Einkorn Chocolate Chip Cookies with Peanut Butter

The origin of this recipe comes from an inspired afternoon in the kitchen this last spring while Matt was outside building a fence in the rain. I wanted to make chocolate chip cookies, but instead of using white and brown sugar to sweeten them, I wanted to try it with maple syrup. I also wanted to use einkorn all-purpose flour instead of the regular stuff, but einkorn absorbs liquid differently, so I knew both these changes would mean the wet and dry ratios would be off.

But I was in the mood to experiment.

The first batch was actually kinda perfect. Looking back, I’m not sure how I managed it. Beginner’s luck, perhaps. It took several tries after that first batch to nail down the texture and level of sweetness, and then at some point later on I decided to add peanut butter to the recipe, which definitely made my husband fall more in love with me, but also meant more fiddling with the recipe to get it right. Luckily, my family is not at all picky when it comes to cookies, so they were happy to test out my various experiments.

So this week, I decided to nail it down so I could share it with you here and remember it for later. This is my favorite chocolate chip cookie recipe, hands down. It’s rich but not too sweet, indulgent but easily digestible. We love it. I hope you will too.

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Einkorn Chocolate Chip Cookies with Peanut Butter

Author: A Wooden Nest

Ingredients

• 1 cup room temperature butter, cut into cubes
• 1/4 cup natural peanut butter, smooth or chunky
• 1/4 cup honey
• 3/4 cup real maple syrup
• 1 teaspoon vanilla extract
• 2 eggs
• 4 cups all-purpose einkorn flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon salt
• 2 cups chocolate chips (we use miniature)

Instructions

1. Preheat oven to 400F. Grease or line your cookie sheet with a silpat mat.
2. Place butter, peanut butter, honey and maple syrup in the bowl of a stand mixer. Beat on high for 1-2 minutes until creamed together. Beat in the vanilla and the eggs, one at a time, until fully incorporated.
3. Using a separate bowl, sift together the flour, salt and baking soda. Add the dry ingredients to the wet ingredients and mix together slowly until it all just comes together. Scrape down the sides and add the chocolate chips. Stir one or two times more and then remove from stand.
4. Using the two-spoon method, drop your dough onto the cookie sheet. Bake for 10 minutes or until the edges are just turning golden brown. Don’t overbake. Remove from cookie sheet and place on a cooling rack for five to ten minutes, and then enjoy!
5. Keeps well on a plate at room temperature (in a protected place) for a few days. Also delicious straight from the freezer.

https://www.awoodennest.com/blog/2020/8/12/peanut-butter-chocolate-chip-cookies

cookies, einkorn, peanut butter, maple syrup, natural sweetener

dessert

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