Sorghum pumpkin cookies step-by-step recipe with photos.
What is sorghum
Sorghum (also known as white millet) is a variety of millet. It is called jowar in Hindi, jola in Kannada, jonna in Telugu, cholam in Tamil, and juvar in Gujarati. Sorghum is a great alternative to wheat if you are looking to substitute gluten. It is more commonly used in South and West India. "Bhakri" is a variety of gluten-free flatbread made in these regions and uses millets. Jolada rotti or jowar bhakri is a popular roti that is a staple in North Karnataka and Maharashtra.
Sorghum has numerous health benefits and is used in Indian cooking for many centuries. It is also being called the "new quinoa". It is rich in protein and fiber and packed with nutrients. It is also considered diabetic-friendly and helps with weight loss.
About this recipe
Sorghum pumpkin cookies are gluten-free, vegan cookies that are very easy to make. They are made by combining sorghum flour with pumpkin puree. I also add some pumpkin seeds to the dough which adds a great texture.
These mildly sweet, earthy cookies are perfect for your afternoon tea or a quick snack. And the bonus? A nutrition-rich vegetable hidden inside making them super healthy. Do give them a try!
Ingredients and substitutes
Sorghum flour: Sorghum or jowar flour is the main ingredient of this recipe.
Pumpkin: I use Kent or Jap pumpkin to make these cookies.
Pumpkin seeds: These are optional but adds a great texture to the cookies.
Coconut oil: I use coconut oil here but it can be replaced with olive oil or ghee too.
Sugar: I use raw sugar to make the cookies. However, they can be replaced with plain sugar. Jaggery powder also works well for this recipe.
Tips for making perfect sorghum pumpkin cookies
Adjust the sugar level depending on the sweetness of the pumpkin.
I use kent pumpkin (also called Jap pumpkin) to make the cookies; however, any variety of pumpkin can be used.
Measure approximately ¾ cup of pumpkin and steam it. Once steamed and boiled, it should give you approximately ½ cup of mashed pumpkin.
I use cold-pressed coconut oil to make these cookies. However, you may replace it with ghee, butter or a oil of your choice.
Watch the cookies after 20-minute mark. The baking time depends on the oven. Carefully lift a cookie to check the bottom - if it is browned, the cookies are done.
These cookies stay fresh at room temperature for upto one week. Cool the cookies completely before storing and store them in an air-tight container.
For more vegan recipes, click here.
These sorghum pumpkin cookies are:
- very healthy
- easy to make and a great way to involve kids in baking
Sorghum pumpkin cookies step-by-step recipe with photos
1. Cut the pumpkin into cubes and steam them until completely cooked. Mash it well
2. In a bowl, combine the boiled pumpkin with the rest of the ingredients
3. Knead well to form a dough
4. Pinch out a small portion of the dough and shape them. Seal the edges for any cracks
5. Bake in preheated oven for 20-25 minutes
6. Cool completely on a wire rack
Sorghum Pumpkin Cookies