Classic Einkorn Chocolate Chip Cookies

We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.

I know today is the first of the year and the time for resolutions and healthy recipe searches, but while we were in Ohio last week, my husband Tim, got talking about some chocolate chip cookies his mom used to make, crisp around the edges and soft on the inside.

A stack of einkorn chocolate chip cookies on a marble kitchen counter.

It turned out his sister, Gina, had his mom’s original recipe book on hand, one of those spiral-bound church club versions where Myrtle shares her meatloaf and Veera provides her famous recipe for banana cream pie.

That’s how I found out the cookies from Tim’s memories came from the kitchen of one Marcia Maki and were marked with a handwritten “very good” in his mom’s red pen.

I love when people write in their cookbooks, almost as much as I love the way that food lets us remember people who cooked for us once they’re gone. It’s a way of making a cookbook more personal, more your own.

It’s also a great reference for posterity 20 or 30 years down the line, when they want to know if Mom liked the cherry pie and see a big “NO” written on top.

Top down view of three einkorn chocolate chip cookies on a marble kitchen countertop.

In keeping with our eating habits, we’ve swapped in some einkorn flour, coconut sugar and coconut oil in our version here, so if you’re in the mood to move your baking towards the nutrient-dense in 2019, here you go.

We’ve been using einkorn flour for several years and even complied a cookbook using only this grain.

What’s einkorn? It’s the type of wheat that existed when humans transitioned from hunter-gathers to agricultural based societies. The thing is, it’s easier to digest for many people who have wheat sensitivities.

Jovial Foods Organic All-Purpose Einkorn Flour (via Amazon)

Although those with full-blown gluten-intolerance probably can’t consume it, those on the borderline likely can as it’s less complex than modern varities and lacks the D genome that is often linked to gluten-sensitivity.

Einkorn can bought preground into various flour consistencies, or you can even buy your own berries and grind it a home.

You can read more about this original grain here.

Changing ingredients often means changing textures and tastes, and that’s definitely the case with these cookies, which Tim says reminded him of his mom’s but are yet another thing entirely.

We played around with the bake times to discover that letting them go too long moves the soft and gooey center towards a hard hockey puck, so definitely err on the side of undercooking if you can.

Note that the cookies are also on the softer side, so while we kept ours in a tupperware container on the counter, they’d also be good candidates for chilling in the freezer if you’re of the mind to do that sort of thing.

In terms of results, they are not like any other chocolate chip cookie I’ve had – both cakey and not, both firm and soft – and notably, ridiculously easy to whip together, which is always something I love about a good cookie.

A human hand hold a einkorn chocolate chip cookie

We got talking in the kitchen about how many different ways there are to make a chocolate chip cookie – the large and firm, the thin and crisp, the oatmeal, the nutty, the ones that you have to whack with a spatula when they come fluffy from the oven.

These are definitely a new version we’re adding to our collection, partly because they are classic and chocolately and partly because of the place from which they came. Happy New Year!

Print
A human hand hold a einkorn chocolate chip cookie

Classic Einkorn Chocolate Chip Cookies


  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Makes about 2 dozen
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

These chocolate chip cookies are super easy to whip up and are just the right texture; not too hard and not too soft. And they’re made with einkorn flour which is easier to digest than regular wheat and may be able to be consumed by those with mild wheat sensitivities.


Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup organic coconut oil
  • 1 1/2 cups organic coconut sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 1/3 cups all-purpose einkorn flour 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dark chocolate

Instructions

  1. Preheat oven to 350F degrees and line two baking sheets with parchment paper or Silpat type liners.
  2. In a large bowl, cream together butter, coconut oil and coconut sugar. Add eggs and vanilla and mix together. In a separate bowl, combine flour, baking soda and salt; then add this mixture to the bigger bowl. Mix well with a hand blender and stir in the chocolate chips.
  3. Scoop out tablespoon-sized scoops of cookie dough onto prepared baking sheets. Bake for 10 minutes, or until cooked through but not browned.
  4. With these cookies, it’s best to undercook rather than overcook. Repeat until all the dough is used up! Enjoy.

