top of page

Sorghum Chocolate Chip Cookies

These were almost titled... " DEM GOOD COOKIES", because my husband who is mostly neutral about most things, gave me the most animated response when he took a bite out of these. He also couldn't believe that the milo (other name for sorghum), a grain he grows sometimes in his crop rotations, could taste this delicious. In our area, farmers grow milo when we lose a cotton crop, or the market price for milo is great. It is mostly grown for cereals or livestock feed. But it is incredibly nutritious. Wheat is still technically more nutritious, but its not a grain we should sleep on. Especially because the flavor is so unique!

What is special about milling sorghum fresh is that the grain has this natural vanilla flavor and has a sweetness about it. And it comes through very well in baking. This dough reminds me of a graham cracker!

It is also gluten free, so if you are celiac and want to get the benefit of fresh milled grain, this recipe is one that your entire family will enjoy! My husband is used to the early days of me cooking gluten free 10 years ago, and gagging on every dessert because they tasted like cardboard, or felt like you were biting a dish sponge. He could not believe these cookies didn't have wheat.

One thing to note, I made this recipe, knowing that it would need to refrigerate overnight. I baked two cookies right off and they were amazing, but they had a noticeable crumb. So if you make these, just know...make the dough and it is the absolute best cookie when it has had time to chill!

Also if you're not sure where to buy hulled sorghum! I got mine from Azure Standard! It is really affordable and a small bag will probably last you a long time! Also if you have access to an Azure drop off, this is great way to get your grains. They are very economical!


Sorghum Chocolate Chip Cookies

makes 28 cookies


1 stick of salted butter (melted)

1/2 cup coconut sugar

1/4 cup raw sugar

1 1/2 tsp vanilla

1 large egg

1 tbs arrowroot powder

1/2 tsp baking soda

1/4 tsp salt

1 cup semi sweet chocolate chips

1 1/2 cups fresh milled sorghum flour


Mill about a cup and a few tablespoons of grain on the finest setting. Beat together the melted butter, coconut sugar, and sugar. Add vanilla, egg and mix well. Add the flour, arrowroot, baking soda and salt. Mix until combined. Add chocolate chips last. spoon the dough into a container with a lid, and refrigerate overnight or at least 6 hours.

Preheat oven to 350 degrees. Use a cookie scoop, and give them some space. Bake 7-9 minutes. 7 for a softer cookie, 9 for a firmer cookie. Allow them to cool. These are still my favorite cookie sheets! They will come out puffed up, and as they cool, they will sink down into that soft chewy form. Also because there is no gluten, they will fall apart easier when they are hot. But when they cool, they hold their shape perfectly. This recipe truly requires patience. But its so worth it!




bottom of page