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This perfectly textured Gluten-Free Chocolate Chip Cookies recipe is made with Sorghum Flour for delightful flavor and nutrition! These healthy cookies are made with only a handful of simple, wholesome ingredients, and are vegan + refined sugar-free to boot!
These gluten-free vegan chocolate chip cookies are made extra special with the addition of sorghum flour. For me, sorghum flour most closely resembles wheat flour. So if you’re missing that classic chocolate chip cookie feel, then look no further! These delights are for you.
What is Sorghum Flour?
Sorghum flour is a soft, tender gluten-free flour milled from Sorghum, a high-fiber grain.
Sorghum Flour Cookies
These Gluten-Free Chocolate Chip Cookies made with Sorghum Flour are:
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Soft, tender, buttery (without butter!), with perfectly crisp bottoms and edges.
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Super easy to make.
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Made with wholesome ingredients.
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Vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, and refined sugar-free.
What Ingredients are Needed to Make Sorghum Flour Cookies?
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Vegan butter, coconut oil, or butter.
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Baking soda + salt.
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Chocolate chips of choice.
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Ground flaxseeds.
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Maple syrup.
(Note: full recipe ingredients and amounts will be found in the recipe card towards the bottom of this post)
How to Make Sorghum Flour Chocolate Chip Cookies – Step by Step
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Combine dry ingredients.
2. Add wet ingredients.
3. Mix.
4. Add chocolate chips.
5. Fold in chocolate chips until incorporated.
6. Scoop dough into rounds on baking sheet.
7. Bake and enjoy!
Top Tips for Making Vegan Gluten Free Cookies with Sorghum Flour
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Make it Sugar-Free
This sorghum flour cookies recipe can easily be made sugar-free by replacing the maple syrup with a sugar-free syrup, and replacing regular chocolate chips with sugar-free chocolate chips.
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Store It
These cookies keep well at room temperature for up to 24 hours, or refrigerated in airtight containers for up to 3 days.
Common Recipe Questions
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Can I replace the maple syrup with another sweetener?
Yes. Raw honey, agave syrup, coconut nectar or a sugar-free syrup will work well in this recipe.
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Can I replace sorghum flour with another flour?
Because I created this recipe with sorghum flour in mind and have not tested it with any others, I do not recommend it. But, if you do try something else, I would love to hear about it!
More Gluten-Free Cookie Recipes
The Best Gluten-Free Vegan Chocolate Chip Cookies (Nut-Free)
Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten-Free, Vegan, Refined Sugar-Free)
Peanut Butter Cacao Nib Coconut Flour Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Salted Chocolate + Almond Butter Coconut Flour Thumbprint Cookies (Gluten-Free)
Thick & Chewy Chocolate Chip Tahini Cookies (Gluten-Free, Flourless)
25 Amazing Recipes for Coconut Flour Cookies You Must Try
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Vegan Gluten-Free Chocolate Chip Cookies Recipe with Sorghum Flour
Ingredients
- 1 cup sorghum flour 121 grams
- 2 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt or pink salt
- 1/2 cup maple syrup 170 grams
- 1/4 cup softened vegan butter regular butter or coconut oil (58 grams)
- 6 tablespoons chocolate chips of choice
Instructions
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper; set aside.
- In a large bowl combine flour, flaxseed, baking soda and salt. Stir to combine.
- Add maple syrup and butter. Whisk until a cookie dough forms.
- Fold in chocolate chips.
- Scoop dough into golf ball-sized rounds and place on parchment lined baking sheet.
- Bake for 12-15 minutes, or until bottoms and edges are turning golden.
- Let cool completely before serving.
- Enjoy!
29 Comments
Sharon Fernandez
12/31/2020 at 3:26 PMSUCCESS, but no pix!! I am pleasantly surprised, they are not dry, at all; probably could have cooked 1 more min. As i only went 13 min. to make sure i did not overbake.
My caution was with the feedback of other amateur bakers..
I tasted dough b4 i baked. My ‘old’ tastebuds need more umph. So i added 1/8 t maple extract; next time will double that amount.. i can’t leave well enough alone, so next time this southerner will add toasted chopped pecans. Will look at your other cookie recipes later..
I’ve only made Irish soda bread with sorghum flour so I’d never really experienced the taste of sorghum. It’s a nutty flavor, I’ll have to get used to. I get mine at a Mediterranean food store and it’s grown/millled in England.
Happy New Year and good baking in 2021.
Kristen Wood
12/31/2020 at 4:06 PMHi Sharon! I’m glad it worked out well for you! Thank you so much for taking the time to stop in and share your feedback. It means a lot! 🙂 Happy New Year to you and yours!
Sharon Fernandez
12/30/2020 at 6:22 PMThank you so much for a speedy, quick reply. I’m going to try your straight sorghum flour recipe, (to the letter!!) tomorrow and will let you know with a pix!!
Martine De Luna
12/02/2020 at 12:19 AMWe just made this, but I added an egg in addition to the flax, and it worked well! 🙂 Thanks!
Kristen Wood
12/02/2020 at 12:29 AMI’m so happy to hear that! Thank you for taking the time to share. 🙂
Mark
09/05/2020 at 4:34 PMI’m sorry to say that this went so horribly wrong that I thought the recipe was some cruel fool’s errand. Are you sure about the amount of sorghum used? Is there supposed be another type of flour to go with it? My batter was so thin that it didn’t hold any real shape on the baking sheet. It looked nothing like your photos. In the oven, the golfball-sized rounds (if you can call them rounds) completely flattened and I was left with one giant puddle of burnt cookie. Perhaps it was something I did wrong, but I followed this recipe to the letter. Very disappointed.
