I’ve been really into baking with sorghum lately – as usual it all started because I have a surplus of it. One time I accidentally ordered a ton of Bob’s Red Mill Sorghum flour instead of Bob’s Red Mill Brown Rice Flour (which I use a lot) and the rest is history… Anyway it turns out it has such a nice mild flavour and makes a really nice crumb in both cakes and cookies. I was craving a crunchy cookie recipe and I had yet to try sorghum flour in a roll cookie recipe so decided to give it a shot. I’ve been adding some to other things with stellar results.

Using regular protocol for making a sugar cookie, except I used of course unrefined sugar (maple sugar) and healthier vegan substitutes for butter etc. I whipped these up and wowza! Crispy, crunchy, cinnamon-y goodness.

Always moons. I need new cookie cutters…

They have the most amazing crispy texture. I also added a touch of cinnamon and nutmeg. They taste just like dunkaroos (anyone else remember those…?) 

Another bonus is that they’re delicious with or without frosting. I am so going to use these as cake toppers/a crispy snack/sandwich cookies. I think it’s important to have a good crunchy cookie in your arsenal and now I have just that 🙂 

I’m so excited about these cookies and so excited about really getting to know another flour. Sorghum is definitely one of my new favourites!

Erin xo 

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