sweet miscellany

Einkorn flour gives these chocolate chip cookies a lovely nutty flavor and soft texture. These vegan cookies are perfect for dessert or late-night snacking!

This is the first non gluten-free (or should I say “gluten-full”) recipe I’ve shared on the blog since January 2013. That’s over FIVE FRIGGIN’ YEARS! Not long after that post I stopped eating wheat/gluten altogether until last summer when I was tested for food sensitivities. Wheat didn’t register so I cautiously began re-introducing sourdough bread then eventually other wheat-based foods. A year later, I’m still able to eat wheat.

Without going too far into it, food sensitivities are often the result of a compromised digestive system. This is why they can change over time. The issue isn’t the wheat (or the dairy, or the corn, etc.) but rather your digestive system as a whole is not functioning as it should. Eliminating these trigger foods helps for a time, but it’s akin to treating a symptom rather than the root cause. Over the past couple of years I’ve been working to heal my digestive system. While I’ve still got some work left to do, I can now eat foods that used to cause me major digestive distress. It’s been pretty liberating to know that I can eat gluten free or not based on my choice rather than being dictated by my gut.

Since the majority of my baking the past five years has been gluten-free, I’ve had to ease back in and re-learn how to work with wheat. After reading a lot of good stuff about einkorn (an ancient variety of wheat thought to be the original form), I’ve been playing with it in the kitchen. It has a really lovely taste and texture that I prefer over standard wheat flour or even spelt flour. I used it a few weeks ago to make a late-night batch of cookies. Being that it was later in the evening and I just wanted a dang cookie already, I tried to keep the recipe as simple as possible. Since they turned out so well I decided to make a few tweaks and share them here!

These are definitely more of a humble and rustic looking cookie. They’re the kind of cookie you want with a mug of tea or perhaps standing in the kitchen in your pajamas when you’re over putting food on a plate and sitting down to eat. Depending on the week you’ve had, you can add as much or as little chocolate as you want (or in my case the remainder of the bag of chocolate chunks you had that just happened to be exactly 1/4 of a cup). Enjoy my friends and have a lovely weekend <3

Einkorn Chocolate Chip Cookies

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• Author: Courtney West
• Yield: 18 cookies 1x

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Description

Einkorn flour gives these chocolate chip cookies a lovely nutty flavor and soft texture. These vegan cookies are perfect for dessert or late-night snacking!

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup solid (room temperature) coconut oil
• 6–8 tbsp coconut sugar (depending on how sweet you want them)
• 2 tsp pure vanilla extract
• 1 cup einkorn flour (or standard all purpose flour)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 to 3 tbsp plant milk (I used pecan milk)
• 1/4 to 1/3 cup chocolate chips/chunks

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Instructions

Preheat your oven to 325 degrees and line a large baking sheet with parchment or a silicone mat.

Using either a stand mixer or handheld mixer, beat the coconut oil and coconut sugar together until it turns lighter in color and the sugar begins to dissolve in the oil. Beat in the vanilla extract.

In a small bowl, whisk together the flour, baking soda, and salt. Reserve about a teaspoon of this mixture and combine it in a separate small bowl with the chocolate chips. Toss the chocolate chips until they’re coated in the flour.

With the mixer running, slowly add the dry ingredients. Once a somewhat dry dough begins to form, add the plant milk a tablespoon at a time until you get a soft and malleable dough. It should hold together in a ball easily on its own. Add the chocolate chips last, mixing just long enough to distribute them in the dough.

Using a small cookie scoop (mine is roughly tablespoon sized), scoop out portions of the dough then place them on the lined baking sheet. Make sure to leave at least one inch between the cookies as they will spread.

Bake the cookies for 13 to 15 minutes or until the bottoms just turn golden and they have flattened. Allow the cookies to cool at least 20 to 30 minutes before eating them as the texture improves once they cool. Store any leftovers in an airtight container.

Makes about 18 small cookies.