Toasted Coconut Vanilla Einkorn Cookies

Einkorn is an ancient grain, first cultivated five to ten thousand years ago. It has a slight yellowish tinge and smells a little like corn flour. It is not as dense as today's wheat and thus one usually needs to use more of it than you would with modern wheat flour. Einkorn has a gliadin to glutenin ratio of 2:1 where as modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it, but be careful. You can read more about it here.

Einkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won't give you the same results (hint: remember the dense bit? This uses far more flour).

However, if you have some einkorn on hand and are unsure what to make of it, shortbread is a great easy start. It doesn't have to rise or be a very certain texture, and takes just a few minutes to put together thanks to the minimal ingredient list. The result is a very crisp, buttery, lightly sweetened light yet rich cookie coated in crunchy toasted coconut. It will melt in your mouth. You should make it now.