Vegan Gluten-Free Chocolate Chip Cookies Recipe with Sorghum Flour
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!
Hey there! I like your ingredient list as it’s all clean without additives and binders. Is it possible to sub half applesauce for the maple syrup? Thanks
Hi, Dee! Thank you! I haven’t tested it but I do think it would work just fine. Just from experience, the texture might be slightly softer. I hope you enjoy!
These are yummy! Mine are much runnier and thinner. Any idea what I can do to make them more like yours? Either way I really enjoy these. Thank you!
Hi, Abbey! If you didn’t make any adjustments to the recipe and still experienced this, I would recommend chilling the dough for about half an hour before scooping it and baking it. I hope this helps. 🙂
Hi, I used 1/3 c. brown rice syrup and added 1 tsp. vanilla extract….they smelled heavenly baking ! They flattened out, and are crispy outside and chewy inside. Thanks for the inspiration !
I’m so happy to hear that! Thank you for sharing. 🙂
HI…..I just found you and just heard about Sorghum flour and so was glad to find this cookie recipe. With multiple allergies its so hard to have sweets and I can’t have all purpose gluten free flour because of the rice flour, so baking has been hard. I’m going to try these. I read the reviews and I’m a little nervous they won’t come out for me.
I love this recipe. It may even be my new favorite. I used coconut oil and coconut sugar + 1 egg. Cookies turned out crunchy with a bit of softness in the middle. I forgot to set the timer so i may have kept them in the oven longer than necessary, but they’re so delicious.
I’m so happy to hear that! Thank you for taking the time to share. 🙂
They were surprisingly yummy! The maple syrup added depth to the flavor of the cookies and their texture was delightful – rough but tender. Making another batch tonight because my hubby went through them quickly. Thanks for the recipe!
I’m so happy to hear that! Thank you for sharing. 🙂
Hey! I was wondering if it’d be possible to replace the maple syrup with coconut sugar? Would I need to add extra liquid or oil? I try to reserve syrup for pancakes because we go through it so fast lol.
Hi! Yes, you can, but add 2 extra tablespoons of butter or oil. I hope this helps! 🙂
Hi Kristin. This is an awesome recipe. My cookies were more flat but niceky firm yet moist inside.
However…maple syrup is VERY expensive here. I diluted Golden Syrup to maple texture. Delicious.
Now finding it hard to get sorghum flour. I used malted sorghum flour…people make a porridge of that. Well the cookies all ran together, melted all the choc chips. End result…almost like a crispy crunchy.
Do you agree malted sorghum..a big NO NO. Is it ok to dilute the goldensyrup with water to get to maplesyrup texture. Please help as these cookies are divine. Thanks
Hi, Mariana! Thank you for stopping by. I’m glad you enjoy the recipe. 🙂 I do not have experience with malted sorghum flour so I cannot say for sure about that, but although golden syrup is thicker, I think it would work just fine without diluting it (and diluting might result in cookies that do not hold form, too!). You can also use half golden syrup and half sugar of any sort. Another thing worth trying if substituting things is refrigerating the dough for about 30 minutes before baking. I hope this helps!
Hi Kristan,
Thank you so much for your suggestions. You are very kind. I am going to give it a try and keep you posted
Once again…your recipes are awesome.
Mariana
Thank you so much! 🙂
Hi Kristen, I kept your weights exactly the same but used 70gr golden syrup and 100gr sugar. The texture was dry to work with but I could roll the little balls by hand. Made 7 biscuits. They baked lovely….spread out a little, no problem as the size of the cookie is just bigger😋. They baked crispy outside and softer inside but very sweet. I can understand the sweet as goldensyrup and sugar is sweeter than maple syrup.
I will toggle with the ratio of sugar and syrup but to be honest….malted sorghum is the problem. The previous ones I baked with natures choice sorghum flour and goldensyrup slightly diluted. The biscuits were spreading too but it was a softer cookie. 11 cookies of a good size and not so sweet. Some of the choc chips remained firm. That made them even more delicious. Thanks for a lovely recipe.
Thank you for updating and sharing! I hope you find that sorghum flour again. I appreciate the kind words. 🙂
Hi Kristin. Thanks for your feedback. I found Sorghum and the cookies turn out perfectly. This recipe is a hit in our home and once again…thanks for sharing the recipe.😋
I’m so happy to hear that! Thank you for stopping by again. 🙂
Thank you so much for this recipe. These have great flavor! I used quarter cup of honey and quarter cup of coconut sugar instead of maple syrup. Added an egg so they wouldn’t be dry. Made thumbprints in them and filled with a bit of strawberry jam. Delicious!
I’m so happy to hear this! Thank you for taking the time to share. 🙂
Hi Kristen,
OMG I did not know I could use sorghum flour for cookies, I usually mix it with teff to make flat bread.
Cookies turned out super great and delicious!
I would half sweetener next time, I used agave syrup and was sweeter than I expected for my taste!
Super easy and fast to make.
I’m so happy to hear this!! Thank you for stopping by and sharing. 🙂
SUCCESS, 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.
Hi 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!
Thank 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!!
We just made this, but I added an egg in addition to the flax, and it worked well! 🙂 Thanks!
I’m so happy to hear that! Thank you for taking the time to share. 🙂
I’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.
Hi Mark! I’m so sorry to hear that—that certainly shouldn’t happen! Might I ask what brand of sorghum flour you used?
can i not use baking soda and maple syrup?
If 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! 🙂
Hi 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!
Hi! 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. 🙂
I’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 !
I hope you love them! 🙂
The 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?
Sorry 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.
I 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!
I 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.
Has anyone tried making these with egg instead of the flax? Would love to try them but I don’t have any flax right now.
Hi Melanie – you most definitely can use 1 egg instead of the flaxseed! 🙂
Did 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?
What can I use to replace flaxseed?
Hi 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.
I really need to get some sorghum flour! I have maybe 50 kinds of flour but have never tried it. Crazy! These look awesome.
Thank you! I absolutely adore sorghum!
Wow! These look so light and delicious
These cookies look amazing my friend – I can’t wait to experiment with sorghum flour!! Mouthwatering!
Thank you so much, Daniela!!
I 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
Hi 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! 🙂