How to Make Einkorn Chocolate Chip Cookies -

2½ cups Whole wheat einkorn flour - I used freshly milled. If you're not using freshly milled your measurements may be different so weigh out to get an accurate measurement. You will need 240 grams of whole wheat einkorn flour.
½ cup Brown sugar
¼ cup Granulated sugar
1 large Egg
1 tsp Vanilla extract
½ tsp Baking soda
¼ tsp Salt
¼ cup Lard (melted) - You can substitute with olive oil or coconut oil.
¼ cup Butter (melted)
1½ cups Milk Chocolate chips
Flaky sea salt (optional) - For adding to the tops of the cookies.

In a mixing bowl add the flour, brown sugar, granulated sugar, baking soda, and salt. Mix until all the dry ingredients are well combined.
Add the eggs, vanilla, melted lard and butter to the dry ingredients. Mix until just combined with the dry ingredients. Be careful not to overmix.
Add in the chocolate chips and mix until the chocolate chips are just incorporated. For best results place the cookie dough in the refrigerator for at least a half hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper and using a cookie scoop, scoop the cookie dough balls out onto the baking sheet 2 inches apart to allow for expansion. Bake for 10 minutes or until the edges are lightly golden brown.

Storage

Any extra cookies should be stored in an airtight container and stored at room temperature. If stored properly they will remain fresh 3-5 days.

Serving: 1 cookie | Calories: 190kcal