Gluten Free Sorghum-Sorghum Chocolate Chip Cookies
Gluten Free Sorghum-Sorghum Chocolate Chip Cookies are tender, chewy, and perfectly sweet. Two kinds of sorghum, one irresistible cookie.
Gluten Free Chocolate Chip Cookie Recipe
Gluten Free Sorghum-Sorghum Chocolate Chip Cookies are what happens when old-fashioned ingredients meet everyday cookie cravings.
All-purpose sorghum flour brings structure, sorghum syrup brings warm caramel flavor, and together they create a seriously soft, chewy cookie with real taste personality.
They just happen to be gluten free, but you'd never guess it from the tender texture.
Disclosure: I partnered with Kansas Grain Sorghum to create this recipe and received payment for my work. I love sharing practical ways to cook with high quality ingredients, and every idea and opinion shared here is authentically mine.
Other Cookies to Try
Looking for other gluten-free or sorghum cookies like this? Try one of these recipes and simply swap out 1:1 all purpose wheat flour for all-purpose sorghum flour.
Ingredients for Sorghum-Sorghum Chocolate Chip Cookies
- Butter, softened - make sure you set your butter out to get soft
- Granulated Sugar - adds the sweetness
- Large Egg - binds the cookie dough together
- Sorghum Syrup - brings a complex, caramel sweetness
- Vanilla Extract - pairs nicely with the warm flavors of the sorghum syrup
- Sorghum All-Purpose Flour - naturally gluten-free flour made from sorghum with additives to allow a 1:1 substitute for all-purpose flour
- Baking Soda - the leavening agent in the cookie that helps it to rise
- Kosher Salt - balances the sweetness
- Chocolate Chips - or any other stir-in you enjoy. Consider butterscotch chips, white chocolate chips, peanut butter chips. Or skip them and add ¼ teaspoon of cinnamon, ground ginger, and allspice.
- Raw Turbinado Sugar - I like the little bit of crunch this brings to the top of the cookie
See recipe card for quantities.
How to Make Sorghum Cookies
Prep. Preheat the oven and gather all ingredients.
Make the Dough. Cream together the softened butter and sugar. Then add the egg, vanilla, and sorghum. Lastly, stir in the dry ingredients until combined.
Form Cookies. Roll the cookies into 1 ½ inch balls and dip the tops in raw sugar. Place on baking sheets with sugar side up. Allow plenty of room as these cookies spread. I bake 6 cookies at a time.
Bake. Bake for 11 minutes. The cookies will seem a little underdone. Trust the process here. Allow the cookies to cool completely on the baking sheet allowing them to finish setting up.
How to Make Homemade All Purpose Sorghum Flour
You can make your own gluten free all purpose flour by simply adding 1 cup corn starch and ½ teaspoon xanthan gum to every 2 cups pearled sorghum flour to create a gluten free all purpose flour substitute.
Whisk together then use as desired. Store extra in an airtight container.
This gluten free flour mixture can be substituted in a 1:1 ratio for wheat all purpose flour.
Did you know?
The majority of U.S. sorghum is grown in the region known as the Sorghum Belt, which stretches from South Dakota to the Texas Panhandle, with Kansas producing more than 50% of the world's sorghum each year.
FAQ
Yes. If being gluten free isn't important to you, a wheat-based, all-purpose flour will work just fine. If you need these cookies to remain gluten free, stick with a gluten-free all-purpose flour such as this sorghum flour.
Sorghum syrup has a warm, rich flavor similar to molasses but lighter and sweeter. It adds gentle caramel and toffee notes to baked goods without being overpowering, which makes it perfect for cookies like these.
Sorghum flour and sorghum syrup can often be found in larger grocery stores, natural food markets, or online. Look in the gluten-free baking aisle or near other specialty flours and sweeteners.
Cookies can spread too much if the butter is too soft, the dough is too warm, or the baking sheet is hot. For thicker cookies, chill the dough for 20-30 minutes before baking and be sure to start with a cool baking sheet.
Gluten Free Cookie Base Dough
This dough makes a great base cookie dough for a variety of flavors.
- Add chocolate chips for everyone's favorite chocolate chip cookie
- Switch the chips out for peanut butter, butterscotch, or white chocolate chips
- Gluten Free Spice Cookie - Leave out the chips and add a ¼ teaspoon each of ground ginger, cinnamon and allspice for a warm spice cookie
Do I need to refrigerate my cookie dough?
For thicker, chewier cookies, it is ideal to refrigerate the cookie dough for at least 30 minutes before baking. However, I certainly have baked these cookies without any refrigerating time.
The refrigeration time solidifies the butter, slowing the melting of it in the oven, while also hydrating the flour and allowing the flavors to develop.
Storing and Freezing
To Store Baked Sorghum-Sorghum Cookies: Keep cooled cookies in an airtight container at room temperature for up to 4 days. For the best texture, place a small piece of bread in the container to help them stay soft and chewy.
To Freeze Baked Cookies: These cookies freeze beautifully. Layer completely cooled cookies between sheets of parchment paper in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature whenever a cookie craving hits.
To Freeze Cookie Dough: Roll the dough into balls and dip the tops in raw sugar as directed. Place the dough balls on a baking sheet and freeze until firm, then transfer to a freezer bag. Dough can be frozen for up to 3 months.
Baking Cookie Dough from Frozen: Bake straight from the freezer. No thawing needed. Add 1 to 2 extra minutes to the baking time and enjoy fresh-baked cookies anytime.
New Recipes to Try:
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Gluten Free Sorghum-Sorghum Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350 degrees F.
- In a large mixing bowl or stand mixer, cream softened butter and sugar together until creamy.½ cup butter, ¾ cup granulated sugar
- Add egg, sorghum syrup, and vanilla extract. Stir to combine.1 large egg, ¼ cup sorghum syrup, 1 teaspoon vanilla extract
- Add all purpose sorghum flour, baking soda, and kosher salt. Stir to combine.2 cups sorghum all purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Stir in chocolate chips. And form into 14, 1-½ inch balls. Dip the tops of the cookie dough balls into raw sugar. Place sugar side up on a cookie sheet. Give plenty of room for cookies to spread while baking. I bake 6 per cookie sheet.1 cup chocolate chips, 2 Tablespoons raw sugar
- Bake 1 sheet at a time on the middle rack for 11 minutes. Cookies may seem a little undercooked. Allow them to cool completely on the cookie sheet to finish setting up.
These cookies do NOT taste like gluten free! So chewy!!!