Claire Ptak's Kamut, Vanilla, and Chocolate Chip Cookies

September 29, 2015


Author Notes: Kamut flour is from the wheat family but, like spelt flour, it has a low gluten content. It has its own unique flavor, with a denser texture than all-purpose flour. I think its subtle nuttiness goes very well with the floral notes of Tahitian vanilla and a good milk chocolate such as Valrhona or Green and Black’s. I also love it with coconut palm sugar, for its tropical notes and less refined flavor. These cookies are best eaten warm, while the chocolate is still melted, with a glass of your favorite milk, be it whole, soy, or almond.

Reprinted with permission from The Violet Bakery Cookbook, by Claire Ptak, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
The Curious Pear

Makes: about 12 large cookies

Ingredients

  • 125 grams (1/2 cup) unsalted butter, softened
  • 125 grams (4 1/2 ounces) coconut palm sugar, grated if solid
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1/2 plump Tahitian vanilla pod, seeds scraped out
  • 180 grams (1 1/2 cups) Kamut flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 100 grams (3 1/2 ounces) milk chocolate, broken into pieces
  • 100 grams (3 1/2 ounces) dark chocolate, broken into pieces
  • Flaky sea salt, for sprinkling on top

Directions

  1. Preheat the oven to 180° C/355° F (160° C/320° F for convection). Line a baking sheet with parchment paper.
  2. Using a stand mixer, beat together the softened butter and palm sugar until creamy and paler in color. You don’t want the mixture to be as light and fluffy as you would for a cake, so don’t beat it for too long.
  3. Add the half teaspoon of sea salt, the egg, and the vanilla seeds and mix again until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and xanthan gum. Add the butter and vanilla mixture, then fold in the chocolate pieces.
  5. Scoop or spoon 12 golf ball–sized portions onto the lined baking sheet, leaving enough space between each one to allow them to spread, then sprinkle each one with the salt.
  6. Bake for 15 minutes until the cookies are a light golden color. Serve immediately or leave to cool and keep in an airtight container for up to a week.

More Great Recipes:
Cookie|Chocolate Chip Cookies|Vanilla|Bake|Dessert|Snack

Reviews (2) Questions (0)

2 Reviews

Mary D. November 13, 2015
OMG! This cookies look just perfect!
 
Jamie R. September 30, 2015
How can you go wrong with KAMUT(R) wheat flour and two kinds of chocolate? Yum!!!<br />KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world. <br /><br /><br />KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. Khorasan wheat is distinctive because it is about two and half times larger than regular durum wheat, is elongated with a pronounced “hump,” and is uniquely vitreous, with a rich golden color The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, lipids, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain. <br /><br />Khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago. <br /><br />KAMUT® wheat has never been modified or altered in any way. It has been found to reduce inflammation and improve conditions of those suffering from IBS (irritable bowl syndrome) and heart disease. In fact, a study recently published in the journal Nutrients revealed that a KAMUT® khorasan wheat-based replacement diet actually improves the risk profile of patients with ACS (acute coronary syndrome). A previous study in the European Journal of Clinical Nutrition found that a KAMUT® khorasan wheat-based replacement diet could potentially reduce the risk of developing cardiovascular disease in healthy people. And a third study in the British Journal of Nutrition showed significant reduction in symptoms associated with IBS. In all three of these published reports, KAMUT® wheat products were compared to modern wheat products in double blind crossover studies with human volunteers. Earlier this year, KAMUT® wheat was named by TIME magazine as one of the top 50 healthiest foods of all time.<br /><br />Please visit the Kamut International website at www.kamut.com to learn more. And follow us on Facebook, Pinterest, Instagram, and Twitter to keep up with the latest news! <br /><br /><br />My kind regards - Jamie<br /><br /><br /><br />Jamie Ryan Lockman | Regional Director – North America<br />Kamut International, Ltd.<br />P.O. Box 4903 | Missoula, MT 59806 | USA<br />406.251.9418 phone | 406.251.9420 fax<br />[email protected] | www.kamut.com<br /><br />