Einkorn Gingerbread Cookie Recipe
A nourishing twist on the traditional gingerbread cookie recipe, made with wholesome ancient einkorn flour.
There’s something magical about gingerbread during the holidays. The warm spices, the cozy aroma, the loving feeling of baking together. I’m always looking for ways to amp up the nutritional value for classic recipes. This one uses one of my new favourite baking ingredients: einkorn flour. This einkorn gingerbread cookie recipe is slightly less sweet than traditional versions, with a lighter, nuttier flavour and a more nourishing profile. If you are looking for a way to make your holiday treats feel wholesome without sacrificing taste, this einkorn gingerbread cookie recipe is a wonderful place to start.
What Is Einkorn?
Einkorn is considered the oldest known form of wheat, often referred to as the original wheat. It’s an ancient grain that has never been hybridized or genetically modified, which means it has maintained its natural structure for thousands of years. Many people are drawn to einkorn because of its unique flavor, rich golden colour, and impressive nutrient profile. It’s also known for having a simpler gluten structure than modern wheat, which some people find easier to digest.
Why Choose Einkorn Over White Flour for this Cookie Recipe?
One of the reasons I love baking with einkorn is that it feels like such a return to basics. Modern wheat has been selectively bred for yield, texture, and uniformity, which has changed the way our bodies respond to it. Einkorn, on the other hand, offers the benefits of whole, unaltered ingredients, something our bodies tend to appreciate.
When I bake this einkorn gingerbread cookie recipe, I notice that I didn’t feel as heavy afterward. My husband commented on the same thing. While everyone’s experience can be different, we personally enjoy how einkorn-based treats leave us feeling satisfied rather than weighed down.
Is Einkorn Flour Hard to Find?
Surprisingly, it’s becoming much more accessible. I typically order organic einkorn berries online from 1847 stone milling, but many health food stores now carry both the flour and the whole berries. If you’re in the U.S., a lot of people love sourcing from Azure Market, but there are several good suppliers to choose from. Once you start baking with einkorn, it’s likely you’ll use it often enough to keep it on hand.
Should You Use Einkorn Berries or Einkorn Flour for the cookie recipe?
If you have a flour mill and the patience and tools to develop the habit, freshly milled flour is always the most nutrient-rich option. When flour is milled commercially, the oils and vitamins begin to degrade over time. Milling at home lets you use the entire grain, including the bran and germ, which are rich in fibre and other nutrients.
But don’t worry if milling isn’t your thing. Store-bought einkorn flour is still a big step up from regular white flour and works beautifully in recipes like this one.
Can You Mill Berries Without a Flour Mill?
Absolutely. I don’t own a flour mill either! For the last year, I’ve been using my Vitamix to grind all my grains, and it has worked surprisingly well. The grind isn’t always as perfectly fine as a dedicated mill, but it gets the job done and allows me to enjoy freshly milled flour. A bonus is that I can use my Vitamix for so many other cooking purposes. That said, a flour mill is definitely on my wish list now that I know it would be used regularly.
Storing Your Einkorn Cookies
In our busy household, my favourite time-saving hack is to double or triple batch recipes and freeze half for later. This einkorn gingerbread cookie recipe freezes wonderfully. Our double batch usually only lasts two days max in the freezer before we pull them back out. They’re just too good to resist!
If you like the idea of adding more nutrition to traditional treat recipes, check out y other recipes: High Protein Double Chocolate Muffins for Kids and Healthier Chocolate Covered Salted Caramels.
Einkorn Gingerbread Cookies
Equipment
- hand or stand mixer
- Vitamix or Grain Mill only if milling berries
- Spatula
- 2 large bowls or one if using stand mixer
- Cookie Sheet having two on the go speeds things up
- Rolling Pin
- Parchment Paper
- Cooling Rack
Ingredients
- 5 cups einkorn flour
- 1/2 tsp baking soda
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon ceylon is preferred
- 1 1/2 tsp salt Redmond brand is preferred
- 1 cup butter at room temp
- 1/4 cup brown sugar packed
- 3/4 cup sugar raw is preferred and works well
- 1 cup molasses dark is preferred
- 1 whole egg
Instructions
- Whip room temp butter in bowl with electric mixer until fluffy.
- Add both sugars (not molasses) to whipped butter and mix until fluffy again.
- Add molasses to mixture and whip again until combined.
- Add egg to mixture and mix until combined.
- Sift all dry ingredients together in a separate large bowl.
- Add dry ingredients to wet mixture in four batches, mixing each time until combined.
- Place dough onto a well floured countertop and divide up into four equal sections.
- Form each of the four sections into ball, cover in wrap, flatten ball to disk shape, and refrigerate for 2 hours min.
- Preheat oven to 400 degrees
- Remove chilled dough from fridge and allow to come to room temp for 10 mins.
- Roll dough 1/4" thick and use cookie cutters to cut out desired shapes.
- Place shapes on parchment covered cookie sheet.
- Bake for approx. 6 mins.
- Cool on rack for approx. 10 mins before handling.
One Comment