Kristen Wood
09/05/2020 at 6:26 PMHi Mark! I’m so sorry to hear that—that certainly shouldn’t happen! Might I ask what brand of sorghum flour you used?
sylvia
01/13/2021 at 6:05 AMcan i not use baking soda and maple syrup?
Kristen Wood
01/13/2021 at 10:42 AMIf you do not want to use the baking soda, it should be okay, they just might be a bit flatter than with. As for the maple syrup, I recommend replacing with another liquid sweetener of choice. Agave syrup and honey will work well, or any sugar-free honey/maple syrup replacement sweetener should work, too. If you simply omit the maple syrup, the cookies will be very dry, as that is major liquid ingredient for this recipe, so it does need to be replaced. I hope this helps! 🙂
Rita
08/22/2020 at 8:17 AMHi Kristen
These cookies were super easy to make and were delicious!
I made with butter and found them to be moist and mine spread nicely so visually appealing.
I added 1 teaspoon of cinnamon and cut maple syrup down to 2/3 cup. Next time I make I would add vanilla.
Great to have a great gluten free cookie that is straightforward with simple ingredients and none of those extra ingredients like xanthum gum.
Quite yummy. As you mentioned very important to let them cool so they don’t break apart. Thanks for sharing this cookie with us.
Definitely would make again from start to finish with clean up done under 1 hour!
Kristen Wood
08/22/2020 at 12:29 PMHi! I so appreciate you taking the time to share this wonderful feedback with us all. I’m so happy you enjoyed this recipe! Thank you. 🙂
Lily Martinez
12/23/2020 at 9:20 AMI’m so happy I found this recipe! I’ll be substituting the flax for ground chia or xanthum gum, I’m extremely sensitive to flax, and hopefully they will still come out amazing !
Kristen Wood
12/23/2020 at 2:54 PMI hope you love them! 🙂
Kelly
07/31/2020 at 8:46 AMThe flavor was fine and what I expected for taste except that they were horribly dry. I followed the recipe exactly (used coconut oil). I’m not vegan so maybe they would be less dry with an egg?
Kristen Wood
07/31/2020 at 10:34 AMSorry to hear that! They shouldn’t be dry. I’m curious to know what brand of sorghum flour you used? An egg can be used in this recipe, but I find the outcome to be very similar to that with flaxseeds.
Kelly
08/01/2020 at 1:06 PMI was using Deep (an Indian brand). Good news is my son LOVED them and asked me to make a second batch! So I did, and this time I melted the coconut oil first and still used flax instead of egg. They still taste a little dry to me but if my picky son likes them then that’s a win!
Lisa
10/17/2020 at 9:42 AMI going to be trying this recipe next week. I use a spoonful of unsweetened applesauce in my recipes. It’s is way better than the egg. One spoonful per egg to replace.
Melanie
04/03/2020 at 3:36 PMHas anyone tried making these with egg instead of the flax? Would love to try them but I don’t have any flax right now.
Kristen Wood
04/04/2020 at 2:46 PMHi Melanie – you most definitely can use 1 egg instead of the flaxseed! 🙂
Eman
05/18/2020 at 12:33 PMDid you make it with egg? I have bags of sorghum flour and am trying to get rid of them. Most recipes call for sorghum and another GF flour and I do not want to buy anymore varieties of GF flours. So, this recipe isvtempting, but I am worried it will be a dry crumbly biscuit texture because of the nature of sorghum. Did these come out decent?
amy wright
03/20/2020 at 4:08 PMWhat can I use to replace flaxseed?
Kristen Wood
03/21/2020 at 10:11 AMHi Amy – you can use 2 tablespoons of chia seeds or 1 teaspoon of psyllium husk fiber in its place. They would still be tasty if you omitted, but they would not hold together quite as well.
Erin
10/21/2019 at 9:25 AMI really need to get some sorghum flour! I have maybe 50 kinds of flour but have never tried it. Crazy! These look awesome.
Kristen Wood
02/20/2020 at 11:45 PMThank you! I absolutely adore sorghum!
Jules Shepard
10/14/2019 at 4:56 PMWow! These look so light and delicious
Daniela Modesto
10/14/2019 at 4:48 PMThese cookies look amazing my friend – I can’t wait to experiment with sorghum flour!! Mouthwatering!
Kristen Wood
02/20/2020 at 11:45 PMThank you so much, Daniela!!
Sharon Fernandez
12/30/2020 at 9:56 AMI have not started to make these cookies, so I have questions before I start seein descriptions of dry cookies.. All recipes i see include Xanthium gum and a mix of other flours: cornstarch, tapioca flour with sorghum. I plan to use a flour from India i get locally. (The mixed flour makes good irish soda bread). Pls help mecgsin more knowledge as i work with sorghum. Thanks
Kristen Wood
12/30/2020 at 11:12 AMHi Sharon – There are lots of recipes out there for cookies using blends of gluten-free flours but this is recipe I specifically tested with sorghum flour alone, as I am quite fond of the flavor and texture that sorghum produces and wanted to make a sorghum flour-only cookie. If you follow this recipe without modifications, it should not produce a dry cookie at all. 🙂 But I haven’t tested it with a blend so I cannot say for certain how well that would turn out. If you try it with a blend I would love to hear how it turns out! Otherwise, I might recommend one of my other recipes that use a blend, such as this one: https://moonandspoonandyum.com/chai-spiced-chocolate-chip-cookies-gluten-free/ Good luck, and I hope this helps! 🙂