Soft and Chewy Einkorn Gingerbread Cookies in a Hurry
These einkorn gingerbread cookies are the perfect cold weather treat. They are quick to whip up. They use fresh ginger root AND the cookies are chewy as can be! What more could you want with a gingerbread cookie? Oh! These are also made with einkorn flour. Yes! Soft and chewy einkorn gingerbread cookies are a winner when you need sweet and spicy winter cookies in a hurry.
The History of Gingerbread Cookies
While Spices had commonly been mixed with breadcrumbs to create a special cookie, it wasn’t until the 1500’s when Queen Elizabeth the first created a new cookie. Using flour, eggs and spices, her cookie resembled the shape of a man and thus began the sweet gingerbread man cookie tradition.
Why Fresh Ginger root?
Why is it unheard of to use fresh ginger root in gingerbread cookies? I’ve never once seen a gingerbread recipe calling for fresh ginger root. Nor have I seen it in gingersnaps or ginger molasses cookies. Perhaps the better question is why shouldn’t we use fresh ginger root? While ground herbs and spices are convenient and cost effective, we live in a day when it’s easy to find fresh produce such as ginger at the local grocery store. If you don’t have time to buy ginger root, feel free to substitute ground ginger. Here’s where I get mine.
I’ve simplified my grocery shopping and now I buy mine from Azure Standard. Azure is an online grocer offering local items, natural foods and homesteading supplies. I make a large order each month and pick it up at the drop off point in town. Hooray for no shipping costs! The ginger root came to me in beautiful condition. Some I used in tea, and baked goods. The rest I dried for later use.
Not only does the fresh ginger produce a better flavor but it also has nutritional and health benefits one doesn’t get from simple ground ginger. Often, ginger cookies are made during the holiday season. During this season, food is given a special place among gatherings. Since people pay more than usual for gifts and food, why not spend a little more to use the “real spice” rather than the cheaper old shelf version? It most certainly adds an exquisite touch to “plain” gingerbread cookies.
Why Einkorn Flour?
I’ve used einkorn flour for several years now because of my gluten sensitivity as well as blood glucose issues. In 2006, I reversed my hypoglycemia through diet. I felt MUCH better but found I couldn’t tolerate grains well. The next several years, I stayed on a mostly grain free diet while incorporating some gluten free foods here and there. Then I discovered einkorn flour.
Einkorn is the original wheat that’s never been hybridized. It’s thousands of years old! While that’s pretty cool in itself, the fact is einkorn wheat has so much to offer. It’s not just a history lesson. It’s a nutritional powerhouse and our bodies digest it so much better! See more on the nutrition of this ancient grain HERE. Modern varieties of wheat have been hybridized to produce excessive amounts of food. Unfortunately, this also brings consequences. The ancient grain einkorn wheat, has only 8 chromosomes compared to the 42 chromosomes in our modern wheat.
Needless to say, those 42 chromosomes have made things difficult for our bodies to digest. Celiac disease has grown tremendously in the last 30 years as have numbers of those complaining of gluten intolerance. The great thing is that einkorn’s gluten is much weaker and the grain itself is anti-inflammatory! I’ve got another post all about the anti-inflammatory qualities HERE. In the end, I’ve found einkorn makes beautiful breads, cookies and other baked goods. It just takes willingness to learn how it works and practice. It’s become a priceless item in our household.
Ingredients for Chewy Einkorn Gingerbread Cookies
You’ve seen that these cookies use both einkorn and fresh ginger but let’s go over what it doesn’t take. This may come to surprise you but you won’t find molasses on the ingredients list. Yes, I know molasses is on nearly every ginger cookie recipe out there! The reasons I don’t include it are simply that the flavor doesn’t need it and some people cannot tolerate molasses well. I have included a dark sugar and maple syrup for richness. These give the deep flavor desired in a gingerbread cookie.
You’ll also notice I melt the butter or oil before adding it to the bowl. This is because einkorn absorbs fats slowly. Melting the fat will help the flour absorb it more quickly. It also adds to the chewy texture we’re going for in this recipe so don’t skip melting your butter or oil.
In this recipe I use whole grain einkorn flour. When a rich flavor is what your hoping for, using whole grains works well. You can grab my FREE printable chart of what recipes work best with whole grain einkorn HERE.
Here is the complete ingredient list for Einkorn Gingerbread Cookies:
- 1/2 Cup Coconut sugar or Brown Sugar
- 1/3 Cup Maple Syrup
- 1 Large Egg
- 1/2 Cup Melted Butter or Coconut oil
- 2 teaspoons Minced Fresh Ginger Root (or ground ginger)
- 2 1/2 Cups Whole Grain Einkorn Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon fine Sea Salt
- 1/2 teaspoon Ground Cinnamon
- Three Tablespoons Sugar for rolling (I like the course Turbinado)
Best Prices on Einkorn
It can take awhile to find the best prices on einkorn flour or grain. I’ve looked far and wide. On the one hand, quality is important. On the other hand, I don’t want to break the bank for my einkorn. You’re welcome to search for online specials and you may find a good one. It’s always good to have known suppliers to fall back on. Here are the best consistent sources I’ve found and how I use them.
