Einkorn Chocolate Chip Cookies

Posted March 3, 2015 by Julie Koyle
The healthiest and best chocolate chip cookies ever!

Posted in :, ,


3 dozens


  • 1 cup Butter (Or Coconut oil)
  • 1 1/2 cups Sucanat or Rapadura (Powdered)
  • 1 whole Egg
  • 1 tablespoon Vanilla
  • 2 1/2 - 3 cups Einkorn Flour
  • 1 1/4 teaspoons Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Real Salt
  • 1 1/3 cups Oats (Powdered in Blender)
  • 2 cups Chocolate Chips
  • 1/2 - 1 cups Pecans


1. Cream butter, sugar, egg, and vanilla.

2. Add the remainder of the ingredients and blend. The consistency will be sticky but should pull away from the sides of the bowl and shouldn’t be too runny.

3. Spoon onto a cookie sheet.







4. Bake in a convection oven at 325° for 15 minutes or a regular oven at 350° for 12 minutes.





20 thoughts on “Einkorn Chocolate Chip Cookies

  1. Jeff

    I looks to have too much soduim for me to call them health. As the recipe reads there is sodium in the Real Salt, Baking soda, Butter and Baking powder.

    1. Admin

      Jeff, thank you for your comment. We aren’t overly concerned about sodium because of the ingredients we use. For example, we use real or himalayan salt instead of table salt. Read this article for more information about how sodium in natural forms is beneficial and even needed in our diets. If you are still concerned about sodium, you can substitute coconut oil for the butter and try a low-sodium baking powder. We hope this helps.

      1. Tim

        Look into the new Yellowstone Natural Salt out of Afton,WY. It comes from a similar vein as the Real Salt, but instead of being mined by toxic blasting and dirty machinery, it is taken from a salt water spring and evaporated in a green house. It is pure, will fully dissolve (doesn’t have the little hard granuals) and is a great mineral salt. Real Salt used to be my #1, now the Yellowstone is.

        See this website: http://yellowstonesalt.com/

      2. Ellen

        You can also use unsalted butter. That’s how I make them and I also reduce the salt by half. They still turn out great and are my new favorite cookie.

    2. Shelley

      Looking forward to making these cookies!
      I would like to add ground flax seed to the recipe for the added nutritional and fiber benefits. I’ll be using the all purpose einkorn flour. But, I think that would be extra oil??? I have just become familiar with grinding flax and using it in recipes.
      Do you have any advise or comments about using flax in this recipe?
      Thank you!!

      1. Admin

        Hi Shelley, that shouldn’t affect the fat content a noticeable amount. I would suggest adding it before you add the flour and then watch consistency as you add the flour.

  2. Jane

    I am looking forward to trying this recipe – thank you for posting it!
    To the person concerned with the sodium content: omit the salt; easy-peasy!

  3. Claudia

    If I exclude the pecans and the oats do they need to be substituted? I’m allergic to nuts and don’t care for oats.

    1. Admin

      Claudia, if you don’t want to use oats, you will need to include a little more flour. Just add it until it cleans the sides of the bowl.

  4. VFuller

    We use your recipe for our “go-to” chocolate chip cookie recipe and we LOVE it! By far the best I have come across! Yum! Thank you!

  5. Caroline

    I find the cookies to be a little gritty. How can I eliminate that because the cookie then turns out way too crisp and crumbly. What am I doing wrong. I also like to use Stevia and how much would I use? Thank you.

  6. Shelley Zingerella

    We are die hard “Tollhouse” recipe fans, but are looking to switch over to whole einkorn. I am afraid that the cookies will turn out soft and cakelike due to the whole grain. I would like to use the whole grain. Do you have any advise towards making this einkorn cookie that is chewy on the inside and crisp on the out?…or am I just living in a dream world? Looking forward to your replies and learning to use the einkorn. Perhaps just settling for all purpose einkorn for cookies?? Shelley

    1. Admin

      Hi Shelley, thank you for the great question. We LOVE our chocolate chip cookies recipe and think it fits that description, but I can’t say we’ve thought about it quite like you have. For the texture you are after you may try using a little less liquid.

  7. Sammy

    These cookies look and sound delicious, but I have so many questions about he ingredients! What is sucanat or rapadura? Can I just use normal cane sugar or honey? And if so, how much- the same amount? Also, powdered oats…can I just run some oat groats through my grain mill to make oat flour? (And again how much) or should I chop up rolled oats in a food processor? Should I measure the oats before or after “powdering” them? And finally, is this recipe calling for whole grain or AP flour? I’d prefer to use whole grain- if it’s an AP recipe, how many cups of WG should I use?


    1. Admin

      Hi Sammy, thank you for your great questions. Sucanat is just unrefined sugar. We don’t use a ton of white sugar as a general rule. Most chocolate chip cookies use a mix of white and brown, so you’re welcome to do that. Yes, we just stick rolled oats in a blender or food processor and powder them. I’m sure it would work fine to mill oat groats. I would measure before milling. We normally make this recipe with whole grain. All-purpose would work as well, though.


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