Overhead view of chewy whole wheat einkorn chocolate chip cookies fresh form the oven.

Irresistible Chewy Whole Wheat Einkorn Chocolate Chip Cookies

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Don’t pass by these whole grain einkorn chocolate chip cookies without taking a bite! These cookies are beautifully enticing with their soft crinkled tops and half melted chocolate chips. Who knew a whole grain cookie could taste so delicious. I’d love to tell you it’s not only delicious but takes the award for one of the most nutritious grain cookies around.

What is Einkorn Flour

Einkorn wheat is considered the first and original wheat. It is over 5000 years old and has never been hybridized. This has kept it’s grain pure and it’s chromosomes few. Compared to the 42 chromosomes of modern day wheat, einkorn has but 14. This allows for great digestibility and and nutritious qualities. You can find out more on the structure and history of einkorn HERE.

Whole Wheat Einkorn Flour versus All-Purpose Einkorn Flour

A close up of a goey whole wheat einkorn chocolate chip cookie with half melted chocolate chips oozing out of a bitten crescent from the cookie.

When Flour is first milled from a grain it comes out as a whole wheat. This means every part of the wheat is present in the flour. To make all-purpose einkorn flour, the outside bran must be removed, leaving only a soft and much lighter flour.

It’s time consuming to perfect your own all-purpose flour at home but can be done by using a sifter and sifting out the bran from coarsely ground flour. Then sift it again and again and again. About four times of sifting is said to produce a pure all-purpose einkorn flour.

Whole grain einkorn flour is not only the best choice financially, but for nutrition qualities as well.

Benefits of Whole Grain Einkorn

Whole grain einkorn flour is the most beneficial due to it containing the whole grain. This flour contains 18 grams of protein per 100 grams of flour. For those of you used to using “cup measurements,” 125 grams is equal to one cup of flour so 100 grams would be close to 3/4 of a cup. Compare this to soft white wheat that has less than 10 grams protein per 100 grams of flour.

The truth is, you’ll get the most nutritional qualities out of the whole wheat einkorn whether your looking at it’s protein or nutrients. I like the graph shown on Jovial foods website as it’s a great visual for just how much more nutrition is contained in the einkorn. The important thing to remember is these numbers are the WHOLE WHEAT einkorn. When it states there’s 213% more lutein in einkorn than modern soft wheat, they are comparing soft wheat with the whole grain einkorn because whole grain is the most nutritious flour available.

Let’s take this a step further and say you mill your own flour. I happen to do so to save money on our grocery bill. You can see how I do that HERE. Milling your own flour isn’t just financially more efficient though, it also produces the highest nutrition in baked goods when you use FRESHLY milled grain as opposed to grain that’s been sitting on the shelf for months. Thus, this recipe may just be the most nutritious cookies you ever bake.

Hand reaches for a whole wheat chocolate chip cookie with einkorn flour  with browned crispy edges and a soft center.

Where to get Einkorn

Because I mill my own whole wheat flour, I purchase bags in large quantities for a better price. I also like to grab all purpose einkorn flour at times as well. I’ve listed my favorite places for buying einkorn HERE. Wherever you go to purchase your einkorn, don’t get caught by super deals. I’ve been burned before by trying to save a few bucks, only to have my einkorn package damaged in the mail: twice. The second time I never even heard from the company and had to cancel the order. All in all, I learned to make sure the company I purchase from is dependable and not just well known.

Kitchen Tools You’ll Need to Make Cookies

To make these cookies make sure you have these kitchen utensils and tools on hand.

  • A large bowl and metal mixing spoon OR an electric stand mixer
  • 1-2 Cookie Sheets
  • Parchment Paper
  • A cooling rack
  • Plastic wrap or a tea towel

Ingredients That Make This Special

Butter and Coconut Oil

I explain my reasoning in the original chocolate chip cookie recipe, but basically, having both of these fats give a really good flavor. I’ve tried just using butter and both my husband and I thought the butter was too overpowering.

Sugars

I use two types of sugars in the recipe which is not required but does add to the taste. My favorite combination to use is fine coconut sugar and sucanat cane sugar. You can find both of these HERE. Know that if you are wanting to take out a good portion of the sugar it may also decrease the thickness of the cookie.

