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Shop Jovial Gluten Free & Einkorn Products

Einkorn Oatmeal Chocolate Chip Coconut Macadamia Cookies- Gluten Free Version too!

We’ve  come up with a new cookie that we know you’re going to love, and we’ve perfected the recipe with both einkorn and gluten free flour (whole grain and all purpose versions too!).  Our new Oatmeal Chocolate Chip Coconut Macadamia Cookies combines a our favorite flavors into one delicious, yet wholesome cookie. You can make substitutions for the nuts and even omit the coconut. This basic oatmeal chocolate chip cookie is very versatile. OK folks, pick up your favorite jovial flour and get baking!

Einkorn Oatmeal Chocolate Chip Coconut Macadamia Cookies

Makes 28 cookies

Ingredients

  • 1⅓ cups (160 g) jovial All-Purpose Einkorn Flour or 1⅔ cups (160 g) jovial Whole Grain Einkorn Flour or 1¾ cups (147 g) jovial Sprouted Einkorn Flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup (96 g) rolled oats
  • 3 tablespoon hot water
  • 10 tablespoons (140 g) unsalted butter, melted and cooled
  • ½ cup (105 g) packed brown sugar
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg, beaten
  • ½ cup (85 g) semi-sweet chocolate chips
  • ½ cup (80 g) seedless raisins
  • ½ cup (40 g) shredded coconut
  • ¼ cup (30 g) macadamia nuts, chopped fine

Instructions

  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
  2. In a large bowl, mix together the oats and water. Stir in the butter, brown sugar, granulated sugar, and egg. Add the flour mixture to the bowl, using a rubber spatula, mix until the flour is completely absorbed.
  3. Add the raisins, coconut, chocolate chips and nuts, and mix until
    well-distributed throughout the dough.
  4. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll 2 tablespoon (30 g) scoops of cookie dough into balls and place on the prepared baking sheet, leaving 2-inches around each cookie.
  7. Bake the cookies in batches for 15 minutes, until the cookies are lightly browned around the edges.
  8. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 3 days.

Gluten Free Oatmeal Chocolate Chip Coconut Macadamia Cookies

Makes 28 cookies

Ingredients

Instructions

  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
  2. In a large bowl, mix together the oats and water. Stir in the butter, brown sugar, granulated sugar, and egg. Add the flour mixture to the bowl, using a rubber spatula, mix until the flour is completely absorbed.
  3. Add the raisins, coconut, chocolate chips and nuts, and mix until well distributed throughout the dough.
  4. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll 2 tablespoon (30 g) scoops of cookie dough into balls and place on the prepared baking sheet, leaving 2-inches around each cookie.
  7. Bake the cookies in batches for 15 minutes, until the cookies are lightly browned around the edges.
  8. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 3 days.

 

2 Responses to Einkorn Oatmeal Chocolate Chip Coconut Macadamia Cookies- Gluten Free Version too!

  1. Anna says:

    Really wanted to try out this new recipe but didn’t have all the ingredients on hand. So…swaped raisins for cranberries, macadamia for pecans, and coconut shreds for coconut flour (reduced by half). The cookies are delicious! I’m so pleased to have come across Einkorn flour and jovial!

  2. Wendy says:

    DELICIOUS!!! I made the einkorn version using half all purpose and half whole grain with 1 cup raisins and 1 cup chopped walnuts (no coconut). Next time I plan to sub chocolate chips for the raisins. Thank you for this wonderful, versatile recipe.

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