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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:
Soft, tender, buttery (without butter!), with perfectly crisp bottoms and edges.
Super easy to make.
Made with wholesome ingredients.
Vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, and refined sugar-free.
What Ingredients are Needed to Make Sorghum Flour Cookies?
Vegan butter, coconut oil, or butter.
Baking soda + salt.
Chocolate chips of choice.
Ground flaxseeds.
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
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
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.
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
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.
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 butter, coconut oil, or butter.
Baking soda + salt.
Chocolate chips of choice.
Ground flaxseeds.
Maple syrup."
}
},{
"@type": "Question",
"name": "Can I replace the maple syrup with another sweetener?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Yes. Raw honey, agave syrup, coconut nectar or a sugar-free syrup will work well in this recipe."
}
},{
"@type": "Question",
"name": "Can I replace sorghum flour with another flour?",
"acceptedAnswer": {
"@type": "Answer",
"text": "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!"
}
}]
}
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!
10 Comments
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!!