With a soft, slightly crunchy texture, these cinnamon-flavored sorghum cookies are reminiscent of graham crackers. If you live in Europe, you will be reminded of digestive biscuits. Whatever you call them, they are a delicious and healthy snack and can be used in many creative ways. These sweet flavored sorghum cookies are gluten-free, sugar-free, dairy-free and lectin-free.
Why we love these cinnamon-flavored sorghum cookies (or cookies).
- They’re incredibly easy to make, with just a few healthy, easy-to-find ingredients.
- They have no added sugar and only two teaspoons of honey for the entire recipe.
- They can accommodate so many diets: gluten-free, sugar-free, dairy-free and lectin-free.
- They’re versatile: You can eat them as a snack, dip them in melted chocolate, top them with nut butters and fruit, or use them to make no-bake pies or pie crusts.
- Although sorghum flour is primarily a carbohydrate, the total amount of net carbohydrates per serving (2 cookies) is only 10 grams.
What is sorghum flour?
From Poaceae family, like millet, sorghum is one of the five main cereal crops in the world, originating in Africa. Sorghum is an ancient grain full of nutritional value and one of the four gluten-free and lectin-free grains.
Sorghum flour is obtained from milling whole grains and can have a very fine or more grainy texture. For these cookies, I like to use sorghum flour with a fine texture. In India it is known as jowar flour, and is very popular for making jowar roti, a delicious unleavened bread made with hot water, sorghum flour and salt.
Sorghum can be part of a healthy diet if consumed in moderation. Naturally a gluten-free and lectin-free grain, sorghum is one of the most nutritious grains you can eat—it’s high in protein, fiber, and antioxidants, and full of iron, vitamin B6, niacin, and magnesium. High in potassium and low in sodium, sorghum can help promote healthy blood pressure.
In one study, cookies made with sorghum flour increased GLP-1 and GIP levels and extended subjective satiety in healthy individuals. This is the same mechanism of action as GLP-1 drugs like Ozempic, and can help with weight loss. (PMID 26866508)
The effect of sorghum consumption on health outcomes has been studied since 1985. Although more research is needed, the implications are that sorghum may have superior health benefits compared to other staple grains, such as wheat
Ingredients to make these sorghum flour cookies
Although sorghum flour is the main dry ingredient used to make these gluten-free cookies, we need to add some additional types of flour to improve the texture and taste of these digestive cookies or crackers.
Whole grain sorghum flour is close to graham flour or whole wheat flour, but it needs help to improve the taste, texture and nutritional profile of these cookies:
- Jufa flour for texture, natural sweetness and added nutritional value
- Coconut flour adds more dry dough, sweetness and flavor and lowers the carb load of these cookies
- Psyllium Husk (without or flakes) for its binding properties and fiber content
The full list of ingredients:
- 1 medium-sized poached egg
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons full-fat coconut milk (from a can)
- 2 teaspoons of honey
How to make these cinnamon flavored sorghum cookies
- Preheat the oven to 300F/150C and prepare a baking tray.
- Mix all the dry ingredients in a bowl (minus the 2 tablespoons of sorghum flour).
- Combine the wet ingredients in a blender and add to the dry ingredients.
- Mix with a spatula, then by hand until you have a dough.
- Add the 2 tablespoons of sorghum flour little by little and knead gently with your hands until you get a smooth dough.
- Flatten the dough onto a sheet of parchment paper, into a square or rectangular shape, add another sheet of parchment paper on top, and roll it out into a sheet about 1/4 inch or 1/2 mm thick.
- Distribute the dough in the desired shape, using a pizza cutter, a knife or a cookie cutter.
- Bake for 35 minutes, then turn off the heat and leave them in the oven, with the door slightly open, for another 10-15 minutes.
- Serve as is or with your favorite toppings.
- Store in an airtight container on the counter for a day or in the fridge (or cool place) for a few days.
How to serve these cookies
Use these gluten-free sorghum cookies any way you use graham crackers or digestive crackers:
- as a healthy snack
- with a cup of tea or coffee
- with goat, sheep or coconut yogurt
- dipped in chocolate
- to make pie crusts
- to make gluten-free s’mores
- …and more
More sorghum flour recipes
Sorghum flour is great for making gluten-free sourdough starter and gluten-free sourdough bread.
You can make these easy gluten-free sorghum buns.
Or try this delicious gluten-free flatbread recipe with sorghum flour and bananas.
These Sugar Free Apple Pie Bars are amazing!
And one of my favorite cakes: this nut-free, sugar-free, gluten-free carrot cake made with sorghum flour.
*This post contains affiliate links, which means I receive a small commission if you decide to purchase something through one of my links, at no extra cost to you..
- DRY INGREDIENTS:
- 1/2 cup sorghum flour (+2 tablespoons for kneading)
- 3 tablespoons of chufa flour
- 2 tablespoons of coconut flour
- 2 tablespoons psyllium husk (whey or flakes)
- 1/2 teaspoon baking powder
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
- pinch of salt
- WET INGREDIENTS:
- 1 half poached egg
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons whole coconut milk (from a can)
- 2 teaspoons of honey
Preheat the oven to 300F/150C and prepare a baking tray.
Mix all the dry ingredients in a bowl (minus the 2 tablespoons of sorghum flour).
Combine the wet ingredients in a blender and add to the dry ingredients.
Mix with a spatula, then by hand until you have a dough.
Add the 2 tablespoons of sorghum flour little by little and knead gently with your hands until you get a smooth dough.
Flatten the dough onto a sheet of parchment paper, into a square or rectangular shape, add another sheet of parchment paper on top, and roll it out into a sheet about 1/4 inch or 1/2 mm thick.
Divide the dough into the desired shape, using a pizza cutter, knife or cookie cutter.
Bake for 35 minutes, then turn off the heat and leave them in the oven, with the door slightly open, for another 10-15 minutes.
Serve as is or with your favorite toppings.
Store in an airtight container on the counter for a day or in the fridge (or cool place) for a few days.