1 1/2 c Jovial Einkorn flour*
1 cup almond meal
1 t baking soda
1 t salt
1 c or 2 sticks grass fed organic butter, brought just to room temperature
1/2 c coconut crystals**
2 T stevia
1 t vanilla
2 cups Lilly’s stevia sweetened chocolate chips
2 cups chopped pecans
Stir together in a bowl the flour, almond meal, baking soda and salt. In another bowl use an electric beater to beat together the butter, coconut crystals, stevia and vanilla, until combined. Add in the two eggs and continue beating until combined. Add in the flour mixture stirring by hand. When the mixture is fully combined, stir in the chips and nuts. Do not overbeat.
Use a 1 1/2 inch releasing scoop to drop dough onto a Silpat covered cookie sheet. Bake cookies at 375 degrees for 8- 9 minutes. Do not overcook, or they will get very dark. These cookies are naturally darker than Toll House because of the dark brown color of the coconut crystals. Put cookies on a rack to cool.
These cookies freeze very well and can be eaten frozen for a delicious treat.
*Einkorn has 14 chromosomes, whereas modern wheat has a 42 chromosomes which changes the gluten structure. The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn may provide a delicious alternative. Einkorn does contain gluten and is not ok for those with celiac disease. Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
**Coconut Sugar has a Glycemic Index of 35 according to the Philippines Dept. of Agriculture, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60. Each cookie has about 5g of carbohydrates and 1g of protein.