You might be thinking, “Did this girl skip first grade?”
I AM aware that the word cookie doesn’t start with a K. But…
These cookies are so rockin’ with “King Tut’s Wheat” I thought they deserved the “K”.
If you talk with my first grader, she questions the logic behind two letters sounding exactly the same anyway. I would have to agree with her.
Kids are so logical.
Kamut is an ancient grain. It is considered a high energy wheat variety because of its high protein content and complex carbohydrates. I just like it because it tastes good. When you cook the rolled flakes it’s similar to oatmeal but BETTER because it doesn’t turn into a soggy mess like oatmeal does. The flakes maintain their meaty shape. Look for it at your local grocery store. I get mine from Vitamin Cottage.
I also put some Moose Drool Brown Ale in these. I love Moose Drool. It comes from Montana. I love Montana. Interestingly enough I discovered the great state of Montana is the main supplier of Kamut in the U.S. so maybe I should have called these little treasures Montana Cookies.
These cookies are wonderfully cakey and just sweet enough. They are almost a muffin.
1/2 c. unsalted butter
1/4 c. dark brown sugar
1/4 c. maple syrup
1/4 c. brown ale
1 t. vanilla
1 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1 1/2 c. cooked rolled kamut flakes
1/2 c. uncooked rolled kamut flakes
extra brown sugar for sprinkling
Preheat oven to 350 degrees Fahrenheit. Makes 12 large cakey cookies.
Cream the butter, sugar, maple syrup and brown ale with the paddle attachment in a stand mixer.
Add the egg, vanilla, whole wheat flour, baking soda, baking powder, salt, cinnamon and blend it together.
Lastly add the cooked and uncooked kamut. Beat for 30 seconds.
Grease a cookie sheet or line with a baking mat.
Using a 1/4 c. cookie scoop, scoop 6 cookies at a time onto the sheet.
Sprinkle each cookie with brown sugar.
Bake for 10 to 12 minutes.