Breakfast/ Fodmap/ Breads & Baked Goods/ Sweets

Umami Chocolate Chip Eikorn Flour Cookies

Umami Chocolate Chip Eikorn Flour Cookies

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Serves: 20 Cooking Time: 30 min active (2 hrs inactive)


  • 1 1/2 cups organic whole wheat Eikorn flour
  • 1 tbsp flaxseed meal
  • 1/4 cup water
  • 1 tbsp miso paste
  • 2 tbsp ghee
  • 2 tbsp heavy cream
  • 1/4 tsp baking powder
  • 1 tbsp maca powder
  • 4 tbsp stevia granulated sugar
  • 1/2 dark chocolate bar, chopped up into small pieces



In small bowl mix the flaxseed with the water and let sit for 5 minutes. Meanwhile in a large mixing bowl place in the flour, miso, ghee, and baking powder, heavy cream and stevia. Use the back of a spoon to gently mix it in before adding the flaxseed meal and water mix. Add the maca powder and continue to stir with a spoon until everything is well incorporated. Your going to have a very thick and sticky batter. Add the the chopped chocolate bar and give it a final stir.


Have a large piece of parchment paper ready and use a silicone spatula to place the cookie dough evenly along the width of the paper. Fold the paper once and use a bench scrapper to even out the dough as much as possible. Place it in the fridge to rest for 2-4 hours.


Preheat the oven to 350 F. Take a baking sheet and place a silicone baking mat on it. Take out your cookie dough and use a sharp knife to slice it into 1/4 inch pieces and place on baking sheet. Bake for 12 minutes and let cool in oven.


Letting the cookies cool in the oven prevent these from over cooking and give them a nice dark golden brown color. As far as the shape of the cookie, that will really depend on your bench scraper and counter top, as you see from the photo mine turned out to be more biscotti shape than circular.

Eikorn flour is becoming my go to for any flour based recipe that I want to experiment with. This ancient grain has a stickier consistency that a traditional wheat flour and requires less water than regular flour, I am assuming this is due to the different gluten structure, which also makes it okay for my stomach to digest so I am down. You can sift the flour for smoother cookies or round ones, but I wanted a rustic feel to these so i just threw it in one big bowl and let the dough chill before baking. The miso paste added gives the cookies a nice little salty bite in between the sweetness of the chocolate and gives the umami flavor that everybody chases. Letting the cookies cool down in the oven allow the outside to develop a deep brown caramelization while the inside is still tender making every bite perfection.

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