW CALORIE CRUMBL CORNBREAD COOKIE?

By using the correct ingredients and ratios we’re able to lower the calories of this cookie significantly. The one area that I was unable to lower the calories was the honey buttercream. If you want a ball of honey buttercream on top of the cookie you can make the honey buttercream using my recipe or just use a store bought container. I tried every combination of light margarine and could not get it to form into a frosting, it always became soup or more of a “honey butter glaze”. If you want to lower the calories of the buttercream you can used powdered monkfruit sweetener or confectioners swerve instead of powdered sugar.

I would not skip the honey buttercream topping, it only adds 30 calories to the cookie and is well worth it in my opinion. If you decide to skip it I would add 1/4th a cup of granulated sugar into the cookie base as the cookie is not super sweet on it’s own. Do not skip the honey drizzle if you are excluding the buttercream.

CAN I REPLACE SOME MIX WITH PROTEIN POWDER?

You can but I wouldn’t. When I tried to replace 30g of mix with 30g of vanilla pescience (whey / casein blend ) the cookies came out shaped more like scones and were extremely dry. I’m a firm believer in getting in a ton of protein (don’t believe me? check out all my meal prep recipes that range from 40-65g of protein!) but there’s a time and a place for added protein. This cookie recipe is not that place.

INGREDIENTS

MAKING THE COOKIE

Cornbread Mix ( I used Krusteaz Southern Cornbread & Muffin Mix )

Egg

Light Margarine – I use Country crock light or I can’t believe it’s not butter light. They aren’t sticks, they come in a big tub!

Honey

Vanilla extract

Baking soda

Cream of tartar

Salt

MAKING THE HONEY BUTTERCREAM

Unsalted butter – You can try to use the light margarine if you don’t care about texture, it won’t hold shape but it will still be delicious!

Powdered sugar – I use real powdered sugar in the recipe but you could give powdered monkfruit or swerve a shot

Honey

Unsweetened almond milk (you can use any milk you have on hand)

Extra honey for drizzling

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a mixing bowl or the bowl of your stand mixer (with the paddle attachment), combine egg, light margarine, honey, vanilla extract, baking soda, cream of tartar, salt and cornbread mix. Mix until combined.
Chill the dough, Don’t skip this. 15 minutes in the freezer or 30 in the fridge. It completely changes the cookie if you don’t. I don’t recommend baking these at room temperature.
While the dough is chilling you’re going to make the honey buttercream. In a bowl combine all ingredients using a hand mixer or stand mixer. Whip together until “fluffy”. Place in an airtight container and store in the fridge.
Scoop cookie dough onto your cookie sheet, This will make 6 medium sized cookies or 9 regular sized cookies. Bake for 9-10 minutes.
Remove from oven and let cool. Once cooled add 1 tsp of honey buttercream to the top of the cookie. Drizzle with honey and enjoy!

CAN I STORE THESE?

These will keep in an airtight container for a few days, If you plan on making them in advance I would freeze them. Do not top with honey buttercream or honey drizzle before freezing.

You will have extra honey buttercream left over. I recommend storing it in an airtight container in the fridge.

WHAT ARE THE CALORIES / MACROS?

This recipe makes 6 medium-large sized cookies or 9 regular sized cookies.

Regular size: (makes 9 cookies)

Just the cookie: 82 calories, 13.3g carbs, 2.2g fat, 1.7g protein

Honey buttercream 1/2 tsp: 14 calories, 1.5g carbs, 1g fat, 0 protein

Honey drizzle: 3 calories

TOTAL CALORIES FOR REGULAR SIZED COOKIES:

99 Calories, 14.8g carbs, 3.7 fat, 1.7g protein.

Medium-large: (makes 6 cookies)

Just the cookie: 124 calories, 20g carbs, 3.3g fat, 2.6g protein

Honey buttercream per tsp: 28 calories, 3g carbs, 2g fat, 0g protein

Honey drizzle: 5 calories

TOTAL CALORIES FOR MEDIUM LARGE COOKIES:

159 Calories, 23g carbs, 5.3g fat, 2.6g protein.

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