Sometimes you just need a cookie. Something easy, sweet – but not too much, crumbly, and different. Nothing that requires lots of time in the kitchen or a plethora of ingredients. Just a quick-to-make confection.
I made these cookies with Kamut flour. Kamut has an interesting story. Back in 1949, a former U.S. Air Force Pilot, Mr. Earl Dedman, met a man who’d been on a trip to Egypt. The man said he’d gathered a cupful of the wheat variety from a 4,000 year old excavated tomb. He offered Dedman 36 kernels. Dedman accepted the kernels and mailed them to his father in Montana. His father planted the seeds and 6 years later, he had 1,500 bushels of this new Egyptian wheat. There was little interest for many years, but in 1990 Kamut gained popularity and is now found in many products and recipes worldwide. (Here’s an article that appeared in the Falls Tribune back in 1964 or you can go to the Kamut website to read more.)
Kamut is a form of wheat with 20-40% more protein than other, “modern” varieties of wheat. It has a nice buttery flavor and gives baked goods a bit of a sandy texture which is great for certain kinds of cookies and cakes. Here it makes for a delightful cookie perfect for pairing with a glass of milk in the afternoon or an after dinner coffee.
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