Einkorn Flour Chocolate Chip Cookies (Soft & Chewy)

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour. 

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99. 

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. If you like to learn more I recommend starting with my Beginners guide- perfect for quick breads, cookies, cakes etc. and if you want to try converting bread recipes to einkorn check out my Hydration and calculator guide

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 brand 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.

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. 

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.