Crunchy Sorghum Chocolate Chip Cookies

"In the cookie of life, friends are the chocolate chips." - Salman Rushdie

Crunchy Sorghum Chocolate Chip Cookies


We can never say no to a warm chocolate chip cookie, and adding Crunchy Sorghum Peanut Butter and a sprinkle of flaky sea salt makes them that much more irresistable. These cookies are gluten-free and just as chewy and chocolatey as the classic, with added deliciousness of our peanutty crunch! The perfect dessert.




  • 1 cup Crunchy Sorghum Peanut Butter 
  • ½ cup packed brown sugar 
  • 1 tsp. Vanilla extract 
  • 2 eggs 
  • ¾ cup GF rolled oats 
  • ½ tsp. Baking soda 
  • 2/3 cup chocolate chips 




  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. 
  2. In a small bowl, mix oats and baking soda and set aside. 
  3. In a large bowl, mix together peanut butter, brown sugar, eggs, and vanilla until combined. 
  4. Mix in oats and baking soda until well-combined. Fold in chocolate chips. 
  5. Scoop rounded Tablespoons of dough onto parchment-lined baking sheet, approximately 2 inches apart. 
  6. Flatten the top of each cookie slightly with a spoon or your palm. 
  7. Bake cookies for 9-11 minutes or until the edges of cookies are golden brown. They will look slightly underdone but will bake a bit after removing from the oven. 
  8. Sprinkle flaky sea salt on top of each cookie and cool on the baking sheet for 10 minutes. 
  9. Move to a wire rack and cool completely. 
  10. Enjoy! 


Recipe adapted from Ambitious Kitchen.

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