Skip to Main Content

Apple & Sorghum Cookies

< Back to Recipes
Apple and sorghum cookies on a cooling rack

Cook time: 30 minutes
Makes 3 dozen cookies

INGREDIENTS:

  • 1 and ¼ cups all purpose flour
  • ½ cup rolled oats
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 tbs cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • 1 stick unsalted butter at room
  • temperature
  • 1 cup light brown sugar
  • 2 tbs sorghum
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup finely chopped and peeled
  • Kentucky apples

PREPARATION:

Preheat the oven to 350°. Whisk the first seven ingredients together in
a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or
large mixing bowl if using a hand mixer), place the butter and brown
sugar. Turn the mixer to medium low speed and cream the butter
and sugar together until light and fluffy, 3-5 minutes. With the mixer
running on low, add the egg and allow to fully incorporate before
then adding the sorghum and vanilla extract. With the mixer on low,
add the dry ingredients in two batches, scraping down the sides of the
bowl as needed. Once blended, stir in the chopped apples.

Use a small ice cream scoop or tablespoon to form small balls and
place onto a cookie sheet. Bake on the center rack for 12-15 minutes,
rotating the pans halfway through, until the cookies are puffed and
lightly browned. Remove from the oven and transfer cookies to a
cooling rack. Enjoy!

From Season 5, Episode 5

More recipes