This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
These einkorn chocolate chip cookies are a great way to enjoy einkorn flour’s nutty, sweet flavor. They’re soft and chewy on the inside with a slightly crispy edge and loaded with chunks of rich dark chocolate. The cookies are easy to make with simple pantry ingredients and no special equipment.
As the oldest variety of wheat available, einkorn is an ancient grain that has gone untouched by modern hybridization. It is the purest form of wheat, dating back thousands of years from when it was first cultivated and harvested.
Here is Why This Recipe Works
- You can make these cookies with either whole wheat einkorn flour or all-purpose einkorn flour. The whole wheat cookies will have a slightly nutty flavor and rustic texture, while the cookies with all-purpose einkorn flour replicate traditional chocolate chip cookies.
- Butter gives these cookies an extra rich flavor and creamy texture that is hard to resist, but you can use margarine if you want to make the cookies dairy-free.
- Chilling the dough for at least four hours helps the flour hydrate and ensures that the cookies will hold their shape.
- To make the dough scooping easier, form individual balls before putting them in the refrigerator. That way, you don’t have to scoop the dough when it is cold and firm.
The Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Butter.
- Brown sugar. You can replace the brown sugar with coconut sugar if desired.
- Granulated sugar.
- Eggs.
- Vanilla extract.
- Einkorn flour. You can use all-purpose einkorn flour or whole wheat einkorn flour. Both options make great cookies.
- Salt.
- Leavening. Baking soda and baking powder.
- Chocolate chips or chopped chocolate.
- Optional add-ins. You can add toasted coconut flakes or chopped toasted nuts if desired.
How to Make It
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
Cream the butter and sugars, then beat in the eggs and vanilla extract.
Sift the dry ingredients over the mixture and stir well.
Stir in the chocolate chips, then scoop the batter into balls. Chill the balls of dough for at least four hours before baking.
Tips for Success
- Let the dough chill for at least 4 hours.
- Weigh the flour for the best results.
- Einkorn flour tends to clump, especially all-purpose einkorn flour. Sifting the flour will help break up the clumps.
Substitutions and Variations
- Brown the butter for a rich nutty flavor.
- Add chopped pecans, walnuts, or toasted coconut to the dough.
- Sprinkle the cookies with large flakes of sea salt.
More Recipes You Will Love:
You might also like our oatmeal raisin spelt cookies. The whole grain spelt adds a delicous flavor and they are free of refined sugar.
Our ancient grains granola tastes fantastic stirred into cookie dough or topped on your morning yogurt.
Chocolate chip oatmeal cookies are an all-time favorite. They combine the classic ingredients of oatmeal and chocolate chips in a soft and chewy cookie.
Pin this now to find it later!
Pin It
Whole Grain Einkorn Chocolate Chip Cookies
If you make this recipe, please leave a star rating and comment.
Ingredients
- 12 tablespoons butter, softened (1-½ sticks)
- ¾ cup brown sugar or coconut sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 3-¼ cups whole wheat einkorn flour (312 grams), or 2-½ cups All-purpose einkorn flour (300 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 to 1-½ cups chocolate chips or chopped chocolate
Optional
- 1 cup coconut flakes or chopped toasted nuts
Instructions
- Combine the butter, brown sugar, and granulated sugar in a mixing bowl. Beat until light and fluffy.
- Add the eggs, one at a time and beat well between additions. Beat in the vanilla extract.
- Sift the einkorn flour, salt, baking soda, and baking powder over the batter. Stir until the flour is completely blended.
- Stir in the chocolate chips (and nuts or coconut if using).
- Use a 1-½ tablespoon cookie scoop to form balls of dough and place them on a platter. Transfer the dough to the fridge and let it chill for at least four hours.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F.
- Place the chilled balls of dough on the cookie sheet, spacing them 1-½ inches apart.
- Bake for 10 to 12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on January 20, 2016. We updated the post and revised the recipe to give you the option to use either whole-grain einkorn flour or all-purpose einkorn flour.
I love these cookies, but the thing I don’t understand is that when I weigh out my flour (312 grams) it’s around 2 cups, and the recipe says the measurement is 3 ½ cups. I grind my einkorn grain right before I make the recipe, so maybe that plays a part in the difference of measurements?
Thanks for the question, Christina. The recipe actually says that 312 grams is equal to 3-1/4 cups but those fraction marks are sometimes obnoxious to see.
