Coconut Einkorn Cookies

Coconut Einkorn Cookies Recipe

photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

2/3 cup organic
whole cane sugar
2/3 cup organic
grass-fed butter, softened
1
egg (room temperature)
1 cup
Einkorn all purpose flour
1 cup
organic shredded coconut

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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Published on April 14, 2014

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2 Comments

Sheetal August 20, 2014 at 11:12 am - Reply

Hi Linda,
Thanks for trying the recipe. I am happy that you liked the cookies. It’s a very simple recipe with very few ingredients. 

I think you did over beat the batter. The final dough is of a consistency that is firmer than the regular cookie dough.

Linda August 11, 2014 at 7:32 pm - Reply

I just made these cookies and they are delicious, but they did spread out on the cookie sheet and I had one big cookie. Not sure if I over beat the batter. They did chill for 30 minutes, maybe a little longer in the fridge? Will definitely make them again.