Einkorn & Olive Oil digestive cookies

A little while ago we had a hankering for cookies. Of course with our house having many serious food allergies, cookies tend to be a tricky subject. Finding the right recipe can be a bit of a challenge. Eggs play a crucial role in the final structure of a baked cookie, and without it, well cookies tend to crumble or just not hold together properly.

After digging around the internet for some inspiration and experimenting with some techniques the Einkorn and Olive Oil cookie was created.

This recipe is low in sugar, vegan and full of macro & micro nutrients. These cookies pack a nutritional punch.

Einkorn is considered an ancient grain. To be more precise it is one of the first ever grains grown in history dating back to more than 30 000 years ago. It's genetic makeup has remained the same in the face of genetic breeding, harsh environmental changes, and mass production.

This grain has lower levels of gluten which makes it more tolerable for those that are gluten sensitive. If you have tummy problems, try swapping out that white bleached flour for some beautiful nutty rich tasting einkorn flour. Not only does this flour work great in cookies, but we have tested it in pancakes, and quick breads (muffins & loaves).

Don't be afraid to experiment. Einkorn does absorb moisture differently than most other flours, so do keep this in mind when playing with recipes.

We source our Einkorn flour from Stone Bridge Flour in Kincardine, Ont. There are a few other millers as well that you can source this beautiful grain from if you are not in Ontario, Canada.

Let's get to it shall we?

Einkorn and Olive Oil Cookie Recipe

Yield 36 cookies

Wet ingredients

2/3 cup molasses

1 cup olive oil

1 small orange zested and juiced

2 tsp vanilla

½ cup applesauce

1 cup brown sugar

Dry ingredients

2 ¼ cup einkorn flour

2 cups whole wheat bread flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1. Preheat oven to 375F

2. Mix together wet ingredients.

3. Mix together dry ingredients.

4. Combine both mixtures together until dry ingredients are “just” combined into the wet ingredients. Do not overmix.

5. Put bowl with cookie dough into the fridge for 1 – 2 hours.

6. Chilling the dough aids in the cookie’s final baked formation. Not chilling the dough long enough will result in a very thin soft cookie. Resist baking these cookies too early. Let the dough set up properly in the fridge. 1 hour is great. 2 hours is even better.

7. Using a small cookie scooper or two spoons, scoop 36 cookies onto two parchment paper lined sheet pans

8. Bake for 10-12 minutes

9. Cookies should look puffy and slightly dry along the edges before removing them from the oven

10. EAT WARM. They are so good fresh out of the oven.

Substitutions

You can substitute einkorn out for other whole grain flours (spelt, whole wheat, emmer, red fife). Don't be timid to play around. Each flour will absorb moisture differently. You may need to add extra moisture into the recipe if you find it a little dry.

By all means if you can eat eggs, you can most certainly sub out all of the applesauce for 2 eggs. Try the recipe as it is before making any changes.

Interested in trying flour from Stone Bridge Flour. Head on over to their page to see what other grains they have available. www.stonebridgeflour.ca

Enjoy!