Einkorn Brownie Cookies (with Fresh Milled Flour)
Fudgy, chewy, and delightfully chocolate-y, these einkorn brownie cookies are made with fresh milled flour, coconut sugar, and two types of chocolate. Whip them up in an afternoon and enjoy them with a glass of raw milk, or use them to make ice cream cookie sandwiches on a hot summer day.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Einkorn Brownie Cookies
Made with fresh milled einkorn flour, coconut sugar, and two types of chocolate, these fudgy einkorn brownie cookies are a chocolate lover's delight.
Ingredients
- ½ cup salted butter softened
- 1 cup coconut sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ cup einkorn wheat berries
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1¼ cups chocolate chips
Instructions
- Mill the einkorn wheat berries into a small mixing bowl. Add the cocoa powder, baking soda, and salt; whisk and set aside. Cream the butter and coconut sugar in a medium mixing bowl; add the egg and vanilla extract and mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Chill covered in the refrigerator for 3 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll the cookie dough into 1.5 inch balls and place on a parchment lined baking sheet. Bake for 12-13 minutes. Remove and allow to cool on the pan for 5 minutes; then remove to a cooling rack and allow to finish cooling. Store at room temperature for up to 5 days or in the refridgerator for up to one week.
Notes
Freezing Instructions – Freeze in an airtight container for up to 3 months; allow to come to room temperature when ready to enjoy.
Step-by-Step Instructions
- Mill the einkorn wheat berries into a small mixing bowl. Add the cocoa powder, baking soda, and salt; whisk and set aside. Cream the butter and coconut sugar in a medium mixing bowl; add the egg and vanilla extract and mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Chill covered in the refrigerator for 3 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Roll the cookie dough into 1.5 inch balls and place on a parchment lined baking sheet. Bake for 12-13 minutes. Remove and allow to cool on the pan for 5 minutes; then remove to a cooling rack and allow to finish cooling. Store at room temperature for up to 5 days or in the refridgerator for up to one week.
Save the Recipe for Later
