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There’s nothing quite like randomly throwing together a recipe and having it turn out perfectly on the first go! These 1 Bowl Einkorn Ginger Cookies were the result of that. They turned out so well that we ended up making two batches in two days.. that should tell you all you need to know. When I make Christmas cookies I am always looking to incorporate healthier alternatives, but I never want that to sacrifice on the experience either. Stevia sweetened, fat free cookies are just not going to hit the same. The changes I am willing to make look more like high quality ingredients and mineral rich coconut sugar.
I was looking to make these cookies egg and dairy free, and I also wanted to create a ginger cookie recipe made with einkorn flour. Sometimes when I go the dairy free route it feels like something is missing, but these are just as good with coconut oil as they are with the real deal butter.
Why Einkorn? We typically avoid wheat products, and if we are going to do wheat it is in the form of long fermented sourdough or organic einkorn. What is different about einkorn? First, it is not a gluten free grain, however many people that are sensitive to gluten do tolerate einkorn much better. This is for a variety of reasons, one being that it is a variety of wheat that has never been hybridized, and the second being that the gluten in einkorn is much different than modern wheat. With the gluten being different, that does also mean it can be a little more temperamental to work with as the gluten in einkorn isn’t quite as stretchy as that of modern wheat. Unlike modern wheat, the gluten in einkorn doesn’t develop with lots of kneading. The lower starch content of einkorn can result in a denser end product, so I do find einkorn recipes take a little more playing around with usually. Einkorn also takes a little longer than modern wheat to absorb liquids, so don’t be scared if your dough is a little sticky.
Without further ado, here are the magic cookies. I hope you give them a try.
1 Bowl Einkorn Ginger Cookies
These einkorn flour ginger cookies have been a crowd favourite. Perfectly sweet and spicy, these cookies are egg free and have a dairy free option. Made with einkorn flour, a variety of wheat that has not been hybridized, for an easier to digest treat perfect for the holiday season.
- 1/3 cup coconut oil or grass fed butter, softened
- ¾ cup coconut sugar
- ¼ cup molasses
- 2 tsp vanilla extract
- ½ tbsp baking soda
- ¼ tsp sea salt
- ½ tbsp ground ginger
- ½ tbsp cinnamon
- ¼ tsp nutmeg
- 1 ½ cups + 2 tbsp einkorn flour (whole grain or all purpose work)
- 1/3 cup organic cane sugar, for rolling
- Step 1 Preheat the oven to 350 and line a baking sheet with parchment paper.
- Step 2 In a large bowl, cream together the coconut oil or grass fed butter and the coconut sugar.
- Step 3 Add in the molasses and vanilla extract, and beat again.
- Step 4 Add in the baking soda, sea salt, ground ginger, cinnamon, and nutmeg and beat well to combine.
- Step 5 Mix in the einkorn flour.
- Step 6 Portion the dough into 1.5” balls and roll in the cane sugar.
- Step 7 Place on the parchment lined baking sheet, leaving 2” between each portion.
- Step 8 Bake for 9-11 minutes until the tops have cracked.
- Step 9 They may seem slightly under baked, but they will continue cooking outside of the oven.
- Step 10 Remove baking sheet from the oven and let the cookies cool completely on the pan.