Different Kinds of Chocolate Chips

It’s not always possible but these cookies will turn out the absolute best when you use at least two types of chocolate chips and three is even better. Consider breaking up a salted chocolate bar or mixing milk chocolate chips with dark chocolate. Hold onto this little secret because it will make many desserts even more decadent.

The Recipe

Now that we’ve covered the specialty ingredients, here’s your complete list of ingredients and Amounts.

Yield: 3-4 dozen

Whole Wheat Einkorn Chocolate Chip Cookies

A full plate of buttery whole wheat chocolate chip cookies

Gooey soft chocolate chip cookies made with whole grain einkorn flour.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

  • 3/4 cup coconut sugar
  • 3/4 cup sucanat or cane sugar
  • 1/2 cup grass fed butter, softened
  • 1/2 cup refined coconut oil, softened
  • 2 teaspoons vanilla
  • 1 large egg at room temperature
  • 2 1/2 cups of whole wheat einkorn Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (2-3 types in best)

Instructions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Beat together butter, coconut oil and sugars. Add in vanilla and egg and beat for 3 minutes or until fluffy. The more the better!
  3. In separate bowl, stir together flour, baking soda, baking powder, salt and cinnamon.
  4. Add dry ingredients to wet ingredients and gently fold in chocolate chips until just combined.
  5. Cover and allow the batter to rest for 15 minutes.
  6. Drop heaping tablespoon size balls of dough onto greased or parchment lined baking sheet. Bake for 10-12 minutes.
  7. Cool for 10 minutes before enjoying!

Notes

For a thicker cookie raise the flour amount to 2 3/4 cups.

  • 3/4 cup coconut sugar
  • 3/4 cup sucanat or cane sugar
  • 1/2 cup grass fed butter, softened
  • 1/2 cup refined coconut oil, softened
  • 2 teaspoons vanilla
  • 1 large egg at room temperature
  • 2 1/2 cups of Whole Wheat Einkorn Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (2-3 types in best)

To begin, heat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

In an electric stand mixer (or by hand if you’re feeling energetic) beat together butter, coconut oil and sugars. Add in vanilla and egg and beat for three minutes or until fluffy.

In separate bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. When measuring the flour be sure to NOT use flour that’s been ground in the last two hours. It’s also best to give your cup measures a little tap to release any built up air in between flour granules.

Fresh gooey whole wheat einkorn chocolate chip cookies with crinkled edges cool on a parchment lined baking sheet.

Now add dry ingredients to wet ingredients and gently fold in chocolate chips until just combined. Cover your batter with plastic wrap or a tea towel and let it sit for 15 minutes. This gives the ancient grain the time it needs to absorb the moisture. One of the things about using ancient grains is that the high protein and nutrients also cause it to absorb moisture at a slower rate.

Drop heaping tablespoon size balls of dough onto your greased or parchment lined baking sheet. Bake for 10-12 minutes.

The Secret to Soft Gooey Cookies

The secret to cookies that have a little crisp on the outside and soft gooey insides is to take them out of the oven before they look all browned, The edges will look brown but the insides will be just barely cooked. Take them out at this point! Then let them sit on the baking sheet for 2 minutes before pulling the parchment holding your cookies over to a baking sheet. Enjoy!

Want Thicker Cookies?

I tend to bake my cookies into a thinner crust BUT you can add in an extra 1/4 cup whole wheat flour (einkorn of course!) to make this batter into a bit thicker of a cookie.

Other Add-ins

If you aren’t quite satisfied with chocolate chips try these other add on ideas:

  • Pecans, walnuts or macadamia nuts
  • Freeze dried berries
  • Raisins or other dried fruit
  • Coconut Flakes
  • Your favorite mini candies

Other Recipes You May Like

If you like these cookies, check out some other great recipes like these!

Overnight Sourdough Bagels with Einkorn

My Favorite Farmhouse Buttermilk Biscuits with Einkorn

Einkorn Flour Lemon Pound Cake Recipe

Thanks for stopping by the Hilltop,

Krista

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3 Comments

  1. Yes, please post the weights for this recipe. I am new to working with Einkorn and have trouble obtaining the results you show in your pictures. Weights would be greatly appreciated!

    1. It is a goal to start doing this. Keep you eye out. Things will begin to go that direction in the next year.

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