Easy Eggless Sorghum Cookies (Gluten-Free Honey Cookies!)

These gluten-free, eggless, sorghum flour cookies are packed with taste, texture and nutrition! With a crunchy crust and chewy middle, these cookies are sweetened with pure honey, offering a delightful alternative to traditional wheat flour cookies. Just 10 minute prep needed!

Is Sorghum flour good for baking?

Absolutely! For gluten-free baking, sorghum flour is one of my top choices. Not only does it have a slightly sweet, nutty flavor, but it is also very rich in proteins, fiber, Vitamin B and micro nutrients like phosphorus. With it’s fine texture it is easier to combine as compared with some of the other gluten-free flours like rice flour and almond flour. However, an important thing to consider is, sorghum flour cannot be used as a 1:1 replacement for all-purpose flour in baking as it needs to be combined with a binding agent like xanthan gum, flaxseed or cornstarch.

Do sorghum flour cookies taste good?

You bet! With sorghum flour’s naturally sweet and nutty flavor these cookies have a delightful taste and texture. The addition of honey adds warmth and depth to the taste. There are common misconceptions that sorghum flour cookies have an aftertaste, however, once you try this recipe, I’m sure you’ll see how wonderful the sorghum flour cookies are!

Are sorghum flour cookies always gluten-free?

Sorghum is a naturally gluten-free grain. However, you cannot assume that all sorghum flour cookies are gluten-free. Here is a quick checklist to verify whether the sorghum flour cookies are gluten-free:

Can the sorghum flour cookies be made Vegan?

100%! The butter and milk used in this recipe can easily be substituted 1:1 with vegan options like coconut oil and oat milk/ almond milk or any other plant based milk of your choice respectively.

Can I make sorghum flour cookies with No Sugar?

You can make sorghum flour cookies “sugar-free”. Here are some of the options to consider:

1) Honey is sweeter than sugar, you’ll need less amount of it. You can replace 1/2 cup sugar used in this recipe with 1/3 cup of honey.

2) Maple Syrup is also sweeter than sugar, but less sweeter than honey, so, you’ll need 1/3 cup + 1 tbsp of maple syrup for 1/2 cup of sugar.

3) The amount of Plant based sugar will vary based on the brand, please follow the instructions on the packaging for substituting granulated white sugar in the recipe.

4) Jaggery is less sweet than sugar. You’ll need about 30-40% more jaggery than granulated white sugar in your recipe.

How to make Sorghum cookies

Product Recommendations:

What ingredients do I need to make Sorghum flour cookies?

This recipe uses just a handful of commonly available ingredients in our pantry. Here’s a quick breakdown:

Flour: I’m using a combination of sorghum flour, almond flour, and rice flour in this recipe.
Sweetener: I’m using granulated white sugar and honey.
Binding Agent: Cornstarch acts as an excellent binding agent. I’m also using some baking powder for leaving and it also provides binding. Some milk for combining the dough.
Flavor: Ground cardamom for a beautiful fragrant flavor.
Fat: Butter and oil make these cookies crunchy and fluffy.
Optional topping: Chopped pistachios

Step by step process of making sorghum cookies

Preparation:

Make sure the butter and milk are at room temperature.
Chop pistachios for garnishing and set aside.
Preheat the oven to 350 deg F.
Line a baking tray with parchment paper or you may use a silicone baking sheet.

Making the dough:

In a large mixing bowl, whisk together butter and sugar until well combined.
Now, sieve together sorghum and rice flours, salt, cornstarch, and baking powder.

Using a spatula, combine the sieved ingredients with the butter and sugar mix.
Now, add in oil, almond flour, ground cardamom and honey and mix well.

Now this mixture should be able to form a ball when pressed.
Add 1 tbsp milk and form a dough.

Shaping the cookies:

Using a tablespoon measure, scoop the dough onto the prepared baking tray. Shape the dough into a round and flatten the top.
- Tip: Lightly grease the tablespoon for the dough to easily be released.
Add some chopped pistachios and press down the cookie using a fork. Repeat this process to make 14-16 medium sized cookies.

Baking:

Place the baking tray into the preheated oven and bake for 12-14 minutes. Rotating the tray after about 10 minutes to ensure uniform baking.
Turn off the oven and let the cookies remain in the oven for another 2-3 minutes.
Now, transfer the cookies onto a wire rack along with the parchment paper.
- Tip: The cookies are still very fragile. Allow them to cool for at least 10-20 minutes.