Einkorn Chocolate Chip Cookies

Name: Whole Grain Einkorn Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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; 1 cup coconut flakes or chopped toasted nuts

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.

Einkorn chocolate chip cookies cooling on a cookie rack.

Table of Contents

Here is Why This Recipe Works
The Ingredients
How to Make It
Tips for Success
Substitutions and Variations
Frequently Asked Questions
More Recipes You Will Love

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.

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.

Butter, dark chopped chocolate, brown sugar, baking powder, salt, baking soda, sugar, einkorn flour, vanilla, eggs.

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.

Sifting flour over chocolate chip cookie batter.

Sift the dry ingredients over the mixture and stir well.

Mixing chopped chocolate into cookie batter.

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.

Five chocolate chip cookies stacked on top of each other.

Frequently Asked Questions

What is so special about einkorn flour?

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.

Does einkorn have gluten?

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:

Whole Grain Einkorn Chocolate Chip Cookies

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.

You can use either all-purpose einkorn flour or whole wheat einkorn flour in this recipe.

4.93 from 52 votes

Print Pin Save

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: dozen cookies

Calories: 102kcal

Author: Dahn Boquist

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

If you want to make smaller cookies, use a 1 tablespoon cookie scoop and bake the cookies for 8 to 10 minutes.

Nutrition

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.

Christina

Tuesday 30th of April 2024

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?

Dahn Boquist

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.