Dark Chocolate Chip Sorghum Cookies

  • 1 cup Sorghum Flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp xanthan gum
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg.
  • 3/4 cup coconut oil
  • 1 1/2 tbsp bourbon vanilla
  • 2 eggs
  1. Preheat oven to 176C. Line 2 baking sheets with parchment paper.
  2. Whisk 1 cup sorghum flour, 1/2 cup tapioca flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1 tsp xanthan gum, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  3. In a separate bowl, beat 3/4 cup coconut oil, 1 1/2 tbsp bourbon vanilla, and 2 eggs.
  4. Add dry ingredients to the creamed ingredients and beat well.
  5. Add 3-3 1/2 cups gluten free rolled oats, mix well. If you'd like more, add a 1/2 cup.
  6. Add 1 cup dark chocolate chips and stir by hand to combine.
  7. Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape.
  8. Bake for 12-15 minutes until slightly golden and chewy.
  9. Cool the sheets on a wire rack for 3 minutes. Then place the cookies on the wire rack to cool.

Sorghum flour has a mild, bland taste so is an idea substitute in baking. Sorghum can be used in cakes, breads, biscuits and muffins. A drier flour, its best used in combination with other gluten free flours and with added moisture in your recipe. Sorghum flour has a smooth texture, is an excellent source of fibre, a good source of protein and is low GI.

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