Peanut Butter Chocolate Chip Einkorn Cookies.
Equipment
- hand mixer
- cookie sheet
- unbleached parchment paper
- large mixing bowl
Ingredients
- ½ cup chunky natural peanut butter no salt added
- ½ cup salted butter, room temperature
- 1 cup organic brown sugar or coconut sugar
- 1 tablespoon unsulfered molasses *only if using coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose einkorn flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉. In a large mixing bowl, using a hand mixer, combine the peanut butter, butter, brown sugar (or coconut sugar + 1 tablespoon of molasses), vanilla extract. Mix until fully incorporated.Add the egg and mix again.
- Next, add in the dry ingredients: flour, baking powder, baking soda, and salt.Mix for just 1 minute until the dry ingredients are just incorporated, being careful not to over mix. Stir in the chocolate chips.
- Roll the cookie dough into balls, place on a parchment-lined baking sheet 2 inches apart, and slightly press down on the cookies until they are 1/2 an inch in thickness.
- Bake the cookies in the preheated oven for 10 - 12 minutes until they are just cooked through.When the cookies come out of the oven, tap the baking sheet on a wooden cutting board or give them a slice press down with a spatula to make the cookies texture chewier.Let the cookies cool on the baking sheet for 2-3 minutes until they have set up, then remove the a wire rack to cool completely. Serve fresh.