Rich, buttery, and made with freshly milled einkorn — these cookies are simple, wholesome, and incredibly satisfying. Browning the butter adds depth, while coconut sugar and einkorn give them a warm, cozy flavor that feels just right for everyday baking.
Ingredients
1½ c butter, browned
2 c coconut sugar
2 eggs
2 Tbsp vanilla
½ cup sourdough discard
2 tsp salt
1 Tbsp arrowroot powder
2 tsp baking soda
5 c fresh-milled einkorn flour
2 c chocolate chips
Directions
Brown the butter in a saucepan until golden and fragrant. Let cool slightly.
Mix butter and coconut sugar in a bowl until combined.
Add eggs and vanilla and mix well.
Add in the sourdough discard.
Stir in salt, baking soda, and arrowroot.
Gradually mix in flour until soft but scoopable.
Fold in chocolate chips.
Cover and refrigerate overnight.
Bake at 350°F for 14–16 min until edges are lightly golden and centers are soft.
Let the cookies cool completely on the pan to help them finish setting up.
Recipe Note
Elevation note: flour may need slight adjusting depending on humidity/elevation—add ¼ c at a time if dough is loose, or 1–2 Tbsp milk if too dry.
Rich, buttery, and made with freshly milled einkorn — these cookies are simple, wholesome, and incredibly satisfying. Browning the butter adds depth, while coconut sugar and einkorn give them a warm, cozy flavor that feels just right for everyday baking.
