Without BUTTER! The cookies melt in your mouth!

• Add the oil (you can use sunflower oil, rapeseed oil, or any mild-flavored oil you prefer). Whisk until fully incorporated.
• Stir in the peach jam and corn kernels, mixing gently. The jam adds a subtle fruity sweetness, and the corn kernels give a pleasant crunch and surprise texture that contrasts beautifully with the soft cookie dough.
2. Add Dry Ingredients:
• In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until you have a smooth, slightly sticky dough. The dough will be soft but still manageable.
3. Shape the Cookies:
• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Take small portions of the dough (about a teaspoon) and roll them into little balls. Place them on the prepared baking sheet, spacing them a few centimeters apart, as the cookies will spread slightly while baking.
• If you like, you can gently flatten the balls of dough with your fingers or the back of a spoon to create a more uniform shape.
4. Bake the Cookies:
• Bake the cookies in the preheated oven for about 12-15 minutes, or until they are lightly golden around the edges. The cookies will remain soft even after they cool, so don’t worry if they feel a bit soft when you first take them out of the oven.
• Let the cookies cool on the baking sheet for a few minutes, and then transfer them to a wire rack to cool completely.
5. Serve and Enjoy:
• Once cooled, these butterless cookies are ready to be enjoyed! Their delicate texture and subtle sweetness make them perfect for pairing with a cup of tea or coffee. They also make a great snack for kids or anyone looking for a light, not-too-sweet treat.