My homemade sorghum flour cookies are crispy on the outside, soft and airy on the inside, and the best of all – gluten free! You only need six ingredients, two minutes of preparation and 30 minutes of baking.
You can make them in the morning for breakfast or whenever you run out of bread at home. You can also make breadcrumbs in the shape of one large loaf of bread, but I wanted small breadcrumbs to have as many crispy crusts as possible.
Along with almond flour, I also used sorghum flour, which I really adore, and is quite easy on your tummy as well as all other gluten free flours. But it also has excellent binding structures and is great as a substitute for eggs in baking cakes.
Sorghum flour is not sufficiently independent in making bread, but it makes an excellent addition to other flours such as almond flour.
These gluten free sorghum flour cookies are are full of nutrients. Sorghum belongs to the group of alkaline foods, which has become a very popular group of foods. I will write about sorghum in more detail in future posts, so keep following me.
My Gluten Free Sorghum Flour Cookies Recipe
To start preparing your gluten free cookies made with sorghum flour, I created a simple and easy to follow recipe. It takes between 30 – 40 minutes till everything’s done, and I guarantee you, it will all be worth it once you taste how delicious they are. Follow the recipe below to get started!
Sorghum Flour Cookies (Gluten Free)
- 270 g integral almond flour
- 180 g sorghum flour
- 1 tbsp baking powder
- 1 tbsp salt
- 1.d dl vegetable milk
- 3 dl mineral water
- a little bit of olive oil (for coating at the end)
- sesame and flax seeds (for sprinkling at the end)
Start preparing your gluten free cookies by putting the sorghum and almond flour, baking powder and salt in a large bowl and mix well.
In another bowl, mix the milk and mineral water and add to the dry ingredients.
The mixture should not be kneaded for a long time, but stir with a food processor until the dry and wet ingredients are combined. The dough should not be too dry but sticky.
Oil the 12 muffin tins and transfer a large, full tablespoon of the mixture to each tins. Distribute the rest evenly. If desired, brush with a little olive oil and sprinkle with seeds.
Place in a preheated oven at 200 degrees for about 30 minutes. The cookies were done when a hard crust formed and they began to take on a golden color.
Take the sorghum flour gluten free cookies out of the mold and let them cool before storing them in a container with an airtight lid, but of course you can also eat them warm when they are the tastiest ????
And this is how they looked like in the end! Yummy!
I hope you enjoyed learning how to make these sorghum flour cookies made with no gluten! And as always, if you’d liked it, let me know in the comments below, and if you have any requests for further recipes, let me know!
Love you!❤️
– Luka
These cookies are the best!!