Let me start with a question. Who has heard of einkorn flour? Einkorn is a very old wheat variety that has not been hybridized, surprisingly. That is to say, it could be the oldest variety of wheat and remains unchanged through hundreds of generations. Now, who wants cookies, peanut butter cookies to be specific?
Einkorn is a flour I had been wanting to use for a while and finally bought a small bag. For some reason cookies were the first thing I wanted to make with this flour. Another thing I wanted was a giant cookie not just a tiny little thing that only makes you want to eat 7-8…at least that’s what happens to me anyway.
Finally, on to the cookies. I didn’t notice any different taste. The cookies were just as tender as with any other all-purpose flour. What my research, from others who have used this flour, shows that you can replace this on a 1:1 ratio. For instance, if you were making bread that needed 18 ounces all-purpose flour you could substitute with 18 ounces of einkorn flour.
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup peanut butter
- 1 1/4 cup einkorn flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 375 degrees.
- In a mixer begin by mixing butter, sugars, peanut butter, and egg until creamed. Then add flour, baking soda, baking powder, and salt until all blended together.
- Roll dough into 1 1/4 inch balls, flatten by making a cross-hatch pattern with tines of a fork.
- Bake 9-11 minutes until slightly dark brown. Cool on a cooling rack.