Let me just say these cookies are going to ROCK YOUR WORLD!!!
I saw a recipe for peanut butter cookies and thought I would make some substitutions and see how they turned out and they far exceeded my expectations. These cookies are no dairy and I have used Young Living Einkorn flour mix in place of regular flour. Young Living Einkorn Pancake and Waffle mix combines ancient einkorn wheat with a variety of nutritious, low-gluten grains and ground legumes. It offers a deliciously unique, earthy flavor and serves as an excellent base for many different baking recipes. It was also one of the best-selling new products released at YL Convention! You can find my crepes here.
Einkorn Cookie Butter Cookies
3/4 cup cookie butter (mine is Biscoff from Costco)
1/2 cup coconut oil, softened (like butter; not hard and not runny or melted)
1 cup light brown sugar, (coconut crystals, your choice of sweetener)
1 large egg
1 tablespoon vanilla extract (yes tablespoon, not teaspoon)
1 1/4 cups Einkorn flour mix
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional
- In a large bowl, combine cookie butter, coconut oil, egg, sugar and mix to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it’s an oil and that happens. But do not use melted or purely liquid coconut oil because you can’t effectively cream a liquid; it would be like trying to cream liquid butter.
- Scrape down the sides of the bowl, add the vanilla and mix to incorporate, about 1 minute.
- Add 1 cup flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute. If your dough seems quite wet, sloppy, or isn’t combining, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups. The dough shouldn’t be sticky or tacky, and a little loose and oily is preferred to dry and crumbly. It should have a Play-Doh like consistency, and if pinched and squished, it’ll stick together and to itself, but not to your hands. Over-flouring the dough will cause the cookies to be dry.
- Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 18 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping the dough is difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350°F. Place dough on baking sheet.
- Bake for 7 to 9 minutes.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.