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.
I like to think of einkorn as God’s original design for wheat. This unadulterated grain boasts a more beneficial nutritional profile than modern wheat, and many people find it easier to digest.
❤️ 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.
- Brown sugar. You can replace the brown sugar with coconut sugar if desired.
- Granulated sugar.
- Vanilla extract.
- Einkorn flour. You can use all-purpose einkorn flour or whole wheat einkorn flour. Both options make great cookies.
- 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.
❓Frequently Asked Questions
Einkorn has more protein, vitamins, and minerals than modern flour. It also has a different gluten ratio that makes it easier for some people to digest.
Yes, einkorn flour has gluten, and it is not recommended for people with celiac.
♥️ More Recipes You Will Love:
You might also like our oatmeal raisin spelt cookies. The whole grain spelt adds a delicous flavor and makes the cookies more nutritious standard cookies.
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.
For More Einkorn Recipes:
- Einkorn chocolate banana muffins
- Einkorn pancakes
- Einkorn pasta
- Einkorn pumpkin cake roll
- Einkorn pie crust
- Einkorn crackers
- Whole wheat einkorn bread
- Einkorn brownies
- Einkorn almond cake
- Einkorn dumplings
- Einkorn risotto
- 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
- 1 cup coconut flakes or chopped toasted nuts
- 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.
If you want to make smaller cookies, use a 1 tablespoon cookie scoop and bake the cookies for 8 to 10 minutes.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 127mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.
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.