Einkorn Flour Chocolate Chip Cookies (Soft & Chewy)
These soft and chewy einkorn flour chocolate chip cookies combine the nutty flavor of ancient einkorn grain with gooey pockets of chocolate for the ultimate everyday treat. Naturally sweetened with maple and coconut sugar, these cookies have a rich, caramel-like depth while staying soft and perfectly chewy — a bakery-style cookie you can make at home with ease.
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Why you'll love these einkorn flour chocolate chip cookies
- Nutrient-Rich: Einkorn is an ancient grain known for its high protein and nutrient content. It provides a subtle sweetness and nutty flavor, enhancing the overall taste of the cookies.
- Perfect texture – Perfect soft and chewy bakery style chocolate chip cookies.
- Made without refined sugar – Made without refined sugar – These cookies are naturally sweetened with a blend of coconut sugar and maple sugar, which lend a rich, caramel-like depth of flavor. This combination not only balances the sweetness but also helps create a tender, soft texture.
These einkorn chocolate chip cookies are a delightful twist on the classic favorite, offering a soft and chewy texture that’s hard to resist. Made with Einkorn flour, an ancient grain known for its nutty flavor and nutritional benefits, these cookies provide a wholesome alternative to traditional recipes.
What sets this recipe apart is the combination of maple sugar and coconut sugar. This duo not only imparts a rich, caramel-like sweetness but also helps maintain the cookies’ soft texture, ensuring they remain tender rather than crispy.
Customize your cookies by choosing your favorite chocolate combinations: opt for milk chocolate chips and semi-sweet mini chips for a classic duo, or go bold with a mix of chocolate chunks and chips for an extra gooey, bakery-style bite. The recipe is straightforward, ensuring delicious results every time.
If you love this recipe, you’ll also love my Einkorn Brown Butter Chocolate Chunk Cookies with Maple Toffee, an elevated, bakery-style version with deeper caramelized flavor and crunchy maple toffee bits.
Ingredients you'll need for the best bakery style einkorn chocolate chip cookies
Butter- Like most cookie recipes I use softened room temperature butter, butter makes these cookies more flavorful, softer and chewy.
Einkorn Flour- I use an all-purpose Einkorn flour for these cookies.
Eggs- Add the necessary moisture and structure for cookies. You want to make sure your eggs are room temperature, otherwise it will coagulate with the butter and sugar.
Coconut sugar- I like to use a less refined sugar, and coconut sugar is perfect because it tastes like brown sugar and adds the perfect sweetness and flavor profile to these cookies.
Maple Sugar– Maple sugar acts like white sugar and coconut sugar acts like brown sugar in this recipe. I like the combination of both, but you can use all coconut sugar if you like. Using all maple sugar gives you a less flavorful cookie, so I recommend coconut sugar over maple. My favorite brand is Nova Maple Sugar It has a nice consistency/texture, similar to brown sugar.
Baking soda- Allows for a chewier cookie than a fluffier cookie, but still adds the necessary leavening agent for the cookies rise and spread evenly.
Salt- Enhances the flavor.
Vanilla Extract
Chocolate chunks and chips- The combination of both are really delicious in cookies. The chunks melt more evenly to create puddles of chocolate, and the chips create little pockets of air. You can also just use one or the other. For this reason, my recipe states 1 cup chocolate chips.
Looking for more Einkorn flour cookie recipes? Try my Strawberry and Cream Cookies Recipe w/ Einkorn Flour perfect for spring with vibrant freeze-dried strawberries. Or go for a classic with my Einkorn Peanut Butter Cookies, A long time reader favorite!
Step-by-Step: How to make these healthy einkorn flour chocolate chip cookies
Prepare Dry ingredients- In a medium bowl, whisk together the einkorn flour, baking soda, and salt. Set aside.
Cream Butter and Sugars– Using a stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth, lighter in color, and fluffy in texture – about 1 to 2 minutes depending on your mixer speed.
Add Eggs & Vanilla- Add the room temperature eggs and vanilla extract. Mix until fully incorporated.
Add Dry Ingredients- Add the dry ingredients and chocolate chips at the same time. This helps prevent overmixing. Mix just until combined—do not overmix.
Refrigerate (optional but recommended)- Refrigerate the dough for at least 30 minutes. This helps develop flavor.
Preheat and Prepare- Preheat oven to 350 degrees. Line cookie sheet with parchment paper, set aside.
Scoop- Use a 2-inch cookie scoop (3 tbsp) and scoop balls onto parchment lined baking sheet. Bake in 350-degree Fahrenheit oven for 10-12 minutes. If you prefer a slightly flatter cookie, gently press into a disc instead of a ball.
Bake on the middle rack- In a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
How to Nail the Bakery-Style Cookie Look: The 3-Step Method
3-Step Method
➤ Use the right amount of dough:
Measure about 4 tablespoons (roughly 75 grams) of dough per cookie. Roll each into a ball, then gently flatten into a thick disc 1/2-3/4 inch thick before baking. This helps ensure even spreading and results in beautifully thick, soft-centered cookies with just the right crisp edges.
