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.
Servings: 2 dozen cookies
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
Serving: 1 | Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 127mg | Fiber: 1g | Sugar: 9g
