Einkorn chocolate chip cookies are classic, chewy cookies filled with chocolate chips and 100% ancient grains. This no-fuss recipe only needs a 15 minute rest on the counter before baking.
Heather's recipe summary
Flavor/texture: Classic chewy chocolate chip cookies made with einkorn flour which adds a nutty flavor.
Yield: 22 cookies
Similar to: No Chill Chocolate Chip Cookies and Chewy Chocolate Chip Cookies
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About einkorn flour
Einkorn is the most ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Weaker gluten structure, making it easier to digest.
- Its complex, nutty flavor makes modern wheat taste bland in comparison.
- Adds a beautiful golden hue to baked goods.
For more information: Grand Teton Ancient Grains - Einkorn Nutritional Benefits
Ingredients and substitutions
- Einkorn flour - This recipe is developed for einkorn flour only. Both whole wheat einkorn flour and all-purpose einkorn flour will work. If you only have all-purpose white flour on hand, follow my recipe for No Chill Chocolate Chip Cookies instead.
- Mix-ins - Chocolate chips can be substituted with chopped nuts, M&M's candies, or other baking chips.
How to make einkorn chocolate chip cookies
- Combine wet ingredients.
- Add dry ingredients and stir to combine, then mix in the chocolate chips.
- Divide with a 1.5 tablespoon scoop onto a parchment lined baking sheet.
- Bake until the edges begin to lightly brown and the cookies look set on top.
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Tips and tricks
Bring egg to room temperature quickly - Place whole egg into a bowl and cover with very warm tap water. Your egg will come to room temperature in about 10 minutes using this method.
Mix until just combined - This dough comes together easily with a wooden spoon. There's no need for a hand mixer or stand mixer! Einkorn's gluten structure is weak and can break down quickly if overworked.
Einkorn absorbs liquids slowly - Don't skip the 15 minute rest on the counter. This gives the flour time to absorb the liquids in the dough, which will help your cookies spread less in the oven.
Frequently asked questions
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, einkorn is a wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Einkorn is considered an extra-soft wheat (National Library of Medicine), which creates moist, tender crumbs, and is ideal for baked goods like cakes, cookies, and muffins.
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📖 Recipe
Einkorn Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (175 g) einkorn flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper (do not grease your baking sheet, this causes the cookies to spread more). Set aside.
- In a large bowl, add melted butter, brown sugar, and granulated sugar. Stir to combine. Add egg and vanilla extract and stir until incorporated.
- In a separate bowl, sift together the einkorn flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chips and stir until just combined.
- Allow dough to rest for 15 minutes to allow einkorn flour to absorb liquids in the dough.
- Divide dough into 18 balls (1.5 tablespoons each) and place 2 inches apart onto prepared baking sheet. Bake for about 12-14 minutes, or until lightly browned and set across the tops.
- Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Equipment Recommendations
Notes
- Mix-in variations: Substitute some or all of the chocolate chips with your favorite mix-ins like butterscotch chips, white chocolate chips, or chopped walnuts.
- Cookie storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Freezing: Cookies can be frozen for up to 3 months. Allow to thaw on the countertop for 1 hour to bring to room temperature.
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
- Einkorn flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!