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.

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

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 to 1 cup oatmeal (optional)
• 1/2 cup shredded coconut (optional)

Instructions

1. Preheat your oven to 375 degrees F.
2. In a medium bowl, combine dry ingredients.
3. In a large bowl, beat sugar and butter until creamy.
4. 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.
5. Stir in vanilla.
6. 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.
7. Stir in chocolate chips, again avoid overmixing. I do this by hand instead of using a mixer.
8. For Pan Cookies
   • Spread dough evenly over a parchment lined baking sheet
   • Bake 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.
9. Round, drop cookies
   • Drop tablespoons of dough 2″ apart onto parchment lined baking sheet.
   • Bake 10-14 minutes. Lower times will make doughier cookies.
   • Let cool on pan for 1 minute then remove to cooling rack.
10. Let cool completely and store in an airtight container.

Notes

• 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 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.

• 

• 

• 

• 

• 

• 

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.