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As some of you may know, I have been using Young Living products for almost two years now. I joined because I was looking for natural ways to improve my family’s wellness. I bought an essential oil starter kit in November of 2013 and my life was forever changed. I look at every aspect of the way I live differently now. I no longer use harsh chemicals to clean my home, I have changed the way we eat, I have changed the way we approach wellness, and many of our household items have been replaced with a more natural option. I found out quickly that Young Living is more than just essential oils. We have toothpaste, hand soap, laundry detergent, face wash, lotions, chocolate, energy drinks, spaghetti, pancake syrup, and…one of my new favorites, FLOUR!

Einkhorn flour is made with an ancient wheat grain that has only 14 chromosomes, as opposed to today’s modern, hybrid wheat, that has 42 chromosomes. It’s been so modified that it has become extremely difficult for us to digest. Wonder why people are so sensitive to gluten? Modern wheat has been modified so that the kernels don’t fall off. During the natural process of germination, wheat kernels loosen. When this occurs, enzymes are activated. These enzymes help our bodies digest the wheat. Because of this modern modification, these enzymes are never activated, causing many people to have issues within their guts, as their bodies struggle to digest the wheat.

Thankfully, Einkhorn wheat is coming back. This wild, ancient grain hasn’t been modified and goes through the natural germination process and the enzymes are activated. Young Living has 200 acres of Einkhorn growing in Utah and another 2000 acres are growing in France. Amazing!

I finally bought a box of the flour, on my last order. I just opened the box last night so that I could make some chocolate chip cookies. I will go ahead and say that I did NOT strive to make this a super duper healthy cookie recipe. Come on, it’s chocolate chip cookies….let’s live a little. So, if you have any other dietary restrictions, then you may modify to your own needs. The only thing I swapped out was the flour.

Brown Butter Chocolate Chip Cookies

  • 1 C plus 1 TBSP Einkhorn flour
  • 3/4 C brown sugar
  • 1 tsp Vanilla
  • 1/4 tsp salt
  • 1 egg
  • 1 stick of butter (I use unsalted Kerrygold)
  • 1/2 tsp baking soda
  • 8 oz chocolate chips

In a sauce pan, on medium-high heat, melt the butter. Allow it to bubble, swirling the pan often, until it turns amber brown (about 3-4 minutes). Take off the heat and allow to cool completely, about 30 minutes.

Preheat your oven to 375°. Line a cookie sheet with a silicone baking mat.

In a stand mixer, combine the butter and brown sugar. Add the egg and vanilla. Mix until well combined.

Add your salt and then slowly add your flour and baking soda until well mixed.

Add your chocolate chips until just combined. Turn off mixer.

On the cookie sheet, scoop the cookie dough by heaping tablespoons. Chill the dough for about 15 minutes and then place into the oven for 10-15 minutes (varies by oven) until golden brown. Remove from the oven, transfer to cooling rack, and repeat with the rest of the dough.

You should end up with about 12-18 cookies, depending on how much dough you use per cookie.


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If you are interested in purchasing Einkhorn flour, you may visit my website at https://www.youngliving.com/greeneliving

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