Whole Wheat Einkorn Chocolate Chip Cookies
Update an old classic, and make it healthier, by using ancient einkorn whole wheat flour to make these delicious chocolate chip cookies.
- 3 cups whole wheat einkorn flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher sea salt or 3/4 teaspoon fine sea salt
- 8 oz grass fed butter 2 sticks, cut into chunks
- 1 cup coconut sugar
- 1/2 teaspoon pure monkfruit sweetener
- 2 tablespoons chia seeds
- 1/4 cup water
- 2 teaspoons vanilla extract
- 8 oz. dark chocolate roughly chopped
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Mix together chia seeds and water and let it sit for 5 minutes while you prepare the other ingredients. Mix together the dry ingredients in a large bowl.
Add butter and sugars to the bowl of a standing mixer. Mix on low speed just until butter and sugars are blended, about two minutes. Scrape down the sides of the bowl and add the chia and water mixture, mixing until combined.
Mix in the vanilla. Add the flour mixture and blend on low speed until the flour is barely combined. Scrape down the sides and bottom of the bowl. Add the chocolate all at once; mix until evenly combined.
Scoop out heaping tablespoons of dough and add to parchment lined baking sheets. Bake for 8-10 minutes. Check them early and take them out when bottoms are starting to turn golden (flip one cookie to check). Transfer cookies to rack and let cool. Store in airtight container.