Did you know that the U.S. market for gluten-free foods is expected to exceed $6.6 billion by 2017?! Wow, now if only we can get the dairy-free market to catch up. While we’re waiting, I think all of us can enjoy the many unique foods that the gluten-free industry is bringing our way, like sorghum. This wasn’t a grain that I’d paid much mind to prior, but it is a whole grain, rich in fiber, iron, protein, and other nutrients. Plus, it is as versatile as rice flour in gluten-free recipes like these peanut butter dark chocolate cookies.
According to research conducted at Texas A&M University, sorghum offers slow digestibility and a lower glycemic index. Globally, sorghum has been a nutritional staple for generations in thick porridges, fermented and unfermented flat breads, malted into beverages, and simply served as a popped or cooked whole grain. In the U.S., it’s gaining popularity, but with out own cultural twist. We grind it into flour for use in gluten-free pizza dough, pasta and cereals. Taste-wise, sorghum is definitely a whole grain, but offers more neutrality in flavor and a slightly lighter weight, which makes it great for baking.
This recipe for dairy-free and gluten-free peanut butter dark chocolate cookies was shared with us by the United Sorghum Checkoff Program, but adapted from 1,000 Gluten Free Recipes by Carol Fenster. Reprinted with permission from the publisher, Houghton Mifflin Harcourt.
Special Diet Notes & Options: Peanut Butter Dark Chocolate Cookies
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, soy-free, and vegetarian.
For peanut-free dark chocolate cookies, substitute almond butter or sunflower seed butter for the peanut butter.
- 20 ounces dairy-free dark chocolate chips (at least 60 percent cocoa), divided
- 3 tablespoons dairy-free non-hydrogenated buttery spread / margarine
- 2 tablespoons creamy peanut butter
- 3 large eggs
- 1 cup sugar
- ½ cup sorghum flour
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 cup finely chopped walnuts
- In a medium microwave-safe bowl, heat 8 ounces (1 heaping cup) of the chocolate chips, the buttery spread and peanut butter on low power in the microwave oven for 60 seconds. Stir vigorously. If not melted, heat in 15 second intervals until just melted. Let cool.
- In a large mixing bowl, beat the eggs, sugar, flour, vanilla, baking soda, xanthan gum and salt with an electric mixer on low speed until very well blended. Beat in tje melted chocolate mixture until no flour streaks remain. Stir in the walnuts and remaining chocolate chips. The dough will be soft. Refrigerate, covered, for 2 hours.
- Preheat your oven to 375°F and line a 10x15-inch baking sheet (not nonstick) with parchment paper.
- Shape the dough into 48 walnut-sized balls and place 12 balls, at least 1½ inches apart, on a sheet.
- Bake just until the cookies are shiny and crust starts to crack, about 10-12 minutes. Do not over-bake.
- Cool the cookies for 2 minutes on the baking sheet, then transfer to wire rack to cool completely. Repeat with the remaining dough, or freeze the dough balls up to 1 month and bake when cravings hit.