Bite into these delightfully chewy and mildly crisp Cranberry Sorghum Cookies, crafted using Nihkan’s Sprouted Sorghum Flour. Naturally gluten-free and rich in fiber, these cookies blend the earthiness of sorghum with the sweet-tart flavor of dried cranberries. Ideal for tea-time, school snacks, or guilt-free indulgence, they’re perfect for health-conscious cookie lovers.

Ingredients:

• 1 cup Nihkan’s Sprouted Sorghum Flour

• ½ tsp baking powder

• 2 tbsp butter (or coconut oil)

• ¼ cup jaggery powder or brown sugar

• ¼ cup chopped dried cranberries

• 2–3 tbsp milk (as required to bind the dough)

Directions:

1. Preheat oven to 180°C (350°F).

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

3. Mix in the sprouted sorghum flour and baking powder.

4. Fold in dried cranberries.

5. Add milk gradually to make a soft dough.

6. Roll into small balls and slightly flatten them.

7. Place on a baking tray lined with parchment paper.

8. Bake for 12–15 minutes or until the edges turn golden.

9. Let them cool on a wire rack and store in an airtight jar.

Serving Size:
Makes 10–12 cookies

Features:

• Gluten-Free

• Egg-Free

• High in Fiber

• Refined Sugar-Free Option

• Rich in Antioxidants from Cranberries

• Sprouted Grain-Based

• Easy to Make

• Chewy Texture

• Tart-Sweet Flavor Profile

• Ideal for Guilt-Free Snacking
  
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