Chocolate Chip Sorghum Cookies! 🍪🍪🍪 I was challenged to use #Sorghum by my cousins roommate while I stayed with them. @chewviewer helped make them and they came out pretty good! They didn't have all my gluten free flours so they were made regular, which is okay bc vacay is my time to indulge ☺️ #cookies #chocolatechip #vacation #family #sugar #sugarcookies #baking #makeitbakeitmonday #makeitbakeit Recipe: 🔸¾ cup of butter unsalted and softened, organic preferred 🔸1 cup pure cane sugar 🔸1 egg, organic preferred 🔸¼ cup sorghum 🔸2 cups all-purpose flour, organic preferred 🔸2 teaspoons baking soda 🔸1 teaspoon ground cinnamon 🔸½ teaspoon salt 🔸½ teaspoon of ground ginger (I prefer to grate fresh ginger root) 🔸½ teaspoon ground cloves 🔸¼ teaspoon pepper (Optional but gives an interesting punch) 🔸Sugar for topping Directions: 🔹In medium bowl cream together butter and sugar. 🔹Beat in egg and sorghum. 🔹In a separate bowl combine all dry ingredients, whisking through to disperse flavors. 🔹Gradually add the dry ingredients to the buttery mixture mixing until smooth. 🔹Cover with plastic wrap and refrigerate at least one hour. I usually let chill overnight. 🔹Preheat oven to 375. Line baking sheets with parchment paper. 🔹Use your hands to roll dough into balls about 1 inch in diameter. Roll in sugar. I place the cookies 2 inches apart on baking sheets, and chill in the freezer section for about five minutes to help reduce cookie spread. 🔹Bake for 10 to 12 minutes; the tops will crack. I let cool on the pans for an extra crisp cookie. This will make about 4 ½ dozen cookies.

Chocolate Chip Sorghum Cookies! 🍪🍪🍪 I was challenged to use #Sorghum by my cousins roommate while I stayed with them. @chewviewer helped make them and they came out pretty good! They didn't have all my gluten free flours so they were made regular, which is okay bc vacay is my time to indulge ☺️ #cookies #chocolatechip #vacation #family #homecooking #sugar #sugarcookies #baking #makeitbakeitmonday #makeitbakeit Recipe: 🔸¾ cup of butter unsalted and softened, organic preferred 🔸1 cup pure cane sugar 🔸1 egg, organic preferred 🔸¼ cup sorghum 🔸2 cups all-purpose flour, organic preferred 🔸2 teaspoons baking soda 🔸1 teaspoon ground cinnamon 🔸½ teaspoon salt 🔸½ teaspoon of ground ginger (I prefer to grate fresh ginger root) 🔸½ teaspoon ground cloves 🔸¼ teaspoon pepper (Optional but gives an interesting punch) 🔸Sugar for topping Directions: 🔹In medium bowl cream together butter and sugar. 🔹Beat in egg and sorghum. 🔹In a separate bowl combine all dry ingredients, whisking through to disperse flavors. 🔹Gradually add the dry ingredients to the buttery mixture mixing until smooth. 🔹Cover with plastic wrap and refrigerate at least one hour. I usually let chill overnight. 🔹Preheat oven to 375. Line baking sheets with parchment paper. 🔹Use your hands to roll dough into balls about 1 inch in diameter. Roll in sugar. I place the cookies 2 inches apart on baking sheets, and chill in the freezer section for about five minutes to help reduce cookie spread. 🔹Bake for 10 to 12 minutes; the tops will crack. I let cool on the pans for an extra crisp cookie. This will make about 4 ½ dozen cookies. via Instagram by fitmodeljake