Einkorn Chocolate Chip Cookies

This recipe makes about 2 1/2 dozen cookies

ingredients

  • 2 1/2 C einkorn flour
  • 2 C coconut sugar or organic cane sugar but coconut sugar has a lower glycemic index
  • 1 C butter OR 1/2 C butter & 1/2 C lard from a pasture-raised piggy softened
  • 1 whole egg
  • 1 egg yolk
  • 3/4 tsp baking soda
  • 1 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1 bag dark chocolate chips Enjoy Life or Sunspire brands are a few of our picks

instructions

  1. Mix the flour, baking soda and salt together in a bowl. Sifting the einkorn flour is a good idea if you have one of these. Set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment cream together the softened butter (and lard, if you’re using it) and the sugar. Mix on medium-high for 1 minute. You can stop the mixer and scrape down the sides if you need to. You want the mixture light in color and fluffy!
  3. Once the mixture is light and fluffy stop the mixer and add your egg and egg yolk (here’s a little video showing you how to separate eggs!). Also add the vanilla.
  4. Mix until smooth.
  5. Now, turn off the mixer and add the entire bowl of dry ingredients at once. Start the mixer slowly so you don’t end up in a cloud of flour and gradually increase the speed until the flour is just blended in. You can stop the mixer and scrape down the sides of the bowl if you need to. Don’t over mix or the dough becomes stickier and stickier. 🙂
  6. Now, with a large spatula or wooden spoon fold in the chocolate chips. Mmmm
  7. Place the bowl of dough into the fridge for 15 – 20 minutes or so. This makes it less sticky and easier to scoop.
  8. Preheat oven to 375 degrees and line a cookie sheet or two with parchment paper.
  9. Scoop heaping tablespoon size balls onto the cookie sheet leaving a few inches between them and bake for 14 minutes! They will set up more as they cool and become what I call the perfect chocolate chip cookie!
  10. Enjoy!

Recipe Notes

You don’t have to bake all your cookies at once! I like to scoop balls of dough onto a sheet and freeze them. Once frozen transfer the balls to a freezer safe bag or container and just store in the freezer and use them as needed. You can bake them frozen! Just increase your bake time.

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