Not intending to post something with chocolate around Valentine's Day, because it is my least favorite holiday. But I couldn't resist making these Vegan Chocolate-Chocolate Chip Einkorn Cookies this week! Really, who doesn't like chocolate?
I have admitted here a few times that chocolate desserts aren't my favorite. I know, I'm not typical. I would happily take a slice of some sort of rustic apple dessert than a slice of luscious chocolate cake. It's just how I am. These cookies are something I wouldn't pass on as they were made using einkorn flour and natural coconut flakes. One of my favorite ingredients to bake with is natural coconut flakes. I prefer the ones that are soft and fluffy and not sweetened at all. They are so nice to add to so many recipes.
It's so great to be back sharing another recipe experimenting with Einkorn flour! I have teamed up with the Heather from All Roads Lead to the Kitchen to experiment with einkorn flour and wheat berries. Have you heard of einkorn? Einkorn intrigued me when I learned it's completely unhybridized and an ancient form of wheat. It was first cultivated approximately 10,000 years ago and is considered a "relic grain". I first heard about einkorn flour some time ago ready the book Wheat Belly.
Einkorn produces much lower yields than modern hybridized wheat. Interest in einkorn has increased as many of its qualities make it more desirable to use than modern wheat. Einkorn grains, berries and flour are used in various food dishes, such as soups, salads, pasta, sauces, breads, cookies, pancakes and waffles, and einkorn flour may be safer to eat than modern wheats for those that are gluten-sensitive. You can read more about einkorn flour on my first post that I did using the flour: Fig and Walnut Einkorn Biscotti. Be sure to also take a look at my sourdough eikorn bread!!
But let's get back to why you are here: these cookies! I know, chocolate makes the world go round for so many of you. I dream of making every thing heart shaped in February. My little sweet hearts love any thing heart shaped.
So many of you are locked in with massive amounts of snow and we just got another mini cold front. Even though it's not that cold (compared to the rest of the world), I still want to stay inside baking cookies and making soups and sauce in my slow cooker. It's so much nicer working with any sort of a dough when there is a cool breeze coming through your kitchen window. I'll take what I can get this time of year. Soon it will be tropical temps for another 6 moths and the baking becomes a torture.
Join me and Heather of All Roads Lead to the Kitchen on the 15th of each month as we experiment with einkorn. Thank you to einkorn.com for providing us with their quality whole grain ancient einkorn wheat berries and all-purpose organic einkorn flour to use in our endeavors. Click here for more einkorn recipes.
You have to check out Heather's Hemp-Chia Flax Einkorn Crackers. They look fantastic!
some notes on this recipe:
I slightly adapted this recipe from Veg Kitchen. These cookies are very easy to make and you could omit the coconut if it's not something you care about. If you aren't able to find einkorn flour, you could substitute it with spelt flour. When you work with ancient grains and heirloom flours, you just have adjust the hydration levels (it absorbs liquid much slower) and also be sure not to over mix the dough (when you mix too much the cookies could become tough).