We are using Jovial Foods weight conversion for the einkorn flour measurements which is 96 grams for 1 cup of whole wheat einkorn flour. I will admit that I need to fluff the flour and VERY lightly spoon it into the measuring cup to get 96 grams. And when I measure freshly milled einkorn, I get closer to 130 grams in a cup. I think that is because the freshly milled grain has more moisture. I have made these cookies with pre-ground flour and with freshly milled flour and I always weigh the flour.
The results will be more consistent if you use the weight instead of the volume. I have debated eliminating the volume measurement and only writing the recipe with the weight measurement but that always presents a problem for people that do not have a kitchen scale.
@Christina, What probably happened (because this has happened to me!) is that your flour is probably not ground as fine as the flour she was using. The finer the flour is, the “fluffier” it is, so the volume goes up. I just made these and put them in the fridge.
I ground it very fine and the measurement was right on. Einkorn is very tricky to work with (sticky!), but well worth it. Good Luck!
@Dahn Boquist, ok, that makes sense. Although, when I just went by the weight, the dough seemed too sticky, so I’d always add more flour. And the cookies did turn out amazing! But I’ll try following the weight measurements again, and see how they turn out even if the dough is too sticky. I use freshly milled einkorn flour, because the flavor is much better!
I do agree that freshly milled flour tastes better. Lisa brought up a good point that it will make a difference on how finely you grind your flour. You may want need to add extra flour if you don’t have yours ground as finely as the factory ground flour. Thanks for the comment.
This recipe is the BEST. It’s the only cookie recipe I’ll use from now on. However — be aware that these cookies will SPREAD! I must not have placed mine the full 1-1/2 inches apart because when I checked on them, they were like a cookie mosaic. So give them lots of space. Absolutely wonderful flavor and texture 😋
I’m thrilled to hear you loved the cookie recipe, and it’s become your go-to! Regarding the spread, it sounds like something went amiss. They shouldn’t spread that much, especially if you chill the dough. You may want to double check your flour and butter measurments. I hope it goes well next time.
Hi there, I’m looking for a great “*Oatmeal* Chocolate Chip Cookie” recipe that works for Einkorn all purpose flour. You have an amazing looking recipe that doesn’t mention einkorn ( savorthebest.com/chocolate-chip-oatmeal-cookies/ ), and you have this einkorn cookie recipe with no oatmeal… I’m looking for a hyrbrid of the two. Have you ever made this one with oatmeal, or the other one with einkorn? I know einkorn behaves differently so I wanted to find a recipe that’s known to work with it. Would love any tips for a successful Einkorn oatmeal chocolate chop cookie recipe, if you them!
Thanks much & Happy Valentine’s Day!
Yes, I have made this einkorn recipe with oatmeal. Reduce the all purpose flour to 1-3/4 cups and add 2-3/4 cups of rolled oats. I have even added up to 3 cups of oats for thicker cookies. If you want to use whole wheat einkorn flour for the recipe use 2-1/4 cups or 216 grams of flour. Thanks for the question.
My cookies came out very cake like, is that bc of the baking powder?
If you added more baking powder than the recipe calls for then that can make the cookies cakey. Another reason could be if you over-measured the flour. If you don’t have a kitchen scale then fluff the flour with a fork then lightly spoon it into the measuring cup.
I loved this recipe! So delicious ?but now I only have all-purpose einkorn, do you have an adaptation? Appreciated if so, thanks, Rebecca
Yes, you can cut back on the flour by about a tablespoon or two if you use all-purpose einkorn. Even if you don’t make any adaptations the cookies turn out great.
Amazon carries the wheat berries & Flour
Thanks Keely, I always get fast shipping from them too 😉
Just FYI, You can now buy whole wheat einkorn flour on the jovialfoods.com website, and it will be available via natural food stores (and maybe even some Whole Foods regions?) later this year. That being said, what measurement of WW flour does 1 1/4 cup of einkorn wheat berries make? thanks!
That is great news Buffy! I love whole grain einkorn flour so much but have not found it for sale. I am sure a professionally milled flour would be much finer than my blender technique. I am going to have to get some right away! Thanks for asking about measurements, I should have added that to the recipe. 1 1/4 cups of wheat berries weighs 240 grams and it gives me 1 7/8 cups of whole grain flour.