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–+ servings
Einkorn chocolate chip cookie

Einkorn Chocolate Chip Cookies

tinhateats
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.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Baking, Dessert
Servings 12 Cookies

Equipment

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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