The eggs in the recipe are replaced with fruit puree. In our case we used a pear which balanced well the einkorn taste with coconut and chocolate.

Cook time: 40 min.
Difficulty: Easy recipe


  • 400 g wholegrain einkorn flour
  • 8 tbsp. fruit puree (we use pear puree)
  • 100 g desiccated coconut
  • 150 g natural chocolate (broken into pieces)
  • 1 cup of brown sugar
  • 250 g nut butter 
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda


  1. Use a whisk to mix the brown sugar, pear puree, nut butter and vanilla.
  2. Add the rest of the ingredients – einkorn flour, baking soda, coconut and chocolate. Stir well with a wooden spoon until a thick homogenous mixture.
  3. Leave the dough in the freezer for about 15 minutes.
  4. Shape the dough into flat balls with the size of a walnut. Arrange the cookies on baking paper, used to cover your baking tray.
  5. Bake in a preheated oven at 160 degrees, for 15-20 minutes – until the cookies rise and crack. Let them cool down and they are ready to be served.

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