Einkorn Chocolate Chip Cookies
-
tinhateats
- 2 Comments
- • This site generates income via ads and may contain affiliate links. I only recommend products I use and love.
- Recipe was updated with new helpful content on
These cookies are a perfect blend of texture and flavor, making them a classic crowd pleaser. If you’re in search for a bakery style Chocolate Chip Cookie, then look no further. This einkorn cookie recipe is a chocolate lover’s dream! Imagine biting into a soft, chewy cookie filled with rich, gooey chocolate chunks and pockets of mini chocolate chips. The Einkorn flour gives it a wholesome nutty taste without compromising the texture or flavor. These cookies are perfect for any occasion, whether it’s an afternoon snack or a midnight indulgence. The recipe is simple to follow and the result is nothing short of delicious. Share this recipe with your friends and family, or keep it all to yourself. But be warned – these cookies are addicting!
What makes these cookies extra special and unique, is I use a combination of maple sugar and coconut sugar to give these cookies the classic white sugar/brown sugar mix. Made with all butter, because butter is the ultimate flavor bomb and of course my favorite flour, Einkorn flour for a healthier all-purpose flour.
What is einkorn flour and why is it a good choice for baking chocolate chip cookies?
Over the years I’ve transitioned away from using regular flour in baking and almost exclusively use Jovial Einkorn flour for all my recipes. Einkorn flour is a non-hybridized flour that still contains the bran and germ (overall more nutrient dense) than processed flours. Einkorn is a single grain (ancient) over 10,000 years old and has still never been crossed with other species of wheat.
Einkorn flour is often prized for its natural sweetness, nutty flavor, and high mineral and protein content. This type of flour is less processed than modern wheat and contains more nutrients, such as vitamin B, iron, and zinc. Regular flour, even organic is commercially processed, many nutrients have been stripped and then fortified back into the flour. This makes it incredibly difficult for our bodies to digest and one of the many reasons so many people have gluten intolerances/sensitivities. Einkorn flour isn’t gluten-free, but it’s been found to lack certain proteins in it that people with gluten intolerances find difficult to digest. While this isn’t a flour someone with celiac disease should eat, someone with a gluten sensitivity may find themselves able to digest it more easily.
My favorite brand and the only one I use and recommend is Jovial. Working 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 and absorbs less fat and liquids than modern wheat flours and it absorbs it at a much slower rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.
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.
How to make these healthy einkorn flour chocolate chip cookies
Using a stand mixer, with paddle attachment, cream together room temperature butter, coconut sugar and maple sugar until well combined, creamy and smooth. This can take several minutes.
Add in room temperature eggs, vanilla extract and mix until well combined. If you use cold eggs, you will notice your batter will coagulate, so be sure to use room temperature eggs. (You can soak your eggs in warm water for about 4-5 minutes in order to bring them to room temperature).
Add in your dry ingredients plus your chocolate chips. Mix until the dough is well combined. Adding flour and chocolate chips at the same time will ensure you don’t overmix your batter.
Use a 2 1/2 inch ice cream scoop and scoop balls onto parchment lined baking sheet. Bake in 350-degree Fahrenheit oven for 10 minutes. If you like a slightly crunchier cookie bake for 1-2 minutes longer.
Substitutions/Helpful Tips
You can substitute AP flour for this recipe, it has not been tested, but I would try reducing the AP flour to 2 cups vs the einkorn at 2 1/4 cups.
You can use all coconut sugar vs coconut and maple sugar. All maple sugar yields a less desirable flavor profile. But I do recommend using both as it really does compliment each other in the cookies.
You can use 1/2 cups chopped chocolate chunks and 1/2 cup chocolate chips for a rich bakery style chocolate chip cookie. I like to press the chocolate chunks into the top of the cookie dough right before baking. This will also make them appear prettier when they come out of the oven.
Refrigerating the dough for 2 hours helps liquids absorb into the flour and creates a more flavorful cookie. This is not required for this recipe, but recommended.
Storage- Cookies can be scooped into balls and placed in the freezer for storage. I like to scoop mine onto a cookie sheet, freeze them, then once frozen transfer into a zip loc bag. When ready to eat, bake as normal from frozen. You may need to add 1-2 minutes extra baking time.
Add flaked sea salt after they come out of the oven. This will provide the perfect balance of sweet and salty flavors, making your cookies even more irresistible.
What other recipes can I make with einkorn flour besides einkorn chocolate chip cookies?
Most Recipes that call for regular AP flour can be substituted as a 1:1 or occasionally 1:1.25 Ratio with Einkorn Flour. It’s important to remember einkorn flour absorbs more liquid and at a much slower rate, when substituting for AP flour. If you’re looking for other einkorn flour recipes, check these out:
Einkorn Sugar Cookies with Strawberry Frosting (refined sugar free)
Browned Butter Banana Bread with Einkorn Flour
Fluffy Einkorn Buttermilk Biscuits
Share This Recipe:
Facebook
Twitter
Email
Pinterest
Print
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 Stand mixer
- 1 Bowl
Ingredients
- 2 1/4 cups Einkorn Flour (Spooned and leveled)
- 1/2 cup Butter room temperature
- 2 Eggs room temperature
- 1/2 cup Coconut Sugar
- 1/2 cup Maple sugar
- 1 tsp Baking soda
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 cup Chocolate chips I prefer Paleo or keto chocolate chips guittard or hu are great brands.
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper, set aside.
- Using a paddle attachment, cream together butter and sugar until smooth, add in room temperature eggs and vanilla extract and mix until well incorporated.
- Add in your dry ingredients, plus your choc chips (do this at the same time to avoid overmixing the batter.) Mix until incorporated.
- Roll into 2 to 2.5 inch balls and place on parchment lined baking sheet. Bake 350 degrees Fahrenheit for 10 minutes.
- Allow to cool for 30 minutes and sprinkle with flaked sea salt if desired. Enjoy!
Notes
Notes: You can use 1/2 cups chopped chocolate chunks and 1/2 cup chocolate chips for a rich chocolate chocolate chip cookie. I like to press the chocolate chunks into the top of the cookie dough right before baking.
Tried this recipe?Let us know how it was!
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!
Read More →
Most Favorited Recipes
2 Responses
No baking powder needed?
Recipe calls for baking soda instead of baking powder 🙂