Here you will find perfectly sweet and nutty gluten-free Sorghum Cookies made without eggs. These are made with sorghum flour (an ancient gluten-free grain packed with nutrients), are ready within 1 hour, and can easily be made vegan. All you need is sorghum flour and a few simple ingredients! This recipe was inspired by my millet cookie recipe.
Want a crispier cookie? Just leave it in the oven for 2 extra minutes. Prefer it soft and cakey? Take it out a little earlier. If your cookies aren’t spreading enough, try adding a bit more fat or sugar. Too much spread? Dial those back. And the best part, these cookies don’t even need eggs to hold their shape. Thanks to xanthan gum (which is totally natural, as explained below), the texture stays spot-on. These are an egg-free version of my buckwheat cookies.
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Why You Will Love This Recipe
- No weird ingredients - these are naturally gluten-free, egg-free, and can be made vegan, just like my buckwheat shortbread cookies.
- Customizable texture and sweetness - want chewy or crisp? Subtly sweet or deep and rich? This dough is your playground. For a sourdough twist, see my gluten-free sourdough discard cookie recipe.
- Kid-tested, husband-approved - in my house, they disappear in a flash. I usually have to stash a few if I want any left for tomorrow, same story as with my buckwheat crackers!
Is Xanthan Gum Safe?
Short answer? Yes. I also use it in my ragi biscuits.
Longer one: It sounds scary, but xanthan gum is just a fermented sugar, kind of like how yogurt or kombucha is made. It's FDA-approved, widely used, and even in hospital thickeners for folks with swallowing issues. You’re just using one teaspoon in the whole batch, it's fine.
Ingredients for Sorghum Cookies
- Sorghum flour - you can use store-bought or homemade sorghum flour.
- Butter - you can use coconut oil instead, just use less (about 80g of melted coconut oil).
- Sugar - coconut sugar can be used instead.
- Xanthan gum - don't leave out this ingredient, or the cookies will be very crumbly.
See the recipe card for quantities.
Variations
- Add chocolate chips or chunks.
- Mix in soaked raisins or candied citrus peel.
- Add candied ginger and cinnamon for Fall vibes.
How to Make Sorghum Cookies
Step 1. In a large mixing bowl, combine all of the dry ingredients and whisk to incorporate.
Step 2. Place the butter into a small saucepan and melt it on the stove over medium-high heat. Once the butter starts bubbling, begin whisking it continuously until it turns amber-brown and smells nutty. Turn off the heat and set it aside.
Step 3. Add the sugars and the milk to the browned butter and whisk until there are no brown sugar lumps left and everything looks incorporated.
Step 4. Add the wet ingredients to the bowl with the dry ingredients and bring the dough together with a silicone spatula or a wooden spoon. Cover the dough and let it chill in the refrigerator for 20 minutes (or up to 12h). You can freeze the dough at this point if you want to bake later.
The sorghum cookie dough will be sticky and wet, but it will thicken as the flour absorbs the liquids and chills in the fridge.
Step 5. Preheat the oven to 175°C / 350°F. Line your baking tray with non-stick parchment paper or a silicone mat. Scoop nine 1 tbsp-sized sorghum cookies onto the tray (or use wet hands for shaping) and bake for 15 minutes. Let the cookies chill on the baking sheet for about 5 minutes after baking before transferring them to a cooling rack (they are fragile while hot). Repeat with the rest of the dough. Enjoy!
Expert tips
- Cookies spread too much? Reduce the amount of fat (butter or oil) and/or sugar.
- Not crispy enough? Let the cookies bake for another 2 minutes.
- Baking at high altitude? Reduce the baking powder slightly, add an extra tablespoon of flour, and bake a couple minutes less.
- Let the cookies sit and firm up right after baking, or they might fall apart as you transfer them.
Common Questions
Yes, you can either freeze the dough and bake later, or you can freeze baked cookies and defrost them one at a time, like you would buckwheat banana muffins.
Yes, sorghum is a great gluten-free alternative to wheat flour that makes great sorghum bread and even sorghum sourdough. You can make sorghum roti or even sorghum porridge with it!
Sorghum has a neutral flavor with nutty notes. In these cookies, sorghum flour works great and doesn't leave any aftertaste.
More Gluten-Free Recipes You Will Love
If you tried this Sorghum Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
100% Sorghum Cookies
Ingredients
Dry Ingredients
- 200 grams sorghum flour
- 1 teaspoon xanthan gum
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 120 grams butter or 80g melted coconut oil
- 100 grams white sugar
- 50 grams brown sugar
- ⅓ cup milk
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Instructions
- In a large mixing bowl, combine all of the dry ingredients and whisk to incorporate.200 grams sorghum flour, 1 teaspoon xanthan gum, 2 teaspoon baking powder, ½ teaspoon salt
- Place the butter into a small saucepan and melt it on the stove over medium-high heat. Once the butter starts bubbling, begin whisking it continuously until it turns amber-brown and smells nutty. Turn off the heat and set it aside.120 grams butter
- Add the sugars and the milk to the browned butter and whisk until there are no brown sugar lumps left and everything looks incorporated.100 grams white sugar, 50 grams brown sugar, ⅓ cup milk
- Add the wet ingredients to the bowl with the dry ingredients and bring the dough together with a silicone spatula or a wooden spoon. Cover the dough and let it chill in the refrigerator for 20 minutes (or up to 12h). You can freeze the dough at this point if you want to bake later.The sorghum cookie dough will be sticky and wet, but it will thicken as the flour absorbs the liquids and chills in the fridge.
- Preheat the oven to 175°C / 350°F. Line your baking tray with non-stick parchment paper or a silicone mat. Scoop nine 1 tbsp-sized sorghum cookies onto the tray (or use wet hands for shaping) and bake for 15 minutes. Let the cookies chill on the baking sheet for about 5 minutes after baking before transferring them to a cooling rack (they are fragile while hot). Repeat with the rest of the dough. Enjoy!
Notes
- Cookies spread too much? Reduce the amount of fat (butter or oil) and/or sugar.
- Not crispy enough? Let the cookies bake for another 2 minutes.
- Baking at high altitude? Reduce the baking powder slightly, add an extra tablespoon of flour, and bake a couple minutes less.
- Let the cookies sit and firm up right after baking, or they might fall apart as you transfer them.
Beth says
A great basic recipe that is good as is or spices added. I add 1Tab of Pumpkin Pie Spice Blend and
Natasha Levai says
A great afternoon snack to go with a cup of coffee!