Over the next couple of weeks, I’m going to share some favorite treats made with real food ingredients. To start, we’re going to make a classic: chocolate chip cookies. I know the internet is full of chocolate chip cookie recipes. Today’s recipe is unique because we’re going to make the cookies with ancient einkorn flour. These are the absolute best chocolate chip cookies.

Einkorn Chocolate Chip Cookies

What is Einkorn Flour?

I know einkorn flour is fairly new (although it’s very old) to most people (including myself just a few years ago). I thought it would be helpful to talk about what einkorn is before sharing this recipe. If you’ve never used einkorn before, this recipe is the perfect way to “test the waters” and fall in love with this ancient grain.

Einkorn Chocolate Chip Cookies

Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.

Einkorn hasn’t been hybridized (crossbred like modern day wheat) so it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more) and less starch (15% less) along with a higher concentration of minerals and flavor than modern wheat. This makes einkorn distinctly different than modern wheat.

ingredients for chocolate chip cookies

Einkorn is NOT a gluten-free grain. This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. If you have celiac disease or currently cannot consume gluten (there are times when gluten may need to be temporarily removed to heal the gut, etc.), this almond flour chocolate chip cookie recipe is the best.

Personally, I’ve found that I digest einkorn well (and this is one reason einkorn is gaining popularity as more people are sensitive to modern wheat), along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest–a practice that has been around for thousands of years). This is why so many of the recipes on the blog feature this grain.

Einkorn Chocolate Chip Cookies

You can find einkorn at some Whole Foods and health food stores, Earth Fare, Vitacost, and Amazon. Definitely shop around as prices can vary based on the retailer.

My favorite brand is Jovial Foods since finding their products is fairly easy and I’ve come to respect this brand as a leader in the real food movement. Another fantastic source for einkorn (flour and berries) is einkorn.com. If you use a lot of einkorn, buying a large bag of flour from Jovial is the most economical option.

Einkorn Chocolate Chip Cookies

To learn more about einkorn, I recommend reading this post and listening to this podcast with Carla from Jovial (hearing her daughter’s story about gluten sensitivity is worth it).

How to Make Chocolate Chip Cookies with Einkorn Flour

Einkorn can be a bit finicky to work with. Due to the gluten structure of einkorn, when the flour is mixed into a batter (when you combine the flour with wet ingredients), the dough can be very sticky. This is particularly apparent with yeasted breads.

Einkorn Chocolate Chip Cookies

That said, drop cookies, like chocolate chip cookies, are easy to make with einkorn flour. Since chocolate chip cookies don’t require any handling, there’s no need to worry about a sticky dough that can be hard to handle.

All of that to say, these cookies are perfect for beginners or those experienced with einkorn flour. All levels of experience are welcome with this recipe.

Einkorn Chocolate Chip Cookies

To make the cookies, simply cream the butter and sugars together. In this particular recipe, you’ll find that we use brown sugar and cane sugar. When it comes to sweets, I’m not opposed to sticking with sugar. I’m definitely in the camp that sweets and treats are to be enjoyed as just that: treats. We don’t need to “healthify” these treats with avocados or black beans. (Black beans and brownies just don’t belong in the same sentence. I love both, just not together.) So, we’re using sugar here. The amounts are reduced so the end result is a cookie that isn’t overly sweet but just right (the BEST, in my opinion).

Einkorn Chocolate Chip Cookies

Back to the steps…

Cream the butter and sugars together, then add two eggs one at a time. In a separate bowl, whisk together the einkorn flour and leavening agents (baking soda and baking powder). Finally, gradually add the dry ingredients to the wet ingredients .

Einkorn Chocolate Chip Cookies

Once the cookie dough is ready, and you’ve enjoyed a few bites (because sampling homemade cookie dough is a must and since you’re using quality, pasture-raised eggs, there’s no need to be concerned IMO), bake the cookies for 12 minutes or until just slightly brown around the edges. The cookies will have a yellow tint which is the classic characteristic of a baked good made with einkorn flour.

Einkorn Chocolate Chip Cookies

The end result is a soft and slightly chewy homemade chocolate chip cookie that will wow everyone in the family (even the folks that still love cookies from a box). If you don’t want to eat all the cookies within a few days, I recommend freezing the extras.

What Else Can You Make with Einkorn Flour?

You can use einkorn flour for all your baking needs. After you make these cookies, here are a few other ways to use einkorn flour.

