We are so excited to share our Whole grain Einkorn chocolate chip cookie recipe with you today. These Einkorn chocolate chip cookies are soft and chewy with a rich flavor that comes with using ancient grains.
If you have ever baked with Einkorn before, you know just how tricky it can be. We spent a lot of time playing around with different ratios to make sure that we got the texture just how we wanted it. Whether you’re a newbie at baking with Einkorn flour or you’ve tried making Einkorn cookies several times, this recipe is sure to satisfy your craving for a morsel of chocolaty goodness all while using nutritious ingredients that you can feel good about serving family and friends.
Ingredients for whole-grain Einkorn Chocolate Chip Cookies
Butter– Be sure that your butter is soft before you mix it into your dough. If you forget to set it out in advance, you can soften it up in an oven or microwave. Be sure not to let it melt!
Eggs– Crucial for the texture of the cookies.
Vanilla– Inhances the flavor We use pure Mexican vanilla, but whatever you have will work.
Coconut sugar– This is the main sweetener we use for our baked goods. You can substitute for other alternative granulated sweeteners such as sucanat, but if don’t have those either, brown sugar will work as well.
Salt– If a recipe for any baked good doesn’t call for salt, don’t trust it!
Einkorn flour– The distinctly rich flavor of the Einkorn flour is so yummy in these cookies. Go here to order our Organic Whole-grain Einkorn Flour Today!
Rolled oats– Does a lot for the texture of the cookies. Brings a little more bite.
Baking soda– Plays a big role in helping these Einkorn Cookies stay light.
Chocolate chips– We really like using dark chocolate chips, but whatever you prefer should work.
Chopped pecans or walnuts– You can totally omit these. We think they bring a lovely crunch.
How to make Whole Grain Einkorn Chocolate Chip Cookies
- The first step is to create the cream base. Start by mixing together the butter, sugar, eggs, vanilla and salt. You can use the cookie paddles on an electric stand mixer or use some thicker beaters on a hand mixer. Beat thoroughly until the sugar has begun to dissolve
- Next, add the rest of the dry ingredients. Measure the flour, rolled oats, and baking soda into your mixing bowl and mix until the dough starts to clump together and pull away from the sides of the bowl.
- The last thing we will add to the dough is the chocolate chips! We also enjoy adding some chopped pecans or walnuts.
- If you find that your dough is still a little too wet, slowly add up to a quarter cup of extra flour. Don’t overdo this or the cookies will become cakey. Einkorn flour is a little
temperamental and we find that the texture of the dough does vary based on a variety of factors, including humidity, elevation, and room temperature. Sometimes our dough needs the extra flour and sometimes it doesn’t.
- After you’ve added all the ingredients and the dough has reached the desired consistency, use a cookie scooper, a pair of spoons, or your hands to shape the dough into small round dough balls. Place the Einkorn cookie dough balls on a baking sheet lined with parchment paper or a non-stick silicone mat.
- Bake the cookies for 9-10 minutes in a convection oven at 325 degrees. If you don’t have a convection oven, that’s totally fine. You will just need to bake the cookies for an extra minute or two.
- After the cookies are done baking, remove them from the oven and let them cool for one minute on the pan. Then, using a spatula, place them on a cooling rack to finish cooling.
And that’s it! Now you have a beautiful batch of nutritious and delicious Einkorn Chocolate Chip Cookies that are rich in texture, taste, and color. Enjoy over a glass of milk!
Einkorn Whole-grain Chocolate Chip Cookies
- 1 cup butter softened
- 2 eggs
- 1 tbsp vanilla
- 2 cups coconut sugar can substitute brown sugar
- 1 tsp salt
- 400 g Einkorn flour plus up to 60 grams more if texture requires
- 1 ¼ cup rolled oats
- 1 tsp baking soda
- 1 cup Chocolate chips
- 1 cup chopped pecans or walnuts Opt.
- Preheat oven to 325 degrees. Convection is preferred
- Cream together butter, sugar, eggs, vanilla, and salt in a stand mixer until sugar begins to dissolve
- Measure out flour and add to mixture along with rolled oats and baking soda. Combine in mixer. Let dough sit for five minutes.
- Mix in chocolate chips and nuts, if desired.
- If the dough seems overly sticky, slowly add up to half a cup of flour.
- Use a cookie scoop or pair of spoons to shape cookie dough into balls, placing them on a cookie sheet that is covered with parchment paper or silicone mat.
- Bake in convection oven at 325 degrees for 9-10 minutes. May need a minute or two longer if not using a convection oven.
- Remove from oven and move to a cooling rack to cool.