If you’re wanting to experiment with some ancient grains, these Einkorn Snickerdoodles won’t disappoint even your toughest critic. These buttery, chewy and soft Einkorn Snickerdoodles are going to be a family favorite in no time.
Whether you’re looking to make a switch to a healthier grain, have gluten sensitivities, or just love to try new food products, this all-purpose einkorn flour is great for you.
This all-purpose einkorn flour is sold at einkorn.com.
They sell a few einkorn products. Organic Einkorn Berries, all-purpose einkorn flour, and Mockmill wheat grinders.Â
They are a small organic family farm and offer wonderful products and great customer service.
If you’re looking for some other amazing Einkorn recipes, check out these Einkorn Blueberry Scones. They’re so tender and packed with flavor.
And these Einkorn Cinnamon Breadsticks. Wowza, they are delicious!
Tips for making cookies with Einkorn Flour:
- EInkorn flour absorbs less water. You will need to add another approximately 25% more flour to your recipes or reduce the amount of liquid in your recipe. Since there isn’t usually liquid in a baking recipe, it’s best to experiment a little and add more flour and possibly more spices or flavoring.
- You can use butter, coconut oil or whatever you like to use in your Einkorn cookie recipes.
- Let the cookies sit on the hot baking sheet to cool before you remove them. This will keep them from breaking if they are a little too soft.
Einkorn Snickerdoodles, made with ancient grains are buttery, chewy and soft, and so delicious!
- 1/2 Cup Butter
- 1 1/2 Cup Sugar
- 2 large eggs
- 4 Cups Flour
- 2 tsp cream of tarter
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 Tablespoon cinnamon
- 1/4 cup Sugar--to roll the cookie doughl
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Preheat oven to 350 degrees.
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Cream together butter and sugar. Add eggs and mix again. Add the cream of tartar, baking soda, and salt. mix thoroughly.
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In a small bowl, mix together the 1/4 Cup of sugar and cinnamon.
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Roll the cookie dough into 1 1/4" balls and roll in the cinnamon and sugar mixture.
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Place the cookie dough balls on a baking sheet, about 3 inches apart and fill the pan. There should be about 12 cookies on the baking sheet.
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Bake in a 350-degree oven for 8-11 minutes or till just golden brown on the edges. Take the cookies out of the oven and let them sit for 2-5 minutes. Place the cookies on a cooling rack. Enjoy!
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Place in a ziplock bag or other covered container when fully cooled to keep them soft and chewy.
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Yep they did not come out at all
Oh man, I’ll have to try they Jovial brand. I guess the 2 companies products work a little differently. I’ll dig in and see if I can evaluate the 2 so I can give a heads up. Thanks for letting me know.
Not sure if I did this right but I used Jovial enkorn all purpose flour, 4 cups seemed a bit too much , we shall see, the dough was very difficult to knead, it was very tough. Also the only thing that would stick to the balls was the cinnamon, not the sugar. Hope they come out good
I actually haven’t used the Jovial brand of einkorn flour. I’m going to find some this weekend and try it out. The flour I use from http://www.einkorn.com is light and fluffy. So sorry your cookies didn’t turn out. Einkorn flour takes in much less moisture, that’s why the amounts of flour seem like too much. When I’m using Einkorn flour I find it best to add 3/4 of the amount, let it sit for a few minutes and then add more. If you’re concerned the dough might be too tough, try adding 3 cups and then baking just one cookie. Darn, assumed the 2 brands of flour would be the same.
Would you like to see more Einkorn recipes?? What would you like to see?
At what point do we add the flour?
I update the recipe card, sorry about that! Add the flour after all the other ingredients! Let me know how they turned out!