Einkorn Sandwich Cookies

Einkorn Chocolate Sandwich Cookies

Einkorn Chocolate Cookies

Einkorn Chocolate Cookies
On the rare days I didn’t have practice after high school, my mother and I would have a glass of milk and Oreo® Cookies together, while we watched soap operas. That was decades ago, but the memory still remains clear as though it was yesterday. If chocolate sandwich cookies bring back comforting memories for you too, you can now make a healthier version... to enjoy with your family. I have kept the fat and sugar to a minimum in this cookie. Usually, the filling relies on the powdered sugar to keep it firm, but the amount is just too much for me. By using cocoa butter, the main ingredient in white chocolate, the filling firms up nicely, and with dramatically less sugar. This filling recipe will not work without the cocoa butter, so if you do not have it on hand and want to make the cookies, you could always fill them with ice cream or even peanut or almond butter.

Why Cocoa Butter?

Cocoa butter is better known for soothing dry skin than for edible recipes, but this plant-based butter has some excellent properties that make it a great ingredient for cooking and baking.

● High smoke point - Cocoa butter is great for sauteing because it doesn’t burn quickly
● Extra nutrients - Compared to other fats, cocoa butter contains a surprising amount of extra nutrients to whatever you’re cooking up.
● Delicious subtle flavor - The mildly sweet flavor profile of cocoa butter enhances the taste of desserts and treats
● Long shelf life - Cocoa butter can stay fresh for a long time when kept in a cool, dry area
● Hardening properties - A great vegan butter base for buttercream frostings, cocoa butter stays firm at room temperature and has a great melt-in-your-mouth texture.

 

Einkorn Chocolate Sandwich Cookies Recipe

Ingredients

For the cookies:

  • 8 tablespoons (113 g) unsalted butter, cold cut in ¼-inch cubes
  • ½ cup (100 g) sugar
  • 2 tablespoons honey
  • 1 ⅔ cups (200 g) All Purpose Einkorn Flour
  • 6 tablespoons (45 g) cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the filling:

  • 6 tablespoons (85 g) unsalted butter, cold cut into ¼ inch cubes
  • ¼ cup cocoa butter, melted
  • ¾ cup (90 g) powdered sugar

Instructions

Make the cookies:

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper
  2. Add butter, sugar, and honey to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes until the mixtures is fluffy and light.
  3. Add flour, cocoa powder, baking soda, and salt. Mix on low to combine the ingredients. The mixture will seem sandy and dry. Beat on medium and continue to mix for up to 2 minutes until a dough forms.
  4. Roll the dough between two pieces of parchment paper to a 16 inch round that is ¼-inch thick. Use a 1 ¼ or 2 ½-inch cookie cutter to cut rounds. Re-roll scraps to finish dough. If the dough sticks to the parchment, you can dust it with cocoa powder or refrigerate until firm.
  5. Arrange cookies on the cookies sheet ⅛ inch apart.
  6. Bake the small cookies for 12 minutes and the larger cookies for 14.
  7. Transfer the cookies to a baking sheet to cool.

Make the filling:

  1. Combine melted cocoa butter and butter in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium until the mixture is light and fluffy, about 1 to 2 minutes. Add the powdered sugar and mix for 30 second to combine. Refrigerate the filling for 30 minutes until it firms up before filling the sandwich cookies.
  2. Cookies may be stored in a sealed container in the refrigerator for up to 5 days.