These einkorn chocolate chip cookies are on another level, seriously! They have such a mouthwatering sink your teeth into texture that’s hard to resist.
*I used whole wheat einkorn flour for this cookie recipe. Or you can use einkorn all-purpose flour instead*
I won’t say this is the perfect cookie, but it sure comes pretty close; in my estimation. And I’ve been told over and over again how good they are. So, I can’t wait for you to try them out for yourself.
They’re Worth Your Try
I’m sure you’re wondering about the texture of these cookies, right? Especially if you’ve never used einkorn flour before. Not to worry – these cookies have a delightfully light crunch on the outside, while being soft and chewy inside. Also, may I also add that these cookies have that sink your teeth into texture going on? You’re also going to love how easy they are to make.
What’s So Great About Einkorn Flour? Everything, Actually..
Not too long ago, I couldn’t even tell you what einkorn flour was even about. So I know many of you are wondering the same: what exactly is einkorn (flour)? And what makes it so unique? Not to mention that it dates back many thousands of years, which classifies it as being an ancient grain.
Actually, I happened to spot this particular flour while shopping in Whole Foods a while back. Of course it picqued my curiosity, and I don’t regret trying it out one bit in this recipe. One of the main characteristics of this flour, is that it’s very low in gluten. This helps to make it more easier to digest.
Therefore this flour is a great option for those of you who are highly sensitive to gluten (source). The gluten strands that it does contain are weaker than average gluten strands that are easier on the stomach than regular flour.
Overall, einkorn flour is great for anyone to use. It’s said to be less absorbent than regular flour, but I personally have had great results when using it equally in place of regular flour. If anything, you may need to adjust your liquid amount as needed.
More Einkorn Flour Recipes You May Want to Try
Moist Einkorn Whole-Wheat Chocolate Chip Muffins
Can I Use Regular Flour to Make These Einkorn Chocolate Chip Cookies?
Good question. I’m sure your cookies will taste just fine if you use regular whole-wheat flour, though it’s preferable to use einkorn flour. They’ll still be very nutritious. But it’s totally your call. I would love to hear how it went if you made these cookies using another flour instead.
How to Make These Cookies
When I tell you they’re super easy to make, I’m not exaggerating. It takes less than twenty minutes to make the dough. And the dough itself comes together in one large bowl by just combining all of the ingredients together.
The only other thing is refrigerating the dough for 25 minutes. This makes the dough easier to work with, and enhances the texture of the cookies overall. It’s worth the wait.
*You can try baking the cookies straightaway if you prefer, but the dough may be a little too soft yet*
Other Cookie Recipes You May Like to Try…
Ingredients Needed:
If you plan on making these cookies, here are all of the ingredients you’ll need to have on hand. Except for the einkorn flour, you probably have most of them already.
- Einkorn Whole Wheat or All Purpose Flour: Or you can use regular whole-wheat flour instead.
- Baking Powder
- Baking Soda
- Chocolate Chips (dairy-free or regular)
- Salt: Only a small amount is needed.
- Coconut Sugar: If you don’t have coconut sugar on hand, use light brown sugar instead. They taste almost similar.
- Vanilla Extract
- Unsweetened Applesauce: Helps add a soft chewiness to the cookies.
- Room Temp Egg: By being at room temperature, the egg can be incorporated into the dough more easily.
I hope you enjoy this recipe from start to finish. If you have any feedback/comments, let me know. Thank you and God bless!
Einkorn Chocolate Chip Cookies
Ingredients
- 2 tbsp melted butter
- 1 egg room temp preferably
- 1/2 tbsp unsweetened applesauce
- 1/2 tsp vanilla extract
- 3/4 cup + 3 tbsp einkorn whole-wheat flour (or use regular whole-wheat flour if necessary)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tbsp chocolate chips (dairy-free or regular) add a little more on top if you prefer
- Dash of salt (or around 1/8 tsp)
- 5 tbsp coconut sugar or light brown sugar
Instructions
- Add all of the wet ingredients to a large mixing bowl (melted butter – vanilla extract). Combine thoroughly.Add in the remaining dry ingredients, including the chocolate chips. Stir until the dough is mostly smooth.Cover the bowl, and refrigerate the dough for 30-45 minutes.
- Top with more chocolate chips if desired..Bake at 350 degrees for 11-12 minutes on a parchment-lined baking sheet.Let the cookies sit for about two minutes before eating, for the best texture. Enjoy!
