Chocolate Chip Cookies with Einkorn Flour, Dates, and Coconut Sugar

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.

KNEAD ME COMPANION ROMANCE SERIAL:

Enjoy A Snippet of Chapter Two:

“Wow, and now you’re making new recipes at the cafe.” Shawna sat back down on the barstool. “Tell me more.”

“What about if you try something instead of me telling you about it?” I walked to the rolling rack and reached for a few chocolate chip cookies on a sheet pan. “Here.”

A month ago, I was feeling scared and a little lost after seeing my doctor.

Of course, that quickly changed. Drew has been my rock for over ten years. The man knows how to keep me grounded and helps me see things from a fresh perspective.

“Um.” Shawna’s eyes closed, and she took a deep breath before letting it out slowly. “This is sugar-free?” she pointed at the half of a cookie still in her hand. “That’s not possible.”

“I’m trying to avoid sugar substitutes and use more natural options.” I leaned my hip against the table.

“What does that mean?” She took another bite and moaned.

“I want to use items that can naturally sweeten the recipe.” I grabbed the bag of dates and coconut sugar. “This is what I used to sweeten the cookies.” I set the items back down. “Dates are dried and ready to go. No sugar has been added to them.” I grabbed one from the bag. “Try it.”

“Okay.” Shawna nodded. “All this time, I’ve been calling them 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.

“Surprisingly, yes.” She grabbed the remainder of her 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 for you.”

“And…” She glanced at the doorway that led up front. “Are they selling?”

“Yeah, they are.” I laughed and held up the bowl of cookie dough. “This is for tomorrow.”

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THOUGHTS ON SUGAR-FREE OPTIONS:

When I started making sugar-free recipes a few years ago, I found recipes using sugar substitutes like Swerve, Stevia, Monkfruit, Allulose, Erythritol, etc. They are okay to use, but I did find them expensive for the amount you buy.

For the new blog, my goal is to use Monkfruit and Stevia occasionally and focus on other items like dates, coconut sugar, chia seed jam, fruit, and more.

You might be saying coconut sugar and dates are not cheap, and that’s true. But I think the number of dates you get is way better than the small 8-12 ounce bags of sugar substitutes at the store. Plus, the container of dates lasts longer. And for coconut sugar, you have to shop around. I get a 2 lb bag on a site called Vitacost for under nine bucks, which is good. I found an 8 oz bag at the store for that exact cost.

The truth is, eating healthier is not easy because cost plays a huge role in what you buy. That’s why I decided to look at things differently when making each recipe. Cost is important for me, too.

SOME BEHIND THE SCENES:

I used Einkorn whole grain for the recipe. It has a sweet flavor that is wonderful in cookies. If you’re curious, I get all my grains from Farmers’ Storehouse.

The original chocolate chip cookie recipe is from Grains in Small Places, and she used granulated sugars for her recipe.

Since I changed her recipe and used sugar-free options, 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!

When I made her recipe for the first time, I had a very dry dough because it included a lot of flour. I have since adjusted how much flour I use. For my first attempt, the cookies did not turn out, and I ended up throwing the dough out. That’s when I went back to the drawing board and changed amounts to make the dough the right consistency. This all could’ve happened because I had to use my sugar-free options. I may have changed something in the batter. It happens, and it’s okay.

It’s important to note recipes are made in different climates and elevation levels. What they used for ingredients could change when you’re making the recipe. So, add ingredients slowly or know how a batter or dough should look to help with your final product.

Now that I have this recipe perfect for us, I love making it frequently. The cookies are easy to make and perfect when craving something sweet.

You’ll soon have a video that shows how to make the recipe and how each step should look. Stay tuned!

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