Vegan Gluten-Free Chocolate Chip Cookies Recipe with Sorghum Flour (2024)

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ByKristen Wood 10/08/201903/01/2024 Last updated 03/01/2024

This perfectly textured Gluten-Free Chocolate Chip Cookies recipe is made with Sorghum Flour for delightful flavor and nutrition! These healthy cookies are made with only a handful of simple, wholesome ingredients, and are vegan + refined sugar-free to boot!

These gluten-free vegan chocolate chip cookies are made extra special with the addition of sorghum flour. For me, sorghum flour most closely resembles wheat flour. So if you’re missing that classic chocolate chip cookie feel, then look no further! These delights are for you.

What is Sorghum Flour?

Sorghum flour is a soft, tender gluten-free flour milled from Sorghum, a high-fiber grain.

Sorghum Flour Cookies

These Gluten-Free Chocolate Chip Cookies made with Sorghum Flour are:

• Soft, tender, buttery (without butter!), with perfectly crisp bottoms and edges.

• Super easy to make.

• Made with wholesome ingredients.

• Vegan, gluten-free, dairy-free, egg-free, soy-free, nut-free, and refined sugar-free.

What Ingredients are Needed to Make Sorghum Flour Cookies?

• Sorghum flour.

• Vegan butter, coconut oil, or butter.

• Baking soda + salt.

• Chocolate chips of choice.

• Ground flaxseeds.

• Maple syrup.

(Note: full recipe ingredients and amounts will be found in the recipe card towards the bottom of this post)

How to Make Sorghum Flour Chocolate Chip Cookies – Step by Step

1. Combine dry ingredients.

2. Add wet ingredients.

3. Mix.

4. Add chocolate chips.

5. Fold in chocolate chips until incorporated.

6. Scoop dough into rounds on baking sheet.

7. Bake and enjoy!

Top Tips for Making Vegan Gluten Free Cookies with Sorghum Flour

1. Make it Sugar-Free

   This sorghum flour cookies recipe can easily be made sugar-free by replacing the maple syrup with a sugar-free syrup, and replacing regular chocolate chips with sugar-free chocolate chips.

2. Store It

   These cookies keep well at room temperature for up to 24 hours, or refrigerated in airtight containers for up to 3 days.

Common Recipe Questions

1. Can I replace the maple syrup with another sweetener?

   Yes. Raw honey, agave syrup, coconut nectar or a sugar-free syrup will work well in this recipe.

2. Can I replace sorghum flour with another flour?

   Because I created this recipe with sorghum flour in mind and have not tested it with any others, I do not recommend it. But, if you do try something else, I would love to hear about it!

More Gluten-Free Cookie Recipes

The Best Gluten-Free Vegan Chocolate Chip Cookies (Nut-Free)

Peanut Butter Cacao Nib Coconut Flour Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Salted Chocolate + Almond Butter Coconut Flour Thumbprint Cookies (Gluten-Free)

Naturally Sweetened Coconut Flour Banana Chocolate Chip Cookies (Gluten-Free, Dairy-Free, Keto Option)

25 Amazing Recipes for Coconut Flour Cookies You Must Try

If you try this recipe please let me know! Leave a comment, rate it, share this post, usePinterest’s“tried it” feature, or take a photo, & tag me onInstagramand I’ll share it! Thank you so much! <3