salted caramel carob chip cookies

20 cookies — 20 minutes

Recipe location: Montreal, QC. Canada

Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.

It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.

deglet noor dates 75 g
lemon juice 2.5 ml
soy milk 30 ml
vanilla extract 2.5 ml

To make date caramel, soak 75 g (1/2 cup) of chopped deglet noor dates in boiling water for 5-10 minutes. Drain, purée using a hand blender or food processor with 2.5 ml (1/2 tsp) lemon juice, 30 ml (2 tbsp) soy milk and 2.5 ml (1/2 tsp) vanilla extract. Set aside.

flax seeds 7 g, ground
einkorn wheat flour 165 g
canola oil 60 ml
coconut sugar 110 g
date caramel 60 ml
baking soda 4 g
carob chips 85 g
fleur de sel to taste

Pre-heat oven to 180 °C (350 °F).
Make your flax egg - put 7 g (1 tbsp) of ground-up flax seeds with 45 ml of water, let thicken for 5 minutes.
In a large bowl, mix 165 g (1 1/3 cup) of einkorn wheat flour with 4 g (3/4 tsp) of baking soda.
In a separate bowl, cream 60 ml (1/4 cup) of unrefined canola oil with 110 g (3/4 cup) of coconut sugar, a 60 ml (1/4 cup) of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add 85g (1/2 cup) of unsweetened carob chips and stir until evenly distributed.
Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some fleur de sel on top and bake for 10 minutes, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about 20 cookies.