Cut up butter into 1-tablespoon-size chunks and mix them with the sugars on medium speed, just until well mixed (over mixing may heat up your butter too much and make your fresh flour cookies too thin).

Add in vanilla and eggs, just until mixed.

Mix einkorn and hard red flours, baking powder, and chickpea flour together and add to mixer until everything is combined.

Mix in chocolate chips and form balls (I make our cookie size about 40 grams each). Dough is often a little crumbly, but this results in a nice chewy, soft cookie in the end, so simply press the dough and chips together with your hands to form balls. Place cookie balls on cookie trays about 2 inches apart and flatten each cookie ball with the bottom of a glass or a cookie press.

Bake in oven at 350 for 7 minutes, removing tray from oven but letting cookies rest on hot trays until they are almost cool. Move to cooking rack until fully cooled then store in air-tight container.