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Eggless Sorghum Chocolate Peanut Cookies

Easy and delicious eggless cookies made with sorghum flour or jowar flour, cocoa powder and peanuts.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Baking, Dessert, Snack
Cuisine: International
Servings: 20 cookies
Author: Hari Chandana Ponnaluri


  • 1 cup Sorghum Flour / Jowar Flour
  • 1/2 cup Unsalted Butter softened
  • 2 tbsp Unsweetened Cocoa Powder
  • 1/2 cup Sugar
  • 1/2 cup Peanuts
  • 2-3 tbsp Milk or as needed
  • A pinch of Salt


  • To toast the peanuts, preheat the oven to 180 degrees C. Spread the peanuts on a baking tray and bake them for 8 – 9 minutes.
  • Remove from the oven and allow them to cool. Rub the peanuts between your palms to remove the skins. Grind the nuts coarsely and set aside.
  • Grind the sugar into a fine powder and set aside.
  • Preheat the oven to 180 degrees C.
  • Sieve / mix the flour, cocoa powder and salt together and set aside.
  • In a bowl, combine the softened butter and powdered sugar and beat it until light and fluffy.
  • Add the mixed flour to the butter mixture and mix everything. Then sprinkle the milk little by little over it and mix it well to make a dough. The dough should be very soft.
  • Divide the dough into 20 – 22 equal sized balls and press each ball between your palms.
  • Place them on a baking tray spacing
  • about 1 inch apart.
  • Bake the cookies in the preheated oven for 15 – 18 minutes at 180 degrees C.
  • Then remove them from the oven and let them cool down for 2-3 minutes before taking them off the baking tray. They will be soft when taken out but will firm up once they cool.
  • Place them on a wire rack to cool. Store in an airtight container.


You can use any nuts instead of peanuts.