Keywords: einkorn, chocolate chip, cookies

What about you? Did you make these and love them as much as we did? Let us know in the comments below and please rate the recipe!

And if you are a fan of Einkorn wheat, then you’ll enjoy some of these recipes:

Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 1st, 2015. Last updated: February 7, 2019 at 15:29 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Thanksgiving Desserts Fall Pies Sandwiches Comfort Food German Oktoberfest Poultry Mexican & Latin America Chicken Appetizers Italian Vegetarian Sauces and Spreads Middle East / Mediterranean Dips Hummus Breakfast and Brunch Cakes Beef Soups & Stews Slow Cooker and Crock-Pot Meals French Canning/Drying/Preserving Christmas Candy
Sort by

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

38 thoughts on “Classic Einkorn Chocolate Chip Cookies”

  1. Those look fantastic! I’ve never heard of einkorn but it sounds very interesting. I would certainly eat these cookies 🙂

  2. It is always the right time for cookies. I’m not making new year’s resolutions either, but instead I’ve been meditating and praying 1 Corinthians 2:9: No eye has seen, no ear has heard, no mind can know what the Lord has planned for those who love him. So my hands are open to surprise. It’s gonna be a good one!

    • Oh, such a good verse. Such comfort and kindness in those words. May the Lord surprise you and Brad with great things this year!

  3. Shanna,

    I just bought my first bag of einkorn flour and your cookbook is on its way to my house. I couldn’t be more excited. Chocolate chip cookies are my absolute favorite, so these might be my maiden voyage with einkorn flour.

    • Yay! So happy to hear it! Hope you enjoy and would love to know what you think when you start working with einkorn. It has a tiny learning curve but it’s so enjoyable once you get used to it!

  4. Those old church cookbooks are the best, and especially when mom or grandma has special little notations written in them. Its so helpful to know which recipes to avoid and which ones to go for…i should start collecting cookbooks and adding notations to pass down to my daughters one day. 🙂

  5. Shanna, I found einkorn several years ago over in Bulgaria. For the first time, I’m sprouting the seeds, and I wonder if you have used einkorn sprouts before? For something other than just sprouting flour

    • Hi Dikranovich,
      No, we haven’t–but that sounds great! We have only started the germination process by soaking and then used the berries in salads, etc. Let us know how it goes! – Tim

      • Hey Tim,

        I got some nice einkorn sprouts in my sprouting jar about inch and a half to two inches. It’s not summer here in Virginia, but I thought a nice cucumber and cream cheese sandwich, with the sprouts on top and some cilantro. Tasty!!! I’m growing the einkorn as an ornamental also, very easy to grow. Use an empty salid container fill it half way with a nice soil and add the sprouts. Cover and let air get in, and you have your own little greenhouse. Thanks for all the great recipes you guys are putting out.

        • That sounds great–I always like a little summer food in my winters to brighten things up. Thanks for the tips on the einkorn sprouts!

  6. Hi! I just received my first box of Einkorn Flour from Young Living and have been so excited to use it ever since learning about the flour in Wheat Belly a few years ago. I had a ton of trouble with this recipe though! Do you think the flour can really vary that much? I found that with that much oil I eventually added around one cup more of flour. The cookies just kept spreading out like pancakes! Just got your cookbook from the library and hoping that your other yummy recipes work better for me. Thanks!

    • Hi Erika, My best advice would be to translate the recipe gram to gram instead of cup to cup any time you’re swapping in a different einkorn flour — I’m guessing Young Living’s is whole-grain? And if so that will work as long as you translate gram to gram. Hope that helps a bit!

  7. Just made these and they are delicious!! I have a gluten sensitive son with whom we have been adding small amounts of Einkorn flour products lately with much success! I did put the cookie dough in the fridge overnight which I think helped tremendously to limit spreading. They were fantastic! Thanks so much for the recipe!!

  8. I am really terrible at baking cookies, but I think this recipe will help. I can make cakes and bread all day, but I somehow mess up cookies! Thank you for the recipe!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.