Low Sugar Sorghum Cookies 75g – Tambiyaku

Sorghum Cookies Made with Sorghum Flour

Sorghum Flour Cookies with Sorghum Grain

Low Sugar Sorghum Cookies 75g from Tambiyaku are made with sorghum flour, sorghum grain, and sorghum sugar. The cookies contain no added preservatives or artificial sweeteners according to the supplied product information.

Sorghum, scientifically known as Sorghum bicolor, belongs to the Poaceae or grass family. It is also known as jowar, milo, and guinea corn in different regions. The grain can be milled into flour and used in a variety of food products.

The combination of sorghum flour, whole sorghum grain, and sorghum sugar gives these cookies their distinctive character. Their convenient size also makes them suitable for everyday snacking.

Low Sugar Sorghum Cookies for Everyday Snacking

Sorghum Cookies with Sorghum Sugar

Sorghum sugar provides the sweetness in these cookies. The recipe also contains sorghum flour, sorghum grain, baking soda, coconut oil, egg, and butter.

These cookies have low sugar and low calorie content and are described as a source of energy, protein, and fiber. Enjoy them at home, at work, or during a relaxing break.

They also pair well with coffee or tea. Simply enjoy them straight from the package for a convenient snack.

Sorghum Cookies for Coffee, Tea and Daily Snacks

These cookies work well for different occasions, including:

• Everyday snacking
• Coffee breaks
• Tea time
• Travel snacks
• Office snacks
• Afternoon treats
• Snacks at home

The combination of sorghum flour and sorghum sugar creates a distinctive taste compared with conventional flour-based cookies. Meanwhile, coconut oil, egg, butter, and baking soda complete the recipe.

Gluten-Free Sorghum Cookies

Sorghum Flour and Sorghum Grain

Sorghum flour comes from milled sorghum grain. In this product, both sorghum flour and sorghum grain are part of the recipe, giving the cookies a strong sorghum-based character.

Sorghum has long been used as a food grain in different parts of the world. The grain is commonly associated with names such as jowar and milo, while Sorghum bicolor is its botanical name.

Sorghum Sugar and Cookie Ingredients

Ingredients in Tambiyaku Sorghum Cookies

The ingredients are:

• Sorghum Flour
• Sorghum Grain
• Sorghum Sugar
• Baking Soda
• Coconut Oil
• Egg
• Butter

Sorghum flour and sorghum grain provide the main grain-based ingredients. Sorghum sugar adds sweetness, while coconut oil, egg, butter, and baking soda complete the cookie recipe.

The product contains no preservatives and no artificial sweeteners.

Low Sugar Sorghum Snack

Low Calorie Cookies with Sorghum

These cookies have low sugar and low calorie content and are a source of energy, protein, and fiber.

As a result, they can fit conveniently into a variety of everyday snacking occasions. However, the product name should not be interpreted as a medical treatment or as a product intended to treat diabetes.

Tambiyaku Sorghum Cookies Product Information

Product Specifications

• Product Name: Low Sugar Sorghum Cookies 75g
• Brand: Tambiyaku
• Product Type: Sorghum Cookies / Gluten-Free Cookies
• Net Weight: 75g
• Ingredients: Sorghum Flour, Sorghum Grain, Sorghum Sugar, Baking Soda, Coconut Oil, Egg, Butter
• Sweetener: Sorghum Sugar
• Characteristics: Low sugar and low calorie
• Nutritional Characteristics: Source of energy, protein, and fiber
• Preservatives: No preservatives
• Artificial Sweeteners: No artificial sweeteners
• Gluten: Gluten Free
• Texture: Easily crumbles
• Packaging: New packaging

Storage and Product Handling

How to Store Sorghum Cookies

Store the product according to the instructions on the package. After opening, close the package properly to help maintain the cookies’ quality.

Keep the cookies away from conditions that may introduce moisture or affect their texture. If the manufacturer provides specific storage instructions, follow those directions.

Important Shipping Notice

Gluten Free Sorghum Cookies have a delicate texture and may crumble easily. Some breakage may occur during shipping because of the product’s fragile texture.