This study evaluated the effect of precooking on gluten-free shortcrust cookies made from 100% sorghum flours from two European varieties, Icebergg and Benggal, with 0–100% of the sorghum fraction subjected to pre- cooking before dough preparation. Precooking the flour increased total dietary fiber from 6.57 to 7.29 g 100 g 1 d.m. in Benggal and from 5.63 to 6.68 g 100 g 1 d.m. in Icebergg cookies. Free phenolics increased by ≈ 27–28%, conjugated phenolics by 28–37%, while bound phenolics decreased by 19–22%, accompanied by notable (≈13–69%) increases in antioxidative activity (ABTS/DPPH). TBARS values rose moderately during storage (≈0.48 → 0.54 and 0.53 → 0.58 mg MDA kg 1), indicating that higher antioxidant capacity did not prevent progressive lipid oxidation. Adding precooked flour reduced hardness from 9.63 to 5.59 N in Benggal and from 12.75 to 8.75–10.51 N in Icebergg cookies and lowered baking loss from 30.38 to 21.94% and from 31.61 to 26.55%, while increasing protein digestibility from 55.24 to 60.94% and from 59.50 to 70.17%, respectively. Sensory scores for flavor and aroma remained high (4.3–4.9/5), whereas addition of precooked flour decreased mealiness, increased crispness and intensified color.