These Einkorn chocolate chip cookies are moist and delicious. We like to add pecans, oatmeal, or shredded coconut but you can customize it to use your favorite additions. The recipe shares how to make pan or drop cookies. I use Einkorn flour but any all-purpose flour will work.
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Who doesn’t love warm, moist cookies? Especially with chocolate in them! If you’re new to using Einkorn flour, check below the recipe box to find helpful tips and information to make your transition easier and faster.
Einkorn Chocolate Chip Cookies Recipe
Ingredients
- 2 1/4 – 2 1/2 cups Einkorn all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp real salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 Tbs vanilla flavoring
- 12 oz chocolate chips
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat your oven to 375 degrees F.
- In a medium bowl, combine dry ingredients.
- In a large bowl, beat sugar and butter until creamy.
- Add the eggs, one at a time, and combine well.
- Do not beat the batter at this point. Overmixing will cause cake-like cookies.
- Stir in vanilla.
- Stir in chocolate chips, pecans, and coconut.
- Add dry ingredients 1 cup at a time. Mix on medium speed ONLY until combined.
- DO NOT overmix. If you overmix Einkorn flour recipes, they will collapse when baked. I usually hand-mix the flour using my favorite hand-mixing tool.
- For Pan Cookies
- Spread dough evenly over a parchment-lined baking sheet
- Bake until the desired doneness, 13 – 17 minutes. Lower times will make a doughier cookie.
- Let the tray cool for 2 minutes, then slide onto the cooling rack to cook completely (or at least 10 minutes) before cutting.
- Round, drop cookies
- Drop tablespoons of dough 2″ apart onto a parchment-lined baking sheet.
- Bake 10-14 minutes. Lower times will make doughier cookies.
- Let cool on the pan for 1 minute, then remove to a cooling rack.
- Let cool completely and store in an airtight container.
Tips for Enkorn Chocolate Cookies Recipe Success
- My TOP TIP for any Einkorn Cookie is to add the flour mixture last. This will help avoid overmixing the Einkorn flour.
- I use 8 oz of chocolate chips because my husband prefers fewer than I do.
- You can adjust the optional ingredients to amounts and kinds you prefer.
- There is a variance in the amount of flour to use due to differences in humidity levels, altitude, and the sizes of eggs.
- I would remind Einkorn flour users again that overmixing will cause deflation in the finished product. Combine ingredients only until all the flour is incorporated.
- We recommend using real salt and unsalted butter.
Bar cookie option
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Einkorn Chocolate Chip Cookies
Ingredients
- 2 ¼ – 2 ½ cups Einkorn all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp real salt
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 Tbs Vanilla extract
- 12 oz Chocolate Chips
- ½ cup chopped pecans optional
- ½ cup shredded coconut optional
Instructions
Instructions
- Preheat your oven to 375 degrees F.
- In a medium bowl, combine dry ingredients.
- In a large bowl, beat sugar and butter until creamy.
- Add the eggs, one at a time and combine well. Do not beat the batter at this point. Over mixing will cause cake like cookies.
- Stir in vanilla.
- Stir in chocolate chips, pecans, and coconut.
- Add dry ingredients 1 cup at a time. Mix on medium speed ONLY until combined. DO NOT over mix. If you overmix Einkorn flour recipes, they will collapse when baked. I usually hand mix the flour using my favorite hand mixing tool.
- For Pan CookiesSpread dough evenly over parchment lined baking sheetBake until desired doneness. 13 – 17 minutes. Lower times will make a doughier cookie.Let tray cool for 2 minutes then slide onto cooling rack to cook completely (or at least 10 mintues) before cutting.
- Round, drop cookiesDrop tablespoons of dough 2″ apart onto parchment lined baking sheet.Bake 10-14 minutes. Lower times will make doughier cookies.Let cookies cool on pan for 1 minute then remove to cooling rack.Let cool completely and store in an air tight container.
Notes
- My TOP TIP for any Einkorn Cookie is to add the flour mixture last. This will help avoid overmixing the Einkorn flour.
- I use 8 oz of chocolate chips because my husband prefers fewer than I do.
- You can adjust the optional ingredients to the amounts and kinds you prefer.
- There is a variance in the amount of flour to use due to differences in humidity levels, altitude, and sizes of eggs.
- I would remind Einkorn flour users again, that overmixing will cause deflation in the finished product. Combine ingredients only until all the flour is incorporated.
- We recommend using real salt and unsalted butter.
Nutrition
Why We Use Einkorn Flour
We were both having gastrointestinal disturbances that we recognized from similar problems other family members had experienced.
We weren’t willing to use gluten-free flours and products because of the taste and texture differences so we began to research our options. We discovered Einkorn wheat.
It’s an ancient grain, the only which hasn’t been hybridized, that has many health benefits and it doesn’t cause the stomach issues we were experiencing. Our family members who have tried it are once again enjoying homemade baked goods after years of doing without buttery biscuits, fluffy pancakes, or birthday cakes.
Converting your recipes to Einkorn requires a little bit of adjusting. We share all of our best tips to help you avoid costly experiments and get you on the fast track to baking delicious recipes like Einkorn chocolate chip cookies.
The other reason we’re thrilled about our recipes with Einkorn is the depth of flavor it adds.
We hope you enjoy the Einkorn Chocolate Chip Cookies recipe. Try baking them with family and friends to add extra love to the recipe.
As always, we’re here to help.
I have whole wheat Einkorn flour instead of all purpose. Can that be used instead of all purpose for your recipes, and if so, how?
Hi Sandy,
Yes, you can use whole wheat Einkorn flour, but these cookies… They will be a little heartier and more nutty than they are with all-purpose Einkorn. Use 3/4 cup whole wheat Einkorn for every 1 cup of all-purpose Einkorn. For this chocolate chip cookie recipe, start with about 1 3/4 cups whole wheat Einkorn flour, mix just until combined, then let the dough rest 10–15 minutes. If the dough still seems too wet, add a little more flour, 1 tablespoon at a time. Be careful not to overmix, since overmixing Einkorn can affect the finished texture.
In general, yes, you can use whole wheat Einkorn flour in place of all-purpose Einkorn flour in many of my recipes, BUT it isn’t a straight cup-for-cup swap. Whole wheat Einkorn has the bran and fiber still in it, so it absorbs more liquid and gives a heartier, nuttier, more rustic texture.
As a general rule, use 3/4 cup whole wheat Einkorn flour for every 1 cup of all-purpose Einkorn flour called for in the recipe. If you’re weighing, that’s about 96 grams whole wheat Einkorn for each cup of all-purpose Einkorn. You may also need to increase the liquid by about 5% because whole wheat absorbs more.
For cookies, cakes, muffins, pancakes, and other lighter baked goods, I prefer all-purpose Einkorn because it gives a lighter texture. Whole wheat will still work, but the finished recipe will be a little denser and more rustic. For breads and more hearty recipes, whole wheat Einkorn usually works beautifully.
My best advice is to start with the 3/4 cup substitution, mix only until combined, and let the dough or batter rest for 10–15 minutes before deciding whether it needs more flour or liquid. Einkorn absorbs liquid more slowly, so that little rest can save you from adding too much flour.
Let us all know how it goes and which recipes you try? We all learn together here at The Lamp!
Happy baking,
Dee