We’ve been talking a lot about einkorn lately and wanted to show you a little of what it can do! After a false start with too little flour (who’s complaining about having to eat extra cookies?) we whipped up a couple of batches of our favorite cookie recipe (found at the end of this post) and brought the results in to the Mill for taste testing. Our team is always willing to try something new that we’ve come up with and this was no exception…read more to hear what they thought about which cookie won and to get the recipe that is sure to be a hit no matter which flour you use!
We tested both Whole Grain Einkorn and Super Sprout™ Einkorn flours in these recipes as 100% of the flour.
Whole Einkorn Cookies
These cookies were a huge hit. The recipe that typically calls for 2 and ¼ cups of our Super Sprout™ flour, definitely needed 3 full cups of flour to get a good ratio of chocolate chips to batter. The good news is that one bag of chocolate chips will stretch a lot further, or that no one will notice an extra handful of chocolate chips that never make it into the dough. These cookies were very light in the middle as they came out of the oven, but warmed into a pretty golden hue before they cooled completely. Handle them gently to preserve height, but they won’t last long once they are out of the oven!
Super Sprout™ Einkorn Cookies
The Super Sprout™ Einkorn cookies were soft and chewy even a few days after baking. As we typically notice with 100% Super Sprout™ products, they had a longer shelf life, but we had to work really hard to keep from eating them all immediately! The enhanced, sweeter flavor of the Super Sprout™ Einkorn flour made these cookies positively irresistible. This dough definitely needed to be refrigerated for at least 3 hours after mixing, and we suggest only mixing enough to incorporate all the flour once you add it. Over mixing might result in cookies that crumble or don’t hold together as well since this heritage einkorn has a different form of gluten than modern wheat. (Read more about heritage einkorn’s history here).
And the winner is…
The Super Sprout™ Einkorn cookies were the favorite of most of our team members. That deep, rich flavor brought out in the flour because of our proprietary process is too hard to beat, and the knowledge that we are almost certainly taking in more nutrients than we could with a regular whole grain cookie doesn’t hurt. We look forward to sharing these heritage Super Sprout™ Einkorn cookies with our gluten sensitive (non-Celiac) friends in the hopes that they will have even better results and another cookie they can easily enjoy.
Read more here for info on the nurtrional and health benefits of Einkorn.
Einkorn Cookie Recipe
Ingredients:
3 heaping cups Whole Grain Einkorn Flour OR Super Sprout™ Whole Grain Einkorn Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate morsels
Instructions: Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, only beat until combined. Fold in morsels . Let dough rest in refrigerator for 3 hours for best results. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes; let cool for 3 minutes and remove to wire racks to cool completely.