Einkorn Chocolate Chip Cookies
I experimented with several variations of this recipe to come up with one that reminds me most of my Daddy’s recipe. I am really putting forth a big effort to have non-processed, toxin-free einkorn versions of our favorite treats available. Especially with the dietary changes to help manage Dumpling’s ADHD symptoms, it’s even more important now. These aren’t a have-around-all-the-time kind of recipe, but they’re perfect when we’re looking for a little something sweet.
Everyone agreed that this einkorn version is absolutely delicious. The kids say that there’s no difference from the “regular” ones at all, and they’d never know they were organic. Ha! As if that is a bad thing! My oldest daughter also enjoyed these cookies without the chocolate chips, as she doesn’t care for chocolate. We called that version Chipless Cookies. If you’d like to try that option out, simply omit the chocolate chips. Either way, they’re light, fluffly, and chewy!
Ingredients
- 8 tbsp butter, softened
- 3/4 cup brown sugar, lightly packed
- 1/4 cup cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose einkorn flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sugars in a stand mixer until light and fluffy.
- Add the egg and vanilla extract. Beat until fluffy, making sure to scrape the bottom and sides if necessary.
- Add the flour, baking soda, and sea salt. Beat to combine, again making sure to scrape the bottom and sides if necessary.
- Add the chocolate chips and beat slowly, just until mixed.
- Drop by a small-sized scooper (size 60) (small 1-inch dough balls) onto ungreased baking sheet or baking stone.
- Baking for approximately 10 minutes, or just until the tops of the cookies begin to become golden brown. They take longer on a stone, about 14-15 minutes. Watch carefully, because they won't be as chewy if they're overbaked.
- Cool on baking sheets for 2 minutes, then move to a wire cooling rack to cool completely.
- Repeat the process until all of the dough has been baked.
