When I first heard about Einkorn flour, I was more than a little intrigued. The promise of flour free of the problems associated with modern wheat seemed too good to be true; I ordered some online and couldn’t wait to give it a try.
My kids often clamor for cookies, so when my Einkorn flour arrived, this simple shortbread-like dough was the first thing I made. I was hoping for intensely flavored chocolate treats that would stay crispy, even when used in cookie sandwiches; these turned out perfectly.
In addition to the Einkorn flour (which is a dream to work with, by the way), these cookies feature fair-trade cocoa and chocolate. They are perfectly delicious on their own, but you can also try sandwiching 2 together with the coconut cream icing in the middle to make a treat reminiscent of “Oreos,” only much healthier.
- 1/2 cup salted butter, preferably organic/pastured, softened
- 1/2 cup whole, unrefined cane sugar
- 1 teaspoon pure vanilla extract
- 1 cup sifted Einkorn flour (get it here).
- 3 tablespoons cocoa powder
- Pinch fine sea salt
- 1 1/2 oz/45 g 85% dark chocolate, melted in a double boiler
- About 1/3 cup unrefined sugar, for pressing the cookies into before baking
- 1/2 cup cold organic, full-fat coconut cream (get it here)
- 2 tablespoons powdered sugar (or make your own
- Cream butter with sugar in the bowl of an electric mixer until smooth. Beat in vanilla extract.
- Stir whisked flour together with cocoa powder and salt in a medium bowl, then add to the butter/sugar/vanilla mixture. Beat on low speed until combined. Add the melted chocolate and mix on low until the dough comes together. Note that the dough will be quite soft at this point, and thatâ€™s fine.
- Form dough into a log (about 12 inches long and 1 Â¼ inch in diameter) and wrap in parchment paper. Refrigerate overnight, or at least for a few hours.
- Heat oven to 325 degrees F. and line 2 cookie sheets with parchment paper. Remove dough from refrigerator and allow to stand for about 5 minutes while you prepare the icing by whipping together the cold coconut cream and the powdered sugar in the bowl of an electric mixer. Refrigerate until ready to use.
- Using a sharp knife, cut dough into thin slices (just shy of Â¼ inch).
- Pour 1/3 cup unrefined sugar into a small bowl. Gently press one side of each cookie into the sugar, and then place cookies sugar-side-up onto cookie sheets. Bake the cookies for 15-18 minutes, or until they are firm to the touch (the thicker you slice them, the longer they will take to cook).
- Allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack and allowing them to cool (if you try to lift them off the baking sheet too soon, they may crumble/break. When the cookies have cooled completely, allow the coconut icing to come to room temperature and spread half of the non-sugared sides with the icing. Sandwich the cookies together with the remaining shortbreads.