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Gluten-free | New World Seeds & Tubers

Chocolate-chip cookies made out of sorghum flour
I’ve received requests to post the recipe for chocolate-chip cookies made with sorghum flour. Here it is, adapted from a similar recipe using brown rice flour and rice milk found in Flying Apron’s Gluten-Free & Vegan Baking book:

1. Preheat oven to 350F/175C

2. Sift together:
2 3/4 cups white sorghum flour
1 1/2 cup + 1TBSP chickpea flour
1tsp baking powder
1/2 tsp baking soda
3/4tsp sea salt

3. Mix:
1 cup canola oil
1 cup organic whole-cane sugar
1tsp vanilla extract

4. Turn mixer on low speed. While mixer is mixing, alternate adding dry ingredients and…

1 cup rice or soy milk

a little at a time until smooth.

5. Stir in
1 cup chocolate chips (use dark chocolate instead of milk chocolate if you want to make the cookies vegan)

6. Using a cookie scoop if you have one, or a teaspoon if you don’t, scoop cookie dough onto a baking sheet lined with a silicone liner, or use an insulated baking sheet and parchment or nonstick spray.

7. Gently flatten the cookies somewhat; otherwise they don’t flatten out all that well in the oven, lacking any saturated fat to melt into shape.

8. Bake 17 minutes until light golden brown.

9. Gently remove and cool on a wire rack.

Please check each ingredient you buy to make sure that it is truly wheat and gluten-free, if you have a severe wheat-related allergy or sensitivity.

These are almost good-for-you, lacking any “bad” ingredients like shortening. 1 cup of sugar is about the extent of the over-indulgence.

I make these for my kids from time to time. My kids are not gluten-sensitive, but I like the fact that these are fairly wholesome, and the combination of cereal + legume flours makes a complementary protein pair.

The original recipe calls for brown rice flour, which you could also use, but beware that brown rice is hard to grind fine. As a result, the original recipe results in cookies with a slightly sandy texture, unless you find finely-ground brown rice flour, which is hard to find. Sorghum flour gives them a finer texture.

A lot of gluten-free recipes have unpleasant tastes or textures, but rice or sorghum flours are fairly bland, while the chickpea flour adds a nice bit of character. Other than the slight grittiness of some brown rice flours (avoidable if you find an extra-fine grind), these have a pleasant taste, and a texture close enough to cookies made from wheat pastry flour, that most people would not notice the difference unless they try to dunk them in milk or hot tea, at which point they fall apart, lacking any gluten or binder.

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