Sundays are for outdoor adventures, and lately, for baking too! Yesterday we spent most of the day at Lake Crescent, hiking, splashing, and soaking in the sun at what is likely the most beautiful lake I’ve ever been to. We are so damn grateful that it’s just a 20 minute drive from our new home. I imagine lots of adventures there all summer long.
You know what else we’ll be doing all summer long? Baking and enjoying these cookies.
I can’t take credit for these unbelievably delicious cookies, though. They’re a gift from my wonderful husband (and just in time for Mother’s Day too!). Chewy, chocolatey, with a hint of crunch from cornflour (trust me), we love these with einkorn, but you can also make them totally gluten free by swapping in extra gluten free flour too. He’s even created two flour combo options to enjoy! We had the buckwheat option on Mother’s Day and it was divine! Choose that one for a bit of a nuttier flavor or the original for more of the nostalgic chocolate chip cookie feels.
They’re the perfect combination of decadent, but also nourishing too. After all, food serves us in more ways than one, and these are nostalgic to the core. We hope these become a staple in your house too.
ENJOY!
cornmeal chewy crunchy chocolate chip cookies
WHAT YOU NEED:
Choose from two flour ratio options:
- 1 cup of my gluten free flour blend (or Bob’s Redmill 1-to-1 would work too)
- 3/4 cup organic corn flour or cornmeal
- 1/2 cup einkorn flour (or swap more gluten free flour here if needed)
or:
- 1 cup einkorn flour
- 1/2 cup buckwheat flour
- 1/4 cup gluten free flour blend
- 1/4 cup almond flour
- 1/4 cup organic cornmeal or corn flour
plus:
- 1 teaspoon baking soda
- 1 teaspoon sea salt + more for sprinkling if you’re like me
- 1 cup (2 sticks) butter, softened
- 3/4 cup coconut sugar
- 1/4 cup organic white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dark chocolate chips
- 3/4 cup chopped walnuts
WHAT YOU DO:
Preheat oven to 375° F.
Combine flour, baking soda and salt in medium bowl.
Beat butter, sugars, and vanilla in a standing mixer until creamy (or use that muscle grease and beat by hand). Add eggs, one at a time, with the mixer set to low, and then slowly, add in flour mixture. Remove from standing mixer, and stir in the chocolate and nuts.
Drop by rounded tablespoon onto a baking sheet.
Bake for about 10 minutes or until golden brown, depending on if you’re team ooey gooey or team crunchy cookie.
Let cool on baking sheets for 2 minutes (if you can wait that long), and then remove to cooling racks to cool completely. ENJOY!
Enjoy friends! This is our newest cookie go-to, and we hope you’ll love it too. If you do enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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