Einkorn Chocolate Chip Cookies

  • 10 Einkorn Flour Recipes Ranked All-Time Best: 10 of the best foods to make with einkorn flour, plus tips for baking with einkorn flour.
  • Einkorn Sugar Cookies: Perfect for the holidays or any time of the year. We use this recipe to make Halloween cookies, birthday cookies, Easter cookies, and Christmas cookies. Make the cookies and then decorate according to the season (you can now find natural dyes for decorating). Get the recipe…
  • Einkorn Cinnamon Rolls: Making this recipe at Christmas is now a tradition in our home and one that our family looks forward to every year. Get the recipe…
  • Homemade Einkorn Pancakes: This recipe is easy to make and perfect to make ahead for busy weekdays. Get the recipe…
  • Einkorn Muffins: This is a master recipe. With one recipe you can make multiple muffin variations, from blueberry to chocolate chip muffins. Get the recipe…
Einkorn Chocolate Chip Cookies
4.44 from 30 votes

Einkorn Chocolate Chip Cookies

Homemade chocolate chip cookies made with the ancient grain einkorn. Soft, slightly chewy, and perfectly thick. Just what a chocolate chip cookie should be.
Kristin Marr
Prep Time20 mins
Cook Time12 mins
Course Dessert
Cuisine American
Servings 30 cookies, depending on size
Calories 112 kcal



  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • To a large bowl, add the butter and sugars (brown and cane sugar). Use a hand mixer (or stand mixer) to cream together the ingredients until light in color.
  • Add the eggs one at a time and beat to combine, followed by the vanilla extract.
  • In a medium-size bowl, combine the flour, salt, baking soda, and baking powder. Whisk to remove any large lumps.
  • With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined.
  • Use a wooden spoon to stir in the chocolate chips. The dough will be stiff.
  • Use a medium-size cookie scoop to scoop the dough and place cookies about 2 inches apart on the parchment-lined sheet pan. They will spread some so be sure to leave room between the cookies.
  • Bake for 9-12 minutes, or until barely beginning to brown around the edges. They should appear set on top but not browning. Einkorn produces yellowish baked goods, so a light golden/cream hue is normal.
  • Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
  • Once cool, store in an air-tight container or bag on the counter for a couple of days, or freeze for a few months.


Cakey Cookies? Some folks have had an issue with the cookies being cakey and have expressed disappointment in this texture. Here are a few thoughts...
  • If the butter is too warm, this could be an issue. Try chilling the cookie dough for about an hour before baking or overnight. Personally, I love to make this cookie dough, roll it into a log on parchment paper and then freeze. Then just slice and bake the cookies later. That's what I do a lot so we always have cookie dough in the freezer and the cookies always turn out great.
  • Try to use the gram measurements (and a scale), not the cup measurement for flour, if possible. Grams will give you a precise measurements when baking, cups will not! My cup of flour will not be the same as your cup of flour, depending on how we scoop the flour, pack it in the measuring cup, etc. This is true for all cookie recipes. Using too much flour can and will result in overly cakey cookies.
  • Another thought is to allow the dough about 10 minutes after mixing to rest on the counter before scooping and baking (if not chilling the dough). Einkorn absorbs liquid very slowly. The only risk with this is the butter becoming too warm, so I would try doing this in the fridge.
Sugar Content: Since the sugar amount is dialed back in this recipe (I don't care for overly sweet cookies and prefer to develop recipes that don't call for a ton of sugar), much of the flavor of the cookies should come from the nutty einkorn and then the touch of sweetness from sugar. I don't recommend using all-purpose regular flour in this recipe, as all-purpose regular flour does not have the same flavor profile of all-purpose einkorn (they will taste very bland). Some people have suggested that their cookies were cakey due to the reduced sugar amount. If you feel that you want more sugar, you could increase the cane sugar to 1/2 cup, but I haven't tested this idea and can't vouch for it. If you try this, let me know how it goes. I personally like these cookies just the way they are and make them on repeat. 


Calories: 112kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 19mgSodium: 91mgPotassium: 23mgFiber: 1gSugar: 9gVitamin A: 111IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let me know how it was!



  1. Yum! I can’t wait to try these! And the batter too which I love to eat. 😉 I heard somewhere that it isn’t the raw egg that can make you sick in batter, it’s the flour! I’m just going to say that maybe that’s less of a risk with Einkorn. 🙂

  2. Is this a new recipe? I feel like I looked for an einkorn chocolate chip cookie recipe on your website a few months ago and couldn’t find one. Or did I just overlook it?

