Sometimes you just want cookies, and since starting the Orange Rhino Challenge, that time has come more often than usual. I recently began using Einkorn flour because we were gluten free for a long time. My husband has Hashimoto’s and cannot tolerate traditional gluten containing goodies (or baddies I should say).My husband is much better able to digest this ancient grain and we are loving having it as an option. I hope you will enjoy them also!
Best Ever Einkorn Chocolate Chip Cookies
Cooking time 11-14 minutes
Oven temp 375
Yields 12 cookies
3/4 stick organic salted cream butter, softened
1/4 cup organic brown or white sugar
1/2 cup organic coconut sugar
1 tsp organic vanilla
1 large pasture raised egg
1 1/8 cup einkorn all purpose flour
1/4 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp himalayan salt
1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)
Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly
In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.
Slowly mix the dry ingredients in with the wet.
Blend until you do see any clumps of flour.
In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.
Bake in the over for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!
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