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Sorghum Cookies or Biscuits Recipe

American · Dessert · 27 min total

These tender, gluten-free sorghum cookies have a delicate crumb and subtle nutty flavor, perfect for a wholesome treat.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sorghum flour, almond flour, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For a crispier cookie, flatten the dough balls slightly before baking.
• Store in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen for up to 3 months.

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