Einkorn Chocolate Chip Cookies
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.”
– Barbara Jordan
I don’t know that I’ve quite learned how to include a nap into my busy schedule every day, but, cookies is a language I speak fluently. From movie nights to dessert after Sunday dinner to an after-school snack for the kids, cookies find their way into our lives. If we’re going to eat them anyway, we might as well make them healthy. That’s why I love this recipe that uses no refined sugar and einkorn flour instead of wheat or white flour.
Einkorn has many great health benefits and is easier on our digestive system. So, I believe that desserts don’t need to be an exception. If we can make a delicious, healthy cookie, then why not? Well that’s exactly what this is.
I was actually blown away by how great this cookie tasted. Let’s be real, sometimes we make sacrifices to be healthy. Because of how much we want to take care of our bodies, we eat things that are tolerable but, in all actuality, just aren’t as tasty as that bacon cheeseburger from Wendy’s. So we opt for whole wheat pancakes in stead of fluffy white pancakes that probably taste better. Well, judge for yourself, but I do not believe that to be the case with these cookies. I didn’t feel like I was sacrificing at all. I’d make this my go-to cookie. Try it yourself, and see!
Ingredients
SCALE
- 1 cup Butter (Or Coconut oil)
- 1 1/2 cup Sucanat or Rapadura (Powdered)
- 1 whole Egg
- 1 tablespoon Vanilla
- 2 1/2 - 3 cup Einkorn Flour
- 1 1/4 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Real Salt
- 1 1/3 cup Oats (Powdered in Blender)
- 2 cup Chocolate Chips
- 1/2 - 1 cup Pecans
Instructions
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.
4. Bake in a convection oven at 325° for 15 minutes or a regular oven at 350° for 12 minutes.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
22 thoughts on “Einkorn Chocolate Chip Cookies”
Hello, Last night we made a different recipe for AP einkorn Oatmeal Chocolate Chip Cookies, and they tasted well enough but were an airy/crispy/crumbly texture which caused me to look for more info on einkorn cookie baking science, for a better texture. Found your website, and this recipe looks really exciting!
I have 2 questions about it:
1. We don’t have sucanat or rapadura on hand, and I couldn’t tell if the “(powdered)” note was for both or just the latter ingredient.
We do have organic brown sugar, organic unrefined granulated sugar, and organic powdered sugar – is using a powdered option the best choice here? Can you help advise what to use for the sweetener(s)?
2. We have a lot of oatflour already ground, that we’d like to use. Can you tell me what your oat measurement translates to once it is powdered?
Thank you so much! and I’m really enjoying perusing your many helpful einkorn recipes and articles. : )
Hi Krystal, We’re happy to help. 1. You’d want to powder either one. If you don’t have it, I’d substitute half white sugar and half brown sugar or some combination you like for chocolate chip cookies. These sugars are suggested as a healthier option. 2. One cup of oats yields about 3/4 cup of flour. Hopefully that helps!