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Horizontal image of a stack of thin, dark cookies next to a red towel and white cake stand.

Chewy, Classic Einkorn Chocolate Chip Cookies

  • Author: Shanna Mallon
  • Total Time: 2 hours, 20 minutes
  • Yield: About 2 dozen 1x


These classic einkorn chocolate chip cookies are the chewiest and most decadent baked goods. Be sure to have a glass of milk handy when you make them.


  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut oil, room temperature
  • 1 1/2 cups coconut sugar
  • 2 large 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 or bittersweet chocolate chips


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, coconut oil, and coconut sugar on medium speed. Add eggs and vanilla, and mix until well combined. 
  2. In a separate bowl, combine flour, baking soda, and salt, and stir to combine. Add this mixture to the wet ingredients. Beat until combined. Stir in the chocolate chips.
  3. Cover the dough with plastic wrap and place in the refrigerator. Chill for 2 hours. 
  4. When ready to bake, preheat oven to 350°F. Line three baking sheets with parchment paper or silicone pan liners, or bake in batches.
  5. Scoop out tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing them 1 inch apart. You should have about 8 cookies per baking sheet. 
  6. Bake for 10 minutes, or until cooked through but not browned. It’s better to underbake these.
  7. Cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: einkorn flour, chocolate, cookie