These chocolate chip cardamom cookies are delicious, easy to make, and suit a number of dietary restrictions. You can even make them gluten-free if you substitute your favorite 1:1 GF flour for the einkorn. The cardamom gives them a unique flavor that pairs beautifully with the chocolate (and has some other unique properties, if you’re into that).

Chocolate Chip Cardamom Cookie Ingredients

Drys

• 2 cups of einkorn flour (I usually use 1 1/2 cups of white einkorn, and 1/2 cups of whole grain einkorn)
• 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1 t cardamom
• 1/2 to 3/4 cup of chocolate chips (honestly, I just throw in handfuls until my soul says it’s good)

Wets

• 1/4 to 1/3 cup sugar (unbleached, raw sugar if you’re vegan)
• 1/2 cup maple syrup
• 1/2 cup avocado oil
• 2 T chia seeds
• 1 t vanilla extract

Instructions

1. Preheat oven to 375° Fahrenheit.
2. Start by combining your wet ingredients. Just put ’em all in a bowl and give them a good stir, then set them aside to thicken a bit.
   (For our purposes, chia seeds serve as a wet ingredient — they’re our egg substitute. Some people make a “chia egg” by soaking the seeds in water first, but I find that this makes the chia flavor a bit more forward. I’ve found that hydrating them in the maple syrup, sugar, vanilla, and avocado oil avoids this.)
3. Sift together your dry ingredients, except for the chocolate chips. Add those after sifting.
4. Add the wets to the drys, and mix until they form a dough. Einkorn doesn’t absorb as much moisture as conventional wheat flours do, so the dough is likely to be a bit looser or wetter than you may be used to. That’s fine, but, if it’s so loose that it won’t even hold together in spoonfuls, add some more flour.
5. Place the dough by rounded spoonfuls on a greased cookie sheet. Bake for 12-15 minutes at 375°. (I make big spoonfuls, so I usually get about 15 cookies from this recipe.)
6. Allow to cool, then enjoy!

I love these chocolate chip cardamom cookies with milk (hemp or Ripple), but they’re also really good with a warm cup of spice tea. Sometimes, I’ll even eat one or two for breakfast — chia seeds are good for you, and the flour and maple syrup means these’re basically pancakes, right?