Happy...spring? Where has the time gone, for real.
You'd think that a new fancy space to share recipes would inspire me to actually post, but as you can see, that hasn't been the case so far. But I'm here now and it feels good to be back here and sharing a recipe with you.
Baking, for me, is still somewhat of a novelty. It's something I don't do often, but when I do, I'm reminded of how much I love it. I enjoy scooping and leveling the flours, cracking eggs (the first thing I ever learned to do in the kitchen!), listening to the mixer slowly combining the ingredients and impatiently waiting around the oven, using all self-restraint not to open the oven's door 100 times.
However, this particular recipe had me venturing far outside of my baking comfort zone. Thanks to Shanna, einkorn flour has become my new favorite. The subtle nutty taste and golden hue it produces won me over, and I'm not sure I'll ever use plain old white flour when making cookies again.
The thing that makes these cookies, though, aside from the einkorn flour, is the replacement of sugar with coconut sugar and substituting half the butter you'd normally use for coconut oil. When you do this, these cookies go from good chocolate chip cookies to oh-boy-how-many-did-I-just-eat-again?-cookies.
Making these cookies was a big step for me. Normally one to stick to my guns, keep traditions and say no to change, I found myself trying something new by using all of these ingredients and loving it. Don't you love it when that happens? Change can sometimes - most of the time, usually-be a good thing, even with a simple thing like a chocolate chip cookie.
JAM WITH: Marvin Gaye's "You're All I Need to Get By" - been listening to lots of Marvin lately, and I don't hate it one bit. It's great for sunny Saturdays in the kitchen, specifically sunny Saturdays making these cookies.
Einkorn Flour Chocolate Chip Cookies (from here)
1/2 cup unsalted butter
1/2 cup coconut oil
1 1/2 cups coconut sugar
1 tablespoon vanilla extract
2 1/3 cups all-purpose einkorn flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. Cream together butter, coconut oil and coconut sugar in a mixing bowl. Add eggs and vanilla and combine. In a separate bowl, mix together dry ingredients (until chocolate chips). Add dry mixture to wet mixture and stir to mix thoroughly. Gently fold in chocolate.
Form cookies by scooping about a tablespoon of dough and rolling it into a ball. Place dough baking sheets and bake for 10 minutes.
Repeat until there's not any dough left!
p.s., check out Shanna and Tim's cookbook. It's chock-full of healthy recipes using einkorn flour, and each recipe I've tried have turned out beautifully.