Updated: Nov 12
Oh friends, I love that I can have chocolate chip cookies again!!! To be fair, it is not something I have every week, but it is nice to know that I have options when I am craving a good old fashion
Chocolate Chip Cookie.
Things to know: Einkorn wheat takes a minute to absorb all the liquids. I find I need to mix my dough all together then let it set in the fridge for 10 minutes or more. When I give it that little rest, it sets up so much better.
I also choose to use 100% Unsweetened Cacao Chips. If you are not used to the flavor, they may be too bitter for you. Feel free to use whatever chocolate chips you want. I only add 6oz because the dark chocolate flavor goes a long way. If you want more chocolate chips or nuts or anything else, toss them in and ENJOY!!
I use Monk Sweetener. It is a zero on the glycemic index. I do not count carbs, but I do try to avoid extra sugars. I don't fix treats like this often and this works for me. You do you boo!!
I also love the extra flavor with the Vitality Orange Essential Oil, it reminds me of the orange chocolate candy that we always got at Christmas. When I have organic oranges, I will shred a little orange zest in there too! Just love it. You can always skip the orange and go for traditional Chocolate Chip Cookies, nothing wrong with tradition! Again, do what works for you.
Add Young Living products to make these cookies to your wish list here >>> EASY BUTTON
Orange Vitality Einkorn Chocolate Chip Cookies
1/2 cup unsalted butter (softened not melted)
1/2 cup Monk brown sweetener - packed
1/4 cup Monk sweetener
1 1/2 tsp pure vanilla extract
2 1/2 cups Einkorn flour
1 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
6 oz 100% Cacao Unsweetened
1 drop Vitality Orange Essential Oil
Preheat the oven to 350F and line a baking sheet with parchment paper.
Add butter & sweeteners to a bowl & cream together.
Add the eggs and vanilla beat to combine,
In another bowl, combine the flour, salt, baking soda, & baking powder.
Gradually cream the flour mix to the wet ingredients
Mix in chocolate chips (and nuts if you are using them)
Allow the batter to rest for about 10-15 minutes in the refrigerator. The Einkorn flour needs the time to absorb the liquid ingredients.
Use a cookie scoop & add cookies to the cookie sheet. They will spread so give them a little space.
Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.
Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
Let me know how you like them and any changes you make!!