The Most Delicious Einkorn Chocolate Chip Cookies

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These einkorn chocolate chip cookies are crispy on the edges and gooey and chewy on the inside. They can be made with fresh-milled einkorn for a 100% whole grain treat, or you can use store-bought einkorn flour. Either way, you are going to love them.

Baking season is officially here. But let’s be real: chocolate chip cookie season is eternal.

When I posted my sourdough skillet chocolate chip cookie recipe, I mentioned that chocolate chip cookies are a back-to-school tradition for our family and have been since I was a little girl.

Sometimes, though (like always), I just want a classic chocolate chip cookie.

This recipe is all the things you want in a chocolate chip cookie: crispy edges and a chewy interior with melty, gooey chocolate.

But here’s the secret your kids never need to know: they are whole grain!

Instead of regular flour, this recipe uses einkorn flour, which makes this sweet treat much more nutritious.

So whether you are making Christmas cookies, back-to-school treats, or if you just have a good old-fashioned cookie craving, these einkorn chocolate chip cookies are delicious treats with added nutrition.

I made mine with home-milled einkorn flour. My husband and I both agreed that after having one with a cup of coffee for breakfast (aka The Breakfast of Champions), we didn’t feel hungry at all until lunchtime.

Now, I’m not claiming these are low-cal. They are definitely made with sugar and buttery goodness. But I feel good about giving my three-year-old a cookie for dessert because I know she is getting some whole-food nutrition.

Because they are 100% whole grain, they aren’t just a treat—they’re real food that’s satiating, decadent, and delicious.

These are the best einkorn chocolate chip cookies. I can’t wait for you to try them!

Benefits of Einkorn Flour

The internet is not lacking in chocolate chip cookie recipes. And really, this is a pretty classic cookie recipe.

However, this recipe differs from other chocolate chip cookies in that it is made with einkorn flour.

Lately, I’ve been trying to replace all-purpose flour with einkorn or other whole grains because it offers more benefits than regular old white flour:

• Ancient grain: Einkorn is thought to be the first flour. It was harvested in the wild until it was domesticated around 7500 BCE.
• Easier digestion: Einkorn contains less gluten than modern wheat varieties, making it easier for some folks to digest. Similarly, the fermented grains in sourdough bread are easier to digest. So, if digestibility is important to you, check out my sourdough resources.
• Home milling: Einkorn berries can be milled at home for a 100% whole grain option.
• Nutritional diversity: Einkorn has more protein and vitamins compared to modern wheat.
• Flavor: It’s delicious! Though it doesn’t taste totally different than all-purpose flour, it has a subtle nutty and toasty flavor.

Store-Bought vs. Fresh-Milled Einkorn Flour

There are a few options for stocking your pantry with einkorn flour. Store-bought and fresh-milled einkorn is slightly different. But either will work in this einkorn chocolate chip cookie recipe.

Store-Bought Einkorn Flour

Many store-bought brands of einkorn flour are 100% whole grain, meaning they contain all the parts of the wheat berry: endosperm, bran, and germ.

However, once wheat berries are milled, they quickly deteriorate and lose their nutritional value.

This isn’t to suggest that store-bought einkorn flour lacks nutrition. It just likely doesn’t have as much as fresh-milled. Still, it is a great option for adding more whole-grain nutrition to your recipes.

One thing to keep in mind is that not all store-bought flour is whole grain. The more refined the flour, the longer its shelf life.

So, some millers remove the bran and germ to increase shelf stability.

Again, that doesn’t make it a bad choice; it’s just has a different nutritional make up.

Fresh-Milled Einkorn Flour

Fresh-milled (also called home-milled) einkorn flour offers the most nutritional bang for your buck.

The longer flour sits in the pantry or on a shelf, the more nutrition is lost. But since home-milled flour is usually milled and immediately used, you retain 100% of the nutrition.

Additionally, fresh milled flour (as long as you don’t sift it) contains all parts of the wheat berry, making it 100% whole grain.

I recently switched to milling my own grains, and I haven’t looked back. Of course, we still use all-purpose or bread flour for some recipes like fluffy sourdough sandwich bread.

However, many recipes can be converted to maximize nutrition and include 100% whole grains by using home-milled flour.

Tools For Making Einkorn Chocolate Chip Cookies

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• Bowl: Grab a large mixing bowl to combine the dry ingredients.
• Stand mixer or hand mixer: I used my KitchenAid stand mixer, but a hand mixer will also work.
• Kitchen scale: I don’t use a kitchen scale for cookies because they are so forgiving. But if you are the weighing type (which I am for bread—I get it), I’ve included the ingredient weight in the printable recipe card below.
• Measuring cups and spoons: Grab your measuring cups and spoons. Lately, I’ve been fancying up my baking with cute gold measuring cups.
• Baking sheet: My favorite is a stone cookie sheet. It makes a much lighter and crispier cookie. But any cookie or baking sheet will work.
• Cookie scoop: I use my 2 tbsp measuring spoon. But a cookie scoop, small ice cream scooper, or a spoon will work.

