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Chocolate-chip cookies made from Sorghum | New World Seeds & Tubers

Chocolate-chip cookies made out of sorghum flourKansas where Tom is from is the only American state that grows much grain Sorghum. In the lower midwest it’s probably better known under the common name of “Milo”. They grow Milo instead of corn because the soils are not as rich, moist, and deep as they are in the “Corn Belt”. In general I think it’s probably a good bet for the valleys of the Ozarks, and perhaps also in areas currently irrigated by drawing from the Ogallala. Milo isn’t as thirsty as corn is.

People often ask me what good it is if you can’t make bread out of it. Well that is an interesting question because a great deal of wheat is devoted to uses where its gluten content is actually a problem not a benefit.

Consider for example cookies and pie crusts. You want them tender and crumbly or flaky, not chewy. If you tried to make them out of bread flour, you wouldn’t like them. As wheat prices soar it probably makes sense to substitute other grains in roles where wheat’s peculiar cooking properties are not needed.

Pictured above are cookies I baked using a mixture of Sorghum flour and chickpea flour. No wheat was used. As a result, they also happen to be gluten-free and safe for people with gluten intolerances.There’s no shortening or butter in these, just liquid oil. Being made from a combination of grain and legume, they are more-or-less protein-balanced despite not containing any animal proteins aside from a possible trace amount in the chocolate. Use dark chocolate to make them “vegan”.

I’ll make another post one of these days with the recipe.

How do they taste? Like chocolate chip cookies. The only way that it’s really obvious they are not made from wheat, is if you try to dunk them into milk or hot tea, they disintegrate. There’s no binder in them at all, neither gluten nor egg.

The one problem ingredient is the chocolate chips. Production is breaking down in the Ivory Coast and I can’t think of a convincing substitute for chocolate. I’ll have to think of another type of cookie that contains all ingredients you could grow yourself.

In the mean time, we’re growing out Sorghum and other useful grains this year, that you would have difficulty finding elsewhere retail and open-source.

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4 Responses to “Sorghum cookies”

  1. Oh please do post the cookie recipe! I’m newly gluten AND dairy free and would love to have some goodies around. Thanks for the post. ~L

  2. how about rum, cinnamon, raisins and walnuts?

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