100% Sorghum Cookies

4.50 from 2 votes

These delicious and gluten-free sorghum flour cookies are egg-free and can be easily made vegan. They are easy to make, and are highly customizable!

Prep Time15

Cook Time30

Chilling Time20

Total Time1 5

Course: Cookies

Cuisine: American

Diet: Gluten Free

Keyword: soghum cookies, sorghum flour cookies

Servings: cookies

Calories: 106kcal

Cost: 5$

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!

Cookies spread too much? Reduce the amount of fat (butter or oil) and/or sugar.

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.