➤ Scoot your cookies:
For that signature round, bakery-style look, use a round cookie cutter or cup slightly larger than your cookies. Gently swirl it around each cookie right after baking to pull the edges into a perfect circle.
➤ Finish with flair:
While the cookies are still warm, press a few chocolate chips into the tops for that glossy, melted effect. Then sprinkle with a pinch of flaked sea salt to enhance the flavor and add a touch of elegance.
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FAQ's
Over the years, I’ve transitioned away from using regular flour in my baking and now almost exclusively use Jovial Einkorn flour in all of my recipes. Einkorn is an ancient, non-hybridized grain that has remained unchanged for over 10,000 years. Unlike modern wheat, which has been extensively bred and processed, Einkorn still contains the bran and germ, making it naturally richer in nutrients.
Einkorn flour is prized for its subtle sweetness, nutty flavor, and high mineral and protein content. It contains more vitamin B, iron, zinc, and antioxidants than modern wheat, and it’s less processed, which makes a big difference when it comes to digestibility and nutrition. Even organic all-purpose flour is often heavily processed—stripped of its nutrients and then fortified synthetically—which can contribute to digestion issues for many people.
While Einkorn isn’t gluten-free, it does lack some of the aggressive gluten proteins found in modern wheat that many people with gluten sensitivities find difficult to digest. It’s not safe for those with celiac disease, but people with mild gluten intolerances or sensitivities may find Einkorn easier on their system.
My go-to—and the brand I wholeheartedly recommend—is Jovial Foods. Working with Einkorn is usually pretty straightforward, often a 1:1 or 1:1.25 substitute for all-purpose flour. But because Einkorn absorbs liquids and fats more slowly, you may need to make slight adjustments in recipes, especially for doughs or batters that rest or chill before baking. Once you get used to its personality in the kitchen, you’ll love the flavor, texture, and nourishment it brings to everything you bake.
Yes, you can substitute regular sugar in this recipe, but what makes this recipe unique is the blend of maple sugar and coconut sugar. Maple sugar adds a deep, caramel-like flavor, while coconut sugar brings a rich, molasses-like sweetness. Together, they create a perfectly balanced, bakery-worthy cookie with extra depth and a wholesome touch—way beyond regular sugar.
To replace, use a 1:1 ratio, no adjustment is needed, however brown sugar does contain slightly more moisture, which may cause a slight variation in spreading, but should not significantly impact the spread.
Measure 1/2 cup granulated sugar (110 grams).
Measure 1/2 cup brown sugar (not packed) (100 grams)
Yes, you can freeze the cookie dough! After portioning it into even-sized balls using a 3.2 tbsp or 2 inch cookie scoop, place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container.
Bake directly from frozen—just add 1–2 extra minutes to the baking time.
Freeze the Baked Cookies:
You can also freeze the cookies after they’ve been baked. Let them cool completely, then store in a freezer-safe container.
This recipe has not been tested with regular AP flour, but most recipes that call for regular AP flour can be substituted as a 1:1 ratio with einkorn flour as long as it is a non-yeast/non sourdough recipe. It’s important to remember einkorn flour absorbs more liquid and at a much slower rate, when substituting for AP flour.
Use room temperature butter and eggs- This helps your ingredients blend more evenly and creates a smoother, more cohesive dough. You want your butter to be soft enough you can press your finger through it. Eggs should, be room temperature, you can achieve this by placing an egg in a cup of warm water for about 3-5 minutes.
Explore more einkorn cookie recipes
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Einkorn Chocolate Chip Cookies
These Einkorn Chocolate Chip Cookies are a delicious and healthy alternative to traditional chocolate chip cookies. Made with maple sugar and coconut sugar to give these cookies a soft and chewy, slightly nutty-tasting cookie with a golden hue.
Equipment
- 1 Bowl
Ingredients
- 270g (2 ¼ cups) Einkorn Flour All purpose (Spooned and leveled)
- 1 tsp Baking soda
- 1/2 tsp Fine sea salt
- 113g (1/2 cup) Salted Butter room temperature
- 90g (1/2 cup) Coconut Sugar
- 85g (1/2 cup) Maple sugar (not syrup)
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Milk chocolate chips
- 1 tsp Flakey sea salt for sprinkling over baked cookies optional
Instructions
- Prepare Dry ingredients- In a medium bowl, whisk together the einkorn flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars- Using a stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth, lighter in color, and fluffy in texture - about 1 to 2 minutes depending on your mixer speed.
- Scrape the Bowl- Use a spatula to scrape down the sides of the bowl to release the butter/sugar and ensure no mixture is left clinging to the edges.
- Add Eggs & Vanilla- Add the room temperature eggs and vanilla extract. Mix until fully incorporated.
