Bring the goodness of ancient grains to your teatime with these Coconut Sorghum Cookies made using Nihkan’s Sprouted Sorghum Flour. Packed with desiccated coconut, natural sweeteners, and a mild nutty flavor, these cookies are the perfect gluten-free, eggless treat for coconut lovers. Light, crispy, and aromatic, they make a great accompaniment to coffee or chai.

Ingredients:

• 1 cup Nihkan’s Sprouted Sorghum Flour

• ½ tsp baking powder

• ¼ cup jaggery powder

• 2 tbsp butter (or coconut oil)

• 2 tbsp desiccated coconut

• ¼ cup milk (as needed to bind)

Directions:

1. Preheat oven to 180°C (350°F).

2. In a mixing bowl, cream together butter and jaggery powder.

3. Add Nihkan’s Sprouted Sorghum Flour and baking powder.

4. Mix in desiccated coconut.

5. Gradually add milk and form a soft dough.

6. Roll the dough into small balls and flatten slightly.

7. Place on a lined baking sheet and bake for 12–15 minutes until golden.

8. Allow cookies to cool completely and store in an airtight container.

Serving Size:
Makes 10–12 cookies

Features:

• Gluten-Free

• Eggless

• Refined Sugar-Free

• High in Fiber

• Made with Ancient Grains

• Easy to Bake

• Light & Crispy Texture

• Great for Tea-Time

• Coconut Flavored

• Kid-Friendly Snack

   

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