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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.
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.
Craving more cookie energy? Try our crowd-pleasing chocolate chip cookie cake for a sliceable twist on the classic.
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.
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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.
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.