Easy Einkorn Chocolate Chip Cookies Recipe

Baking in our house is always an event. Someone’s licking the spoon, trying to sneak chocolate chips and asking when the cookies will be ready before we’ve even started mixing. But that’s what makes it fun, right?

These einkorn chocolate chip cookies are a staple in our kitchen. They’re simple, quick (ready in under 30 minutes!), and packed with flavor. No chilling the dough. No browning butter. Just mix, scoop, bake, and enjoy.

We originally found a version of this recipe in my daughter’s homeschooling book, the YUM-Schooling Cookbook. She’s been learning math and life skills while making cookies, and I think that’s a pretty sweet trade-off.

Oh, and we always double this einkorn chocolate chip cookies recipe. Because 18 cookies disappear fast in a house full of kids (and adults) with a sweet tooth!

Why Use Einkorn Flour in Einkorn Chocolate Chip Cookies?

Einkorn is an ancient grain, which basically means it’s been around forever. It hasn’t been hybridized like modern wheat, so it’s easier to digest and has a richer flavor. If you’ve ever felt like wheat-based treats make you feel sluggish, einkorn might be a good alternative. 

Some perks of using einkorn flour:

• Less gluten, easier to digest – Many people with gluten sensitivity tolerate einkorn better. If you have celiac disease, I’d be cautious, but if you’re mildly sensitive to gluten, you may be able to eat these cookies without any problems.
• Rich in vitamins and minerals – More nutrients without sacrificing taste (or worse: having to cut sweets out of your diet altogether!)
• Rich, nutty flavor – It adds a depth to baked goods that just doesn’t compare to all-purpose flour.
• Softer cookies – Less starch means they stay moist and chewy for longer.
• Much higher protein content – A great source of essential nutrients in baked goods.

And if you mill it fresh, that’s even better. Freshly ground flour has more nutrients and gives these einkorn chocolate chip cookies the perfect texture.

The Difference Between Einkorn and Modern Wheat

Modern wheat has been bred for high yields and gluten strength, making it great for commercial baking. But that also means it has a higher starch content and more complex gluten structure, which some people struggle to digest.

Einkorn, on the other hand, is one of the oldest varieties of wheat. It has a simpler gluten structure and a naturally higher protein content. That’s why einkorn flour often leads to softer, more nutrient-dense baked goods.

Einkorn is also different from other ancient grains like spelt flour or whole wheat einkorn flour because it contains less starch. That means it holds moisture well, making for a softer cookie. (Side note: you can use spelt flour instead of einkorn in this recipe, and the taste and texture is just as phenomenal! Spelt is another ancient grain that gives baked goods a rich, nutty flavor.)

If you’ve had trouble digesting regular flour or are gluten sensitive, switching to einkorn may be a game-changer.

What You’ll Need to Make This Einkorn Chocolate Chip Cookies Recipe

Ingredients:

• Fresh milled einkorn flour (or store-bought einkorn flour)
• Brown sugar and white sugar (you can sub raw cane sugar or coconut sugar for a healthier option)
• Cup butter, softened
• Egg
• Vanilla extract
• Baking powder and baking soda
• Dark chocolate chips
• Salt

Tools:

• Grain mill
• Stand mixer or hand mixer
• Large mixing bowl
• Measuring cup and measuring spoons
• Parchment paper
• Cookie sheet or sheet pan
• Cookie scoop
• Wire rack or cooling rack
• Airtight container for storage

General Steps:

1. Line baking sheets with parchment paper.
2. Cream butter and sugars together in a large mixing bowl
3. Add egg and vanilla extract and mix until smooth.
4. Mix in baking soda, baking powder, and salt.
5. Add einkorn flour, 1/2 cup at a time, mixing between additions until you reach a soft, sticky cookie dough consistency.
6. Fold in dark chocolate chips.
7. Use a cookie scoop to portion the dough onto prepared baking sheets.
8. Bake for 10-12 minutes or until cookies are a pale golden brown.
9. Let cool on a wire rack before transferring to an airtight container.

How to Fresh Mill Einkorn Flour for Baking

Using freshly milled flour in einkorn chocolate chip cookies makes a huge difference in taste and texture. Here’s how to do it:

• Choose whole einkorn wheat berries. Store them in an airtight container to keep them fresh.
• Use a grain mill. Electric mills make the process easy, but a hand mill works too.
• Sift, if desired. I generally don’t recommend sifting fresh milled flour. Sifting removes the bran and germ, the essential nutrient-rich components present in whole grains. It can be beneficial when baking yeast breads if you’re aiming for a fluffier texture, but these cookies bake up just fine with unsifted flour. 
• Measure correctly. Note that freshly milled flour can be fluffier than store-bought, so measuring properly is key. This is why I recommend adding flour just 1/2 cup at a time, keeping in mind that einkorn flour absorbs liquid more slowly than other grains.

If you’re new to milling your own flour, start small. It’s easy to adjust, and fresh flour retains more of the grain’s natural flavor and nutrients.