- Add Dry Ingredients- Add the dry ingredients and chocolate chips at the same time. This helps prevent overmixing. Mix just until combined—do not overmix.
- Refrigerate (optional but recommended)- Refrigerate the dough for at least 30 minutes. This helps develop flavor.
- Preheat and Prepare- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper, set aside.
- Scoop: Using a large 2.1-inch (3-tablespoon) cookie scoop, portion the dough into balls and place them on the prepared baking sheet, spacing them a few inches apart. For a slightly thinner cookie, gently press each dough ball into a disc.
- Bake on the middle rack- In a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
- Scoot your cookies (optional, but fun!)- Right after baking, use a round cookie cutter (slightly larger than the cookies) to gently swirl around each one. This “scoots” the edges into a perfect circle and gives that bakery-style look.
- Finish with Chocolate Chips + Sea Salt- While still warm, press a few extra chocolate chips on top of each cookie. Sprinkle with flaky sea salt if desired. This gives them a professional, glossy, photo-worthy finish.
- Cool and Enjoy- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Allow to cool for at least 30 minutes before enjoying (if you can wait!).
Notes
Notes: If substituting regular sugar use 1/2 cup (110 grams) for granulated sugar and 1/2 cup (100 grams) for brown sugar.
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tinhateats
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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16 Responses
No baking powder needed?
Recipe calls for baking soda instead of baking powder 🙂
Hi. I want to make this. Did you use Einkhorn all purpose or whole grain? I have both and want to make sure I use the correct one.
I use All purpose einkorn, jovial brand.
This cookie is delish. However, my cookie was more cake like and not as flat as yours. Any suggestions?
Let’s see if we can figure it out 🙂 Were there any substitutions made? What type of sugar did you use? There will be a small difference in the shape/thickness of the cookie depending on what sugars you decide to use. This shouldn’t affect the texture; it should still be soft and chewy. If its cakey, usually this is too much flour, overmixing, or baking powder used instead of baking soda. I will work on updating the recipe in grams for einkorn flour as weighing ingredients is always more accurate. Hopefully this helps you, and I’m glad they were still tasty!
I’ve been looking for proper high protein no BS ingredients bake recipe for the longest time. This recipe worked so well. The ratio is perfect for a soft chewy cookie and the bake time is timed also perfectly.
With such a successful first try I will be very confident in trying all your other recipes. Thank you so much for sharing.
Thank you so much! I really appreciate the feedback and I am glad you enjoyed them! They are a family favorite in our house.
Hi! I was wondering if I could do 1 cup of butter and 1 cup of coconut sugar. I made these cookies and they came out so dry. Prob my fault in mixing too much or …anyhow just wondered if taking the liquid from the maple syrup and replacing it with butter would make them less dry. thanks
Hi, Thank you for trying my recipe! If you used maple syrup instead of maple sugar, that would definitely change the texture — maple syrup adds extra liquid, which can throw off the balance of fat and flour in the dough. That could be a big reason the cookies turned out dry or not quite right.
If you don’t have maple sugar, I recommend using all coconut sugar (just note they’ll be a bit softer), or try 1/2 cup coconut sugar + 1/2 cup granulated sugar for a more balanced texture.
I wouldn’t add more butter, since that can make them greasy or cause spreading.
Hope this helps 🙂 I will add a note in the recipe to emphasize its maple sugar and not syrup so its more helpful for others too. Let me know if you have any other questions.
Haha, that makes complete sense. I saw maple and assumed it was syrup. I will make these again and try the maple sugar. Thanks for your help. Can’t wait to try again. Is it true the longer you leave them in the fridge the chewer the cookie will be? Something about the einkorn flour having more time to absorb the liquid?
Oh man, I have totally done the same before with other peoples recipes. lol Hopefully its smooth sailing next go around.
yes, refrigerating the dough allows the flour to fully hydrate, which can deepen the flavor and contribute to a chewier cookie. While it’s not strictly necessary, I recommend a 30-minute chill — it gives the dough time to rest and results in a tastier, more cohesive cookie. Einkorn is more delicate and slower to hydrate than modern wheat, so this extra rest time can make a noticeable difference.
Our new go to cookies recipe. It’s delicious and I love that it calls for coconut and maple sugar.
Thank you for taking the time to share this! I’m so glad you loved the cookies 🙂
FYI I think there’s a typo on chocolate chip weights. 1/2C=90g
Also, do you or have you blended your coconut sugar and noticed a difference in your recipes?
Thank you so much for bringing that to my attention — I’ll update the recipe! I haven’t tested grinding the coconut sugar yet, although I’ve considered it for recipes that need a slightly lighter texture. That said, it does add an extra step, which I know can be a bit obnoxious. I’ve also noticed that coconut sugar varies quite a bit in coarseness depending on the brand, which can definitely affect texture. I do have a recipe for frosting that uses powdered maple sugar- but that is the only one that I’ve blended the maple sugar for.