It’s no secret we’re a chocolate loving family. Most of us love dark chocolate, (what does milk chocolate even meeaaaaann??). Chocolate Chip cookies used to be a weekly staple in our house before we severely cut back on sugar a few years ago. Now, have them occasionally and I’ve played around with both gluten-free and whole wheat versions.
Today I’m sharing an Einkorn recipe. The ratios would be about the same for spelt flour as well. I’m going to post a gluten-free recipe soooon. Because I need to share some love to my Gluten-Free friends. <3
I’m using honey and powdered sucanat as the sweeteners. To make powdered sucanant simply blend it until it is powdery. I usually put about 2 cups in my Vitamix and blend it at least a minute and a half.
As far as the butter goes, you can substitute an alternative, such as palm shortening, if you’re dairy free. I’ve yet to do this, because I can have butter, but I’d love to try it to see. I’ll keep y’all posted.
Happy Baking! <3
- 1 cup butter
- 6 T. honey
- ¾ cup powdered sucanat
- 2 eggs
- 2 t. vanilla extract
- 1 t. almond extract
- 4 cups Einkorn flour
- 1 t. baking soda
- ½ t. salt
- 1-1/2 cups Enjoy Life Chocolate Chips (or other naturally sweetened chocolate chip brand)
- Combine dry ingredients and set aside. (you know what? I never do this. I just add the dry ingredients, one by one, into the wet mixture. I'm a recipe rebel that way.)
- Cream butter, honey, and sucanat until light and fluffy. Add eggs and extracts, mix well.
- Slowly add dry ingredients. Last and most importantly, add the chocolate chips!
- Line cookie tray with parchment paper, not necessary, but takes a lot of clean up time out.
- To make an even, professional looking cookie, scoop dough in a Tablespoon ice cream scoop (or dough scoop if you have one) and drop on the cookie sheets. Gently press flat (about ½" thick) with a glass (or if you're me, your hand).
- Bake at 375 for 7-9 minutes. Makes about 4 dozen.