Why Einkorn Flour Makes the Best Cookies

Einkorn flour behaves differently than modern wheat, and that’s a good thing. Here’s why:

• Less starch = softer cookies. Einkorn has a lower starch content, so cookies don’t dry out as quickly.
• Naturally sweet, nutty flavor. You don’t need as much sugar to get a rich taste.
• More protein = satisfying texture. The slightly higher protein content makes these einkorn chocolate chip cookies sturdy but still soft.
• Golden brown perfection. Einkorn flour browns beautifully, giving cookies a perfect crisp edge with a chewy center.
• Better for whole foods baking. Einkorn flour is minimally processed, making it a great fit for a whole foods lifestyle.

Common Baking Mistakes with Einkorn Flour (And How to Fix Them)

• Overmixing the dough. Einkorn’s gluten structure is more delicate, so mix just until combined.
• Too much flour. Einkorn absorbs liquid differently. For this einkorn chocolate chip cookies recipe, we recommend adding flour slowly until the desired consistency is reached. Note that this may mean you end up using more or less flour than the recipe calls for. (Baking with fresh milled flour is more of an art than a science, so don’t feel like you have to follow every recipe to a T! Feel free to experiment and adjust as needed.)
• Cookies not spreading enough. If they’re too thick, this may indicate that you used too much flour. If that happens, press the dough balls down slightly before baking. 
• Using cold ingredients. Make sure your butter and egg are at room temperature for best results. 
• Not using a cookie scoop. If you don’t have a cookie scoop, no worries. You can shape the cookies with your hands. But I highly recommend investing in a scoop, especially if you bake cookies frequently. It helps ensure evenly sized cookie dough balls that bake consistently.

Storage and Freezing Tips for Einkorn Chocolate Chip Cookies

Want to keep cookies fresh longer? Here’s how:

• Store in an airtight container at room temp for 3-4 days.
• Freeze raw cookie dough balls and bake fresh when needed.
• Baked einkorn chocolate chip cookies freeze well too—just pop them in a freezer bag.
• Use parchment paper between layers to prevent sticking.
• Wrap cookies in plastic wrap before freezing to maintain their chewy texture.

More Ways to Use Einkorn Flour in Baking

If you love these einkorn chocolate chip cookies, try more einkorn recipes! Here are some of my favorite ways to use einkorn in other baked goods:

• Einkorn pancakes – Light, fluffy, and naturally sweet.
• Muffins and quick breads – Einkorn works great in banana bread.
• Homemade tortillas – Soft and slightly chewy.
• Sourdough bread – Einkorn makes a beautiful, rustic loaf.
• Favorite cookie variations – Try adding maple syrup for extra depth of flavor.

Once you start baking with einkorn, you’ll want to use it for everything!

Why These Cookies Are So Easy

Most cookie recipes have a long list of extra steps. Brown the butter. Chill the dough…

Not here. These einkorn chocolate chip cookies are straightforward. You can make them start to finish in under 30 minutes. No waiting. No complicated techniques. Just mix, bake, and enjoy.

They’re perfect for kids to help with, too. Mine love scooping the dough, adding chocolate chips, and watching them bake. The easy prep and fast cooking time make these homemade cookies great for short attention spans. (The hardest part is waiting for them to cool!)

Final Thoughts

This is one of those recipes we make over and over. It’s simple, quick, and the cookies always turn out soft, chewy, and packed with flavor.

If you’ve never baked with einkorn before, this is a great place to start. And if you already love einkorn, well… you’re going to want to save this one.

Give them a try and let me know—what’s your favorite einkorn flour recipe? Drop a comment below!

Easy Einkorn Chocolate Chip Cookies

5 from 1 vote

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Prep Time 15 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Equipment

• 1 Stand mixer (can use a hand mixer instead)
• 1 Cookie scoop
• 1 large baking tray (or 2 small baking trays)

Ingredients

  

1x2x3x

• ½ cup butter (softened)
• ½ cup raw sugar
• ¼ cup light brown sugar
• 1 tsp vanilla extract
• 1 egg
• 1 ¾ cups einkorn flour, freshly milled
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cups chocolate chips (or chocolate chunks!)

Instructions

 

• Preheat oven to 350℉.
• In a stand mixer or using a hand mixer, cream sugars and butter together until well mixed.
• Add egg, vanilla extract, salt and baking soda and continue mixing until well combined.
• Begin adding fresh milled einkorn flour, ½ cup at a time, mixing after each addition until fully incorporated. Continue adding flour until you get a cookie dough consistency that's thick, but still somewhat soft and sticky. (Careful – too thick, and your cookies may not flatten out enough in the oven; too thin, and they may become too flat and crisp.)
• Fold in chocolate chips (or chunks).
• Using a cookie scoop or your hands, portion and shape the dough into approx. 18 medium-sized balls, spaced 2-3 inches apart on one large (or 2 small) baking tray(s).
• Bake for 10 to 12 minutes or until cookies are a pale golden brown and the dough is no longer wet. They should appear soft and slightly puffy.
• Let cool for 15-20 minutes, and enjoy! Make sure they are completely cooled before transferring to an airtight storage container.

Notes

• You can make these with chocolate chips or chocolate chunks. 
• This recipe is for einkorn chocolate chip cookies, but you can use a different type of flour. Soft white wheat and spelt flour are wonderful options. (Spelt is probably my favorite!) Note that you may need to adjust the amount of flour depending on the type of grain used. 

Keyword chocolate chip cookies, chocolate chunk cookies, cookies, einkorn, einkorn cookies, einkorn desserts, einkorn flour, fresh milled flour

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