I guess I am starting an espresso bean cookie series ?. If you have missed it, I recently posted a recipe for Chocolate Espresso Bean Sourdough Discard Cookies. In that post I talked about how I really like multifunctional/multipurpose things and how espresso cookies embodies that.
These Matcha White Chocolate Espresso Bean Sorghum Cookies are gluten free and are more decadent than the Chocolate Espresso Bean Sourdough Discard Cookies I posted earlier. They are chewy, sweet, nutty (from the sorghum) with a touch of earthiness (from the matcha) and all in all, are a real treat.
Where to buy sorghum flour
Sorghum flour can be a little tricky to find. They are an ancient cereal grain but are less known amongst its sisters: quinoas, millet and barley etc. Wiki lists other ancient cereal grains. I bought mine at 99 Ranch, a Chinese grocery store chain where I live. I have also seen it a Filipino and Korean grocery store. I believe it is also an ingredient found in some Indian dishes, so you might have some luck finding them at Indian grocers as well as the south east asian grocery stores.
Interested in other espresso recipes? Check these out:
Matcha White Chocolate Espresso Bean Sorghum Cookies
- 50 g butter
- 70 g brown sugar
- 25 g granulated sugar
- 25 g egg
- 1/4 tsp baking powder
- 1/6 tsp baking soda
- 90 g sorghum flour
- 25 g matcha white chocolate* chopped
- 5 g espresso beans finely chopped
- Preheat oven to 325F.
- Roughly chop the matcha white chocolate into roughly 1/4" pieces and finely chop up the espresso beans. Set aside.
- In a bowl, combine baking powder, baking soda, salt and sorghum flour together. Set aside.
- In another bowl, cream together coconut oil, brown sugar and granulated sugar. Mix in egg until light and fluffy.
- Add the flour mixture into the coconut oil mixture. Add the matcha white chocolate and espresso beans into the mixture until well incorporated.
- Using a spoon, scoop the batter into your hands and roll it into a ball. Place the cookie dough ball onto a parchment or baking mat lined baking sheet. Repeat with the rest. This recipe makes about 6 cookies.
- Bake at 325F for about 12 minutes or until the center just about set. Remove and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Enjoy!