Coconut Einkorn Cookies
Servings: 12–15
Preparation Time: 40 minutes
Ingredients:
- 2/3 cup whole cane sugar
- 2/3 cup grass-fed butter, softened
- 1 egg (room temperature)
- 1 cup einkorn all-purpose flour
- 1 cup shredded coconut
Directions:
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.
Add 1/4 cup of flour and shredded coconut alternately, beating well on low speed after each addition. Keep doing this 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 degree F 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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