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I know today is the first of the year and the time for resolutions and healthy recipe searches, but while we were in Ohio last week, my husband Tim, got talking about some chocolate chip cookies his mom used to make, crisp around the edges and soft on the inside.
It turned out his sister, Gina, had his mom’s original recipe book on hand, one of those spiral-bound church club versions where Myrtle shares her meatloaf and Veera provides her famous recipe for banana cream pie.
That’s how I found out the cookies from Tim’s memories came from the kitchen of one Marcia Maki and were marked with a handwritten “very good” in his mom’s red pen.
I love when people write in their cookbooks, almost as much as I love the way that food lets us remember people who cooked for us once they’re gone. It’s a way of making a cookbook more personal, more your own.
It’s also a great reference for posterity 20 or 30 years down the line, when they want to know if Mom liked the cherry pie and see a big “NO” written on top.
In keeping with our eating habits, we’ve swapped in some einkorn flour, coconut sugar and coconut oil in our version here, so if you’re in the mood to move your baking towards the nutrient-dense in 2019, here you go.
We’ve been using einkorn flour for several years and even complied a cookbook using only this grain.
What’s einkorn? It’s the type of wheat that existed when humans transitioned from hunter-gathers to agricultural based societies. The thing is, it’s easier to digest for many people who have wheat sensitivities.
Although those with full-blown gluten-intolerance probably can’t consume it, those on the borderline likely can as it’s less complex than modern varities and lacks the D genome that is often linked to gluten-sensitivity.
Einkorn can bought preground into various flour consistencies, or you can even buy your own berries and grind it a home.
Changing ingredients often means changing textures and tastes, and that’s definitely the case with these cookies, which Tim says reminded him of his mom’s but are yet another thing entirely.
We played around with the bake times to discover that letting them go too long moves the soft and gooey center towards a hard hockey puck, so definitely err on the side of undercooking if you can.
Note that the cookies are also on the softer side, so while we kept ours in a tupperware container on the counter, they’d also be good candidates for chilling in the freezer if you’re of the mind to do that sort of thing.
In terms of results, they are not like any other chocolate chip cookie I’ve had – both cakey and not, both firm and soft – and notably, ridiculously easy to whip together, which is always something I love about a good cookie.
We got talking in the kitchen about how many different ways there are to make a chocolate chip cookie – the large and firm, the thin and crisp, the oatmeal, the nutty, the ones that you have to whack with a spatula when they come fluffy from the oven.
These are definitely a new version we’re adding to our collection, partly because they are classic and chocolately and partly because of the place from which they came. Happy New Year!Print
These chocolate chip cookies are super easy to whip up and are just the right texture; not too hard and not too soft. And they’re made with einkorn flour which is easier to digest than regular wheat and may be able to be consumed by those with mild wheat sensitivities.
- 1/2 cup unsalted butter
- 1/2 cup organic coconut oil
- 1 1/2 cups organic coconut sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/3 cups all-purpose einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped dark chocolate
- Preheat oven to 350F degrees and line two baking sheets with parchment paper or Silpat type liners.
- In a large bowl, cream together butter, coconut oil and coconut sugar. Add eggs and vanilla and mix together. In a separate bowl, combine flour, baking soda and salt; then add this mixture to the bigger bowl. Mix well with a hand blender and stir in the chocolate chips.
- Scoop out tablespoon-sized scoops of cookie dough onto prepared baking sheets. Bake for 10 minutes, or until cooked through but not browned.
- With these cookies, it’s best to undercook rather than overcook. Repeat until all the dough is used up! Enjoy.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: einkorn, chocolate chip, cookies
What about you? Did you make these and love them as much as we did? Let us know in the comments below and please rate the recipe!
And if you are a fan of Einkorn wheat, then you’ll enjoy some of these recipes:
- Einkorn Snickerdoodles
- Einkorn Spelt Homemade Graham Crackers Kissed with Molasses
- Earl Grey Tea Cookies Made with Coconut Sugar & Einkorn Flour
- Einkorn Flour Bagels
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 1st, 2015. Last updated: February 7, 2019 at 15:29 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.