Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Serves 28 (serving size: 1 cookie)

Sweet sorghum flour and tangy sorghum syrup give these addictive goodies the same appeal as old-fashioned molasses cookies, but with a wonderfully coarse texture, similar to a cornmeal cookie. If you can’t find sorghum syrup (often sold at farmers’ markets or natural foods stores), substitute molasses.

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring with a whisk.

Step 2

Place brown sugar, 3 tablespoons granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add syrup; beat untilwell combined. Beat in egg. Add flour mixture; beat at low speed just until combined. Cover and chill dough 1 hour.

Step 3

Preheat oven to 350°F.

Step 4

Shape dough into 28 balls (about 1 tablespoon each). Roll dough balls in 3 tablespoons granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper. Bake at 350°F for 14 minutes or until barely browned on edges and set. Cool on pans 3 minutes; place on a wire rack to cool.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice