Use this basic einkorn cookie dough recipe to build on your favorite cookie dough variations! These make a great option for those last minute play dates, family gatherings, or after church potlucks.
This simple recipe is my go-to when it comes to baking a quick batch of delicious cookies. It’s like having that favorite piece of clothing that goes with everything in your wardrobe! You know, that one that goes nicely paired up with boots, a dress, or your favorite jeans? That’s right! That is what this basic einkorn cookie dough recipe is to you cookie lovers out there.
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Part of our transition to homesteading and back to basics living, was to be able to grow, harvest, prepare, and preserve our own food. Being prepared takes practice and planning. These days, there has been a resurgence in the movement towards learning practical life skills that lead to more self-sustainability. After the crazy year we just witnessed, I’m not surprised.
THE BENEFITS OF USING EINKORN FLOUR
We made the switch to Einkorn flour a couple years ago, when we discovered that it was one of the only grains that had not been hybridized. Because of this simple fact, the grain is much easier to digest and therefore doesn’t require a long fermentation process to enjoy its healthy benefits.
These days, if we don’t have time to ferment our flour recipes, we reach for our Einkorn berries for milling. If you do not have a mill, you can order einkorn flour like this here or check your local health food stores or co-op.
THE BENEFITS OF MILLING YOUR OWN GRAIN
Store bought flour typically has been processed, bleached, and/or stripped of its natural health benefits to help it be more shelf stable. In doing so, the modern-day milling process has left store bought flour with much to be desired and worse, can be more problematic for our digestion. You can read more about why we made the switch in this post called taking back our “daily bread” .
TIPS FOR MAKING EINKORN COOKIE DOUGH:
- Chilling your dough for a minimum of 15 minutes before baking, helps keep your cookies from flattening out.
- Lining your cookie sheets with parchment paper or a Silpat silicone mat make for a faster cleanup.
- Using a cookie dough scoop (we have one similar to this one here) to portion your dough will help give you a more uniform cookie size and will help with more even baking times.
- If you want a crisp cookie on the outside and a soft and chewy cookie inside, bake for less time than recommended (1-2 mins less…times will vary with different ovens).
TOOLS YOU WILL NEED BEFORE YOU GET STARTED
- Stand mixer (we have the professional KitchenAid stand mixer similar to this one here)
- Mixing bowl
- Measuring cups
- Measuring spoons (I love this affordable wooden set here)
- Silicone spatulas (you can’t have too many of these on hand)
- Cookie scoop (I have one like this here)
- Wire cooling rack (like this one here)
- Cookie sheets
- 3 1/2c Einkorn flour (I used our freshly milled einkorn berries)
- 1 tsp baking soda
- 1 tsp Himalayan sea salt or Celtic sea salt
- 1c melted (slightly cooled) organic butter
- 1/2c organic coconut sugar
- 1/2c organic cane sugar
- 2 large pasture raised eggs
- 2 tsp pure vanilla extract
- Place flour, baking soda, and salt in a mixing bowl. Mix and set aside.
- Melt butter in a sauce pan or double boiler. Let cool slightly.
- Using your stand mixer, mix butter and sugars together.
- Add vanilla and eggs. Mix until well combined.
- Slowly add dry ingredients to the wet ingredients and mix. Do not overmix, just until it forms a dough ball.
- Transfer dough ball to a glass pyrex dish and place in the freezer for a minimum of 15 minutes to set.
- While dough is chilling, bring out your extra ingredients (chocolate chips for a basic chocolate chip cookie; oatmeal, raisins, and chopped walnuts for a classic oatmeal cookie; graham crackers, mini marshmallows and chocolate chips for a smores cookie; and peanut butter with chocolate chips for a Reese buttercup cookie, etc) to create your favorite flavors.
- Preheat oven to 375 degrees.
- Once dough is chilled, take two spoons or ice cream scooper and scoop a medium size ball onto a parchment paper lined cookie sheet. Add a tablespoon of each or less (to your liking) of the ingredients you set out and carefully mix the ingredients into the dough balls.
- Be careful not to flatten the dough. Keeping the dough in ball form will help give you a chunkier gourmet-like cookie.
- Chill another five minutes in the freezer before placing in the oven for 12-15 mins (optional).
- Cool on wire rack and serve.
Store in an airtight container for up to 3-5 days in fridge.
“And that’s the way the cookie crumbles!” (smile) It’s that easy!
Just add your favorite extras to the mix and you can transform this simple einkorn cookie dough recipe into endless variations that your family will grow to love. I think I will stock up on some white chocolate chips, macadamia nuts, and dried cranberries for next time. You can also add cacao or cocoa to make a double chocolate cookie creation.
The possibilities are endless!