Whole Grain Einkorn Berries
I purchase my bulk einkorn wheat berries (whole grain) from einkorn.com. Also known as Ancient Grains, I’ve been especially impressed with their service and quality. They are one of the best prices I’ve found for large quantities of einkorn and they are local to the northwest! Check them out.
Whole Grain Einkorn Flour
Azure Standard is a natural, local “once per month” grocery drop with no shipping charges. They offer a competitive price on their whole grain einkorn flour. Apart from that, I just love the company and many of the items I can get there: Raw grass fed chees in large blocks, large bags of potatoes, supplements, animal feed and more. For those trying to simplify their farmhouse pantry and plan ahead, Azure is a great help!
All-Purpose Einkorn Flour
While Jovial Foods is the leader in einkorn production and products, I love that I can get their all-purpose flour (often on sale) at Azure Standard as well. This einkorn flour is one of the best quality you’ll find on market.
The Recipe for Chewy Einkorn Gingerbread Cookies
Now that we’ve gone over the ingredients in this recipe, let’s make these babies in a hurry! First, turn your oven on to 350 Degrees Fahrenheit.
Einkorn Gingerbread Cookies
These soft spicy gingerbread cookies are enhanced by the fresh ginger root. Their chewy center and sugary outsides make them especially delicious.
- 1/2 Cup Melted Butter or Coconut Oil
- 1/2 Cup Brown Sugar or Coconut Sugar
- 1/3 Cup Maple Syrup
- 1 Large Egg
- 2 teaspoons Fresh Minced Ginger Root (or ground ginger)
- 1 teaspoon Ground Cinnamon
- 2 1/2 Cups Whole Grain Einkorn Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 3-4 Tablespoons Sugar (I like Turbinado) for rolling dough
- First, turn your oven on to 350 Degrees Fahrenheit.
- In a Large bowl beat the egg, then add in the melted oil or butter, sugar, syrup and ginger root. Make sure to mince the ginger very finely to avoid chunks that people might find too spicy or fibrous.
- Add in the Flour, baking soda, salt and cinnamon, then mix together until dough is sticky and thick.
- Add sugar for rolling to a small plate or bowl. Roll a Tablespoon size lump of dough, then drop in the bowl of sugar. I find it goes fastest to just put the ball into the sugar and flatten it a little. Then place it sugar side up on the baking sheet.
- Bake the cookies for 10-12 minutes or until just baked through. The longer you bake them, the more crispy they'll become.
Mix the Wet Ingredients
In a Large bowl beat the egg, then add in the melted oil or butter, sugar, syrup and ginger root. Make sure to mince the ginger very finely to avoid chunks that people might find too spicy or fibrous.
Mix in the Dry Ingredients
Add in the Flour, baking soda, salt and cinnamon, then mix together until dough is sticky and thick.
Add sugar for rolling to a small plate or bowl. Roll a Tablespoon size lump of dough, then drop in the bowl of sugar. I find it goes fastest to just put the ball into the sugar and flatten it a little. Then place it sugar side up on the baking sheet. I tried rolling and rolling it in the sugar and perfection was never reached. Just get some sugar on it, flatten a bit and move on. We want these baked now!
Bake the cookies for 10-12 minutes or until just baked through. The longer you bake them, the more crispy they’ll become. Plus we want this recipe to be quick! So take them out when they are just baked through for a chewy gingerbread cookie.
More Ginger Cookie Options
Want to dress these cookies up a little more? Try melting 2 oz. of white chocolate with a teaspoon of refined coconut oil. Pop a plate of cookies into the freezer to chill for ten minutes, then take them out and dip them in the chocolate. As the chocolate cools, the coconut oil will help it harden into a shell. These are especially tasty with white chocolate but you can also use dark chocolate.
Make these Einkorn Gingerbread Cookies in Advance
Make sure you eat these cookies within a few days if they are stored on the counter. This shouldn’t be a problem for you! If you’re wanting to save even more time, you can make the dough and freeze it or freeze the baked cookies.
To save cookie dough, roll the dough into a two inch log. Place the log of dough onto plastic wrap and tightly wrap it. I like to double my plastic wrap or place it into an extra zip lock bag to protect it from freezer burn. This dough should be fine in the freezer for 4-6 weeks. You can also store it in the refrigerator for up to three days. It tends to get dry if left in the fridge to long.
To save baked cookies, first let them cool completely. Then place them into an airtight container or freezer zip lock bag. You can store these pre made cookies in the freezer for about 2-3 weeks. Enjoy!
More Recipes with Einkorn Flour
Here’s a few more recipes you might like:
Best Recipe for Chewy Einkorn Chocolate Chip Cookies
The Best Salted Chocolate Zucchini Einkorn Muffins Recipe
Overnight Sourdough Bagels with Einkorn
Simple Einkorn Sourdough Bread Recipe for the Beginner
Best Wishes in the Kitchen!
From the Hilltop,
These look so delicious and chewy! I can’t wait to try these.
These look and sounds delicious!!
I love how much info you gave about Einkorn !
Thanks Lindsay! Yes, I’m realizing more and more people are wanting the info with the recipe since einkorn isn’t as well understood.
This post is making my mouth water! I can literally taste the fresh ginger in the cookie. We will have to try this out on our next baking day. Thank you for sharing!
Thank you Jamie! We’ve been loving them.