Sorghum Flour & Sorghum Syrup Gluten-free Sandwich Cookies

So I finally had a chance to sweeten one of my sorghum flour cookie recipes with sorghum syrup instead of that nasty refined white sugar. I was exited to capitalize on the low-glycemic benefits of the sorghum syrup, thus creating a gluten-free cookie that is high in fiber, antioxidants, protein and is a slow-burn treat. This was my first experiment, so I expect a couple of recipe revisions to follow, but so far so good. 

I knew I was going to coat the top layer in dark chocolate and that there would be some filling in between, so I cut the sorghum syrup in half of what the original recipe called for. This worked to a charm, the cookie layers where nice and moist, a little thick, but not too sweet, which allowed to dark chocolate layer to stand out. With respect to the filling, I was too conservative. I used an organic cherry spread on some, peanut butter on others and a combination of both on the rest. The tempered sweetness of the cookie begged for more filling and once adjusted, near perfection! 

In my personal opinion and that of my wife’s, the Valentine Day impetus for these treats, the peanut butter and cherry combos ruled the day! As for future adjustments, definitely making the cookie layers a little thinner, not to hold back on the fillings and possible enrobing the sides in dark chocolate as well. The last one being a purely aesthetic modification.

Here’s the recipe:

Bake at 375 for 17-18 Minutes on a greased cookie pan