Peppermint chocolate cookies are a holiday classic! Einkorn is a good grain to use for cookies, due to it’s texture and taste.
Einkorn is an ancient grain that is supposed to be more digestible due to it’s properties. The wheat of today contains 42 chromosomes, while einkorn contains only 14 chromosomes.
For a better cookie taste and texture, refrigerate and cover for 30 minutes before placing batter on parchment paper.
I used Frontier brand peppermint flavoring, but you can use any edible peppermint flavoring on the market that’s made for baking.
If you want to turn this recipe into double chocolate peppermint cookies, add a 1/2 cup of cocoa powder to the batter.
Peppermint Chocolate Chip Einkorn Cookies
- Measuring equipment
- 2 Medium bowls
- Parchment paper
- Baking sheet
- Oven mitt
- 1¾ cup einkorn flour
- 1 egg
- ½ cup brown sugar
- ⅓ cup melted butter
- 1 tsp vanilla extract
- ½ tsp peppermint flavoring (Frontier Brand)
- ½ tsp baking powder
- ¼ tsp almond extract (optional)
- Preheat oven to 375.
- Stir all dry ingredients together.
- Beat eggs in another bowl.
- Mix in all wet ingredients with the beaten egg.
- Mix all other ingredients together into one batter.
- Place parchment paper on baking sheet.
- Make cookies 1 tbsp in size. Spread out cookies about 3 inches.
- Bake these cookies in the oven for 15 minutes on the bottom rack.
- Redistribute cookies to the top rack for 5-10 more minutes.
- Take cookies out of the oven.
- Let cookies cool on pan or on metal rack for 10-15 minutes before serving.