Einkorn Chocolate Chip Cookie Ingredients & Substitutions

• Butter: Since the recipe calls for salt in the cookie dough, I used unsalted butter. Coconut oil will also work.
• Brown sugar: Use light or dark brown sugar. I prefer dark because it adds extra depth of flavor.
• White sugar: Regular old white granulated sugar will do the trick in this easy recipe. You can substitute white sugar with coconut sugar if you prefer.
• Whole egg and egg yolk: The egg binds the ingredients. But the additional egg yolk adds an extra rich flavor.
• Vanilla extract: Use homemade or store-bought vanilla. And don’t be afraid to pour in a little extra. As they say, “measure vanilla from the heart.”
• Einkorn flour: I used fresh-milled whole grain einkorn flour. If you don’t have a grain mill, you can use store-bought all-purpose einkorn flour. You could also use whole wheat flour at 1:1 ratio.
• Baking soda and baking powder: The leaveners allow the cookie dough to expand.
• Salt: I’m always here for the sweet and salty combo! Salt brings out the other flavors, and an extra sprinkle on top is so delicious.
• Chocolate chips: Use your favorite chocolate chips. My favorite is Ghiradelli 60% cacao dark chocolate chips.

How To Make Einkorn Chocolate Chip Cookies

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or prepare a cookie stone.

In a medium bowl, mix the dry ingredients. Set aside.

In the bowl of a stand mixer, cream the butter, brown sugar, and white sugar.

Add in the whole egg, egg yolk, and vanilla. Mix until combined.

Add half of the dry ingredient mixture to the wet ingredients. Mix on low speed until mostly combined (don’t overmix).

Mix in the other half of the dry ingredients. Again, don’t overmix.

Fold in the chocolate chips.

Spoon the 2-3 tablespoons of cookie dough balls—one at a time—onto the prepared baking sheet, keeping them evenly spaced.

Bake for 8-10 minutes or until they are just barely turning golden brown. (If your cookies are very large, like the ones I make, they can take closer to 10-12 minutes).

Optional: As soon as you take them out of the oven, use a fork to lightly press down on the top of the cookies just enough to release the air in them. This will make a thinner cookie. For a softer cookie, skip this step.

Optional: Sprinkle with a touch of coarse salt.

Allow them to cool on the sheet for 5 minutes until transferring to a cooling rack.

How To Store Einkorn Chocolate Chip Cookies

If you don’t dunk them all in milk and devour them right away, store any leftovers in an airtight container on the counter for 3-5 days.

I think cookies taste even better the next day with a cup of coffee, so keep a few for breakfast the day after baking!

Tips for Making Einkorn Chocolate Chip Cookies

• Press with a fork: For a thinner, chewy cookie, gently press the tops of the cookie with a fork as soon as they come out of the oven.
• Don’t skip the extra egg yolk: The extra egg yolk makes these Einkorn chocolate chip cookies rich and delicious.
• Chill the dough: Chilling the dough for at least 30 minutes can yield a fluffier cookie. I usually don’t do this because my family prefers thin cookies. But cold dough prevents spreading while baking.

FAQs

Can I use other whole grain flour instead of einkorn?

Yes! You can usually substitute einkorn with whole wheat flour at a 1:1 ratio. I haven’t tested this recipe with whole wheat flour, but whole wheat works in most einkorn recipes.

Does einkorn flour have less gluten?

Yes. Einkorn is an ancient grain that contains less gluten than most modern wheat varieties. However, it is not gluten-free.

If you are gluten-intolerant or have celiac disease, check with your healthcare provider to see if einkorn is appropriate for you.

Can you freeze einkorn chocolate chip cookies?

Yes! After baking the cookies, let them cool completely to room temperature. Then, place them in an airtight container or bag. Pop them in the freezer and enjoy them within 3 months.

Does einkorn bake differently?

It depends on what you are baking. Einkorn flour is about the same for cookies. However, it absorbs less water than all-purpose flour, so the flour-to-liquid ratios are often different in einkorn recipes.

But when it comes to actually baking the cookies in the oven, it is the same. You don’t need to adjust the temperature or time.

However, einkorn flour is a different beast if you are journeying into baking bread. But that’s a blog post for a different day. Stay tuned!

More Recipes You’ll Love

• Simple Einkorn Cheddar Drop Biscuits – Quick Recipe
• Chocolate Sourdough Bread
• What Types of Flour Can You Feed Sourdough Starter?
• Sourdough Apple Cinnamon Bread – Discard Recipe
• Honey Caramelized Pears with Simple Oat Crumble
• Homemade Sourdough Pop Tarts with Strawberry Jam

If you tried this recipe and loved it, leave a comment or review below!

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