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Gluten-Free Sorghum Chocolate Chip Cookies

Sorghum cookie gluten-free

Looking for a gluten-free cookie that doesn't taste gluten free?

With wholesome ingredients — like Kansas-grown sorghum — these gluten-free sorghum chocolate chip cookies will satisfy your everyday cookie cravings. The recipe incorporates two kinds of sorghum (flour and syrup). The cookies happen to be gluten free, but you'd never guess it from their tender, chewy texture! 

All-purpose sorghum flour brings structure, and sorghum syrup brings warm caramel flavor. Together they create a seriously soft, chewy cookie with a great taste profile.

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 percent of the world's sorghum each year.

Ingredients

  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup sorghum syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose sorghum flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup chocolate chips or other add-ins of choice
  • 2 tablespoons raw sugarSorghum cookie ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl or stand mixer, cream softened butter and granulated sugar together until light and fluffy.
  3. Add egg, sorghum syrup and vanilla extract. Stir to combine.
  4. Add all-purpose sorghum flour, baking soda and kosher salt. Stir to combine.
  5. Stir in chocolate chips or other add-ins. Form into 14, one-and-a-half-inch balls. Dip the tops of the cookie dough balls into the raw sugar. Place sugar side up on a cookie sheet. Give the cookies plenty of room to spread while baking. We recommend baking six cookies per sheet.
  6. Bake one 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 before serving.

Baker’s Tip: Chill the dough for thicker, chewier cookies. The refrigeration time solidifies the butter, slowing its melting in the oven, while also hydrating the flour and allowing the flavors to develop. Ideally, refrigerate the cookie dough for at least 30 minutes before baking, although the cookies will still be delicious if you don’t have time for refrigeration.

This recipe was provided by Kansas Grain Sorghum in partnership with Laughing Rooster Eats.