Cumin + Chocolate Sorghum Cookies

sorghum cookies 1

It is perhaps the season of cookies for me! But the truth is that I have been making so many gorgeous combinations of cookies nowadays that I have almost lost track of the number. Here goes one more. This recipe is a sugarless one (no sugar added); however, if you like sugary ones, I suggest you add white sugar to make them as crunchy as these.

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This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.

  1. 1 cup sorghum flour
  2. 1 ½ cups whole wheat flour
  3. 2/3 cup extra virgin coconut oil
  4. ¾ cup milk at room temp
  5. 1 tbspn salt
  6. 75 g unsweetened dark chocolate, chopped roughly
  7. 50 g cumin seeds
  8. 2-3 tbspns water, room temp

 

  • Preheat the oven to 150 C.
  • In a large mixing bowl, combine the flours, salt and cumin seeds.
  • In another bowl, combine the wet ingredients, except the water; so, combine milk and coconut oil.
  • Mix dry ingredients with the wet ingredients and start making a dough by pulling the flour together with your hands/fingers. The dough may still be dry, so add in 2-3 tbspn of water to it, while kneading continuously. Now fold in the chopped chocolate.
  • You can rest the dough, if you like, for about 15-20 minutes. But it works just fine even if you want to work with it immediately too.
  • Divide the dough into 4-5 parts and start working with each part.
  • Sprinkle some whole wheat flour on a large plate, and start with 1 part of the dough. Roll it into a ball, place it on the plate, and start spreading it onto the plate with the tips of your fingers.
  • Spread it this way until you get a circle that is 3 inches in radius (approx.) and about ½ cm thick.
  • With a cookie cutter, or your choice of tools, cut out cookies and bake them for 25-30 minutes, turning the tray mid-way.
  • Let them cool completely before you store them away.
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4 thoughts on “Cumin + Chocolate Sorghum Cookies

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