- 3/4 cup grass fed butter (at room temperature)
- 1 1/2 cups coconut crystals or sugar
- 2 eggs
- 1 1/3 tablespoons coconut milk (really any milk you prefer)
- 3 ripened bananas
- 2 cups flour (I used Young Living Einkorn mix)
- 1 teaspoon baking soda
- About 1/2 bag chocolate chips (totally your preference on how much you like)
Preheat oven to 350 degrees.
Mix the sugar and the butter in a large bowl. Add eggs and blend. Add milk and bananas, mix. Now add flour and baking soda and mix. Stir in the chocolate chips.
Spray loaf pans with non-cook spray and spoon it into pans.
Bake for 40 minutes. You should be able to insert a knife into the middle of the loaf and the knife should come out clean.
Why I choose to use Young Living Einkorn Mix…
Ingredients: Whole grain einkorn flour (Triticum monococcum), Brown rice flour, Amaranth flour, Tapioca flour, Sorghum flour (Sorghum bicolor), Dhokla flour (Indian flour made from chickpeas)
Flours now days are so processed and altered that they are no longer good for us. Young Living is growing the very best Einkorn Wheat and I have loved baking with this mix.
Do you want to try some? Go to beta.youngliving.com and my member # is 1483642. If you have any questions about it, let me know! firstname.lastname@example.org
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.