Want to try something different? Well, a little different…
A chocolate chip cookie recipe is technically a set recipe. Flour, sugar, eggs, vanilla, chocolate chips, etc…
We see chocolate chip cookie recipes adjusted often; for example, you can brown the butter or use vegan ingredients. In the end, the recipe is still the same at its core.
My version will use whole-grain Einkorn flour, dates, and coconut sugar. And yes, the cookies are still delicious.
SOME BOOK INSPIRATION:
“Wow, is this a new recipe?” Shawna from Dance Into Love (The Winters Family Book Four) sat down on a barstool. “Tell me more, and also, give me one.” She held out her hand with the palm side up.
“My first test subject has arrived.” Isabel from Hard To Resist (The Winters Family Book One) laughed and grabbed a warm cookie from the sheet pan she had just pulled out of the oven. “Be honest, though.”
“I’m always honest.” Shawna winked and took a bite.
“So?” Isabel leaned her hip against the kitchen island. “I know it’s not the normal chocolate chip cookie we all know and love, but…”
“Izzy.” Shawna was holding the last bite of the cookie. “This is so good. What makes it different from hundreds of chocolate chip cookies I’ve had over the years?”
“I used items that naturally sweeten the recipe.” I grabbed the bag of dates and the small bag of coconut sugar. “This is what I used to sweeten the cookies. Instead of granulated sugar.” I set the items back down.
“Dates are dried and ready to go, and they really provide a good amount of sweetness to the recipe.”
“Dates, really?” Shawna hopped up from the barstool to inspect the cookies on the sheet pan. “Huh, all this time, I’ve been calling dates cockroaches.” She held one up. “You have to admit, they do look like those creepy little bugs.”
“But they taste good, right?” I wiggled one in front of her face.
“Um, yeah.” She stepped away, grabbed another cookie, and took a small bite. “And what exactly is coconut sugar?”
“The sap from a coconut tree, and then there’s this whole thing with cooking it down and getting it to look like this.” I held up a small handful. “It’s similar in appearance to brown sugar but better.”
“You have me convinced.” She stepped closer to bump her hip against Izzy. “This is fun. I would’ve never thought to add them to my chocolate chip cookie recipe, but I’m glad you did.”
“Thanks for being honest.” Izzy bumped her hip against Shawna. “Hopefully Drew will love them, too.”
“He better.” Shawn winked.
“He will.” Isabel laughed and grabbed another cookie. “If we don’t eat them all before he gets home.”
SOME BEHIND THE SCENES:
I love making these cookies. They’re easy to whip up and perfect when craving something sweet.
I used Einkorn whole grain for the recipe. You can use all-purpose flour, but you may need to add a little more than the recipe calls for to achieve the same consistency. For a visual reference on what the dough should look like, you can watch the YouTube video here.
It’s fun to work with whole grains. The Einkorn flour has a sweet flavor that is wonderful in cookies. If you’re curious, I get all my grains from Farmers’ Storehouse (they do sell them already milled).
The original chocolate chip cookie recipe comes from Grains in Small Places and uses granulated sugar.
Since I modified her recipe by omitting granulated sugar and replacing it with coconut sugar and dates, I tested the recipe several times. I love how the batter looks when the coconut sugar and browned butter are mixed. It’s so beautiful!
Warning: One cookie will not be enough. Trust me.
Chocolate Chip Cookies with Einkorn Flour, Dates, and Coconut Sugar
Recipe by Terra Kelly
Prep: 25-30 minutes
Cook: 9-11 minutes
Makes: 32 cookies (depending on the size of the cookie)
Ingredients
1 cup butter (2 sticks), browned
2 ¾ cup (310 grams) Einkorn Flour (see notes)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup coconut sugar
1 cup dates, diced
2 eggs
1 tsp vanilla
½ bag semi-sweet chocolate chips (Lily’s brand)
Directions
If you’re milling your flour, mill 310 grams of Einkorn grain.
In a saucepan over medium heat, add the butter. Melt the butter. Once the butter is melted, please don’t walk away, stir and monitor it until it turns golden brown with brown bits in the bottom of the pan. Let it cool. Here is a video to help you with the process.
In a large bowl, add eggs, vanilla, coconut sugar, and browned butter. Mix together. (I used my Kitchenaid for the recipe.)
In a medium bowl, add flour, baking powder, baking soda, salt, and dates. Mix together.
Add dry ingredients to wet ingredients and mix. Don’t over-mix the dough. Add in the chocolate chips.
Refrigerate the dough for 2-4 hours. For best results, chill the dough overnight.
Preheat the oven to 350 degrees Fahrenheit. Add Silpat or parchment paper to the baking sheets.
Make a ball with a tablespoon of dough. Press lightly on the ball and bake for 9-11 minutes (depending on your oven). The cookies will be golden brown and puffed up when cooked all the way through.
Enjoy!
Note: You don’t have to use Einkorn flour; you could use whole wheat flour.
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