Einkorn Cookies Two Ways

Dec 11

Version 1: Double Coconut Walnut Chocolate Chip Cookies

These cookies get their name from the double dose of coconut - using coconut sugar in place of both brown and cane sugar for a subtly sweet, caramel-like flavor that pairs perfectly with rich chocolate and crunchy walnuts.

Ingredients

Wet Ingredients:

8 TB (1 stick) unsalted butter
1/2 cup coconut sugar, packed (111g)
1/4 cup coconut sugar (54g)
2 eggs
1 1/2 tsp pure vanilla extract

Dry Ingredients:

2 1/2 cups all-purpose einkorn flour (290g)
1 tsp fine salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix-ins:

9 oz Lily's chocolate chips
2 cups chopped walnuts

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
To a large bowl, add the butter and coconut sugars (both amounts). Use a hand mixer or stand mixer to cream together the ingredients until light in color.
Add the eggs one at a time and beat to combine, followed by the vanilla extract.
In a medium-size bowl, combine the flour, salt, baking soda, and baking powder. Whisk to remove any large lumps.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.
Use a wooden spoon to stir in the chocolate chips and chopped walnuts. The dough will be stiff. Allow the batter to rest for about 10-15 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.
Use a medium-size cookie scoop to scoop the dough and place cookies about 2 inches apart on the parchment-lined sheet pan. They will spread some so be sure to leave room between the cookies.
Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.
Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
Once cool, store in an air-tight container or bag on the counter for a couple of days, or freeze for a few months.

Yield: About 30 cookies, depending on size

Version 2: Island Bliss Macadamia White Chocolate Cookies

Transport yourself to a tropical paradise with these buttery einkorn cookies! Creamy white chocolate chips and rich macadamia nuts create an indulgent combination that's sweetened naturally with coconut sugar.

Ingredients

Wet Ingredients:

8 TB (1 stick) unsalted butter
1/2 cup coconut sugar, packed (111g)
1/4 cup coconut sugar (54g)
2 eggs
1 1/2 tsp pure vanilla extract

Dry Ingredients:

2 1/2 cups all-purpose einkorn flour (290g)
1 tsp fine salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix-ins:

9 oz Lily's white chocolate chips
2 cups macadamia nuts, chopped

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
To a large bowl, add the butter and coconut sugars (both amounts). Use a hand mixer or stand mixer to cream together the ingredients until light in color.
Add the eggs one at a time and beat to combine, followed by the vanilla extract.
In a medium-size bowl, combine the flour, salt, baking soda, and baking powder. Whisk to remove any large lumps.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.
Use a wooden spoon to stir in the Lily's white chocolate chips and chopped macadamia nuts. The dough will be stiff. Allow the batter to rest for about 10-15 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.
Use a medium-size cookie scoop to scoop the dough and place cookies about 2 inches apart on the parchment-lined sheet pan. They will spread some so be sure to leave room between the cookies.
Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.
Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
Once cool, store in an air-tight container or bag on the counter for a couple of days, or freeze for a few months.

Yield: About 30 cookies, depending on size

Baker's Notes

About Coconut Sugar

Coconut sugar has a subtle caramel-like flavor with notes of brown sugar. It works beautifully in these cookies and provides a lower glycemic index alternative to traditional sugars.

I use coconut sugar instead of processed cane or brown sugar because it doesn't deplete the body of nutrients and minerals the way that processed sugar does. It's an easy 1:1 swap in any recipe, making it simple to substitute in your favorite baked goods without any complicated conversions or adjustments.

Tips for Success

Use a kitchen scale: For best results, weigh the einkorn flour (290g) rather than measuring by volume.
Don't skip the rest time: Allowing the dough to rest for 10-15 minutes helps the einkorn flour properly absorb the liquids.
Chill for thicker cookies: For even thicker cookies, chill the dough for about an hour before baking, or freeze the dough in a log shape and slice as needed.
Watch the baking time: These cookies are done when they're just barely starting to brown around the edges. They may look underdone, but they'll firm up as they cool.

Storage

Counter: Store in an airtight container for 2-3 days
Freezer: Freeze baked cookies for up to 3 months, or freeze cookie dough logs for slice-and-bake convenience