This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
If you haven’t baked with einkorn flour yet, start here. These einkorn chocolate chip cookies are soft in the middle, crisp on the edges, and loaded with dark chocolate chunks. They’re easy to make, don’t need a mixer, and let einkorn’s nutty, slightly sweet flavor shine.
Einkorn is the original wheat. An ancient grain that hasn’t been crossbred or modified like modern wheat. It’s been around for thousands of years and still grows the way nature made it.
Here is Why This Einkorn Cookie Recipe Works
Einkorn flour brings flavor: It adds a natural sweetness and slight nuttiness that regular flour just can’t touch.
Chill time = pro texture: A long fridge nap keeps them thick and chewy with just the right spread.
No fancy steps: One bowl, basic ingredients, and a quick scoop-and-bake routine.
Flexible mix-ins: Go classic with chocolate chips or toss in coconut or nuts if you’re feeling it.
Craving more cookie energy? Try our crowd-pleasing chocolate chip cookie cake for a sliceable twist on the classic.
Recipe Tips
Use softened butter: Room temp butter is key for creaming with the sugars. It traps air for a tender cookie.
Weigh your flour: Einkorn can pack differently than modern wheat. Use a scale for consistent results.
Don’t skip the chill: Four hours minimum in the fridge firms up the dough and amps up the flavor.
Keep them spaced: These cookies spread a little, so give them room to breathe on the baking sheet.
Adjust bake time by size: Using a smaller scoop? Drop to 8-10 minutes to avoid overbaking.
Curious about other flours? If you’re into ancient grains, our oatmeal raisin spelt cookies are another solid move; soft, chewy, and full of character.
Ingredient Notes
Butter: Use softened butter. It creams properly with the sugars and gives the cookies the right texture.
Sugar: This recipe uses brown sugar and granulated sugar. If you want to replace all or part of the sugar with coconut sugar, just know the cookies will be a bit drier and more cake like in texture.
Eggs: Use room temperature eggs. Add them one at a time to keep the batter smooth.
Einkorn flour: You can use whole wheat einkorn or all purpose einkorn in this recipe.
Chocolate (chips or chopped): Chopped chocolate melts into pockets; chips hold more shape.
Want something over-the-top? Check out our Levain Bakery chocolate chip cookie for thick, gooey drama in every bite.
Soft and Chewy Einkorn Cookies
These einkorn chocolate chip cookies nail that bakery-style texture without the fuss. They’re rich, chewy, and quietly complex, thanks to that ancient grain flour. Make a batch, stash some dough in the freezer, and upgrade your cookie game without getting fancy.
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, 170 grams
- ¾ cup brown sugar , or coconut sugar; 150 grams
- ⅓ cup granulated sugar, 67 grams
- 2 large eggs
- 1 teaspoons vanilla extract
- 3¼ cups whole wheat einkorn flour, 312 grams (or 2½ cups All-purpose einkorn flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 to 1½ cups semi-sweet chocolate, chopped, or chocolate chips
Optional
- 1 cup sweetened 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.
Can I use Fresh Milled Einkorn Flour for this recipe? Would I use the same amount or do I modify?
Yes, fresh milled einkorn works great, but you’ll need a little more flour than the recipe calls for. Freshly milled flour absorbs liquid differently than packaged flour and the amount needed can vary depending on how finely it’s ground. I recommend starting with what the recipe lists and then checking the dough consistency. If the dough is too soft, add a bit more flour, a little at a time.