  3. 5 stars
    These turned out great! I love how smooth the batter is and the baked cookie texture was perfect. Looking forward to more einkorn treat recipes!

  4. Another win! I am loving your einkorn recipes! Even my picky chocolate chip cookie loving hubby approves. Thank you! 🙂

  5. I’ve made these twice and they are delicious but mine are coming out done shaped for some reason and not spreading out. I used the same chocolate chips as you use the second time, thinking the ones I bought for the first try were too big, but I got the same result. Any thoughts or suggestions?

      1. Hey Kae, Are you weighing the flour (versus using the volume measurement)? If you’re getting too much dome, I recommend weighing the flour. The issue is probably that–too much flour is being added. My cup of flour can be very different than your cup, and vice versa. Weighing ingredients particularly when baking is critical.

    1. 3 stars
      mine did the same. I am an eexperienced baker. I looked at the jovial website at their cookie recipe and it has 1/2 cup less flour and 2 tbsp more butter. mine were very dry and gummy and did. ot rise. sad since I used so many good pricey ingredients. will not make again sadly.

  6. I made these this evening and instead of cookies I spread the dough out into a 9×13 pan and made cookie bars! My husband was wanting some so thought I’d try it with your recipe! Turned out perfect and he didn’t know they were different than how I used to make them!

  7. Do you think there’s a possible substitute for butter in this recipe? Recently went vegan but a vegan einkorn cookie recipe is hard to find, thought I’d just play with this one! Already have a substitute for eggs.

  8. 5 stars
    I only had salted butter and wasn’t going to risk my life in the stores of Washington to go get unsalted. I only used 1/4 tsp of salt to even things out. Excellent cookies! I cooked one batch for 9 and the other for 12 minutes. 9 minutes cook time was my preference. My husband also Prefered the 9 minutes cook time result and also gives them 5 stars!
    Thank you for helping to make my 24th day of quarantine joyful and delicious! It also made the house smell delightful. God bless!

    1. Great idea, Margie! A little extra salt could make them delicious too 😉

      So happy they worked well for you, happy cookie eating!

      LS Team.

  9. 5 stars
    Hi, this recipe was perfect and we really enjoyed it. One note – I used cold butter instead of room temp and cut it into tiny pieces before. mixing with sugar which helped the cookie hold its shape. Can you also share one for a double chocolate chip cookie recipe with einkorn flour? Would appreciate it!

  10. Can you use only white sugar? I don’t have any brown in my cupboard and I don’t want to run to the store but I want yummy cookies 🙂 thanks!

  11. 5 stars
    Hello, thank you for another great recipe. Made these cookies today. They are delicious! I did not have light brown sugar so I substituted with organic sucanat sugar. The cook time of 12 minutes was just right for my oven. Love baking with einkorn flour.

  12. 5 stars
    These were absolutely divine! We didn’t have chocolate chips in stock, so I added 3 table spoons of cacao powder instead. And the extras kept well in the freezer = bonus!

  13. I was running low on All purpose, but had tons of Einkorn wheat berries. I ended up using half einkorn all purpose and half milled berries. These cookies came out perfect. Love your recipe.

  14. 5 stars
    Kristin, thank you for introducing me to Einkorn! I’ve tried several Einkorn recipes from Live Simply and am loving the results. These cookies are so good! I’m tempted to throw my other chocolate chip cookie recipes away. I followed your recipe exactly and did find pressing down on the cookie dough balls created a nice shape like your photos; otherwise they kept more of a ball, domed shape. Thanks again!

  15. 5 stars
    These were really good!! Cookies were slightly crunchy on outside and soft inside, family loved them too. I ended up baking them the full 12 minutes.

  16. I was somewhat disappointed. I followed the recipe to the letter. My dough was sticky and hard to mix in the last cup of flour. The cookies came out more like a bread texture than a cookie.

  17. 5 stars
    I made these with all purpose Einkorn but want to try with whole wheat Einkorn. What would I do differently? Thank you!

  18. I absolutely love the recipes on this site so I hesitated to leave a negative review but I keep making this recipe (and so have several people I know) and every time, our cookies turn out super cakey/fluffy and not chewy looking like the ones in the picture. I’ve tried making the recipe exactly and I’ve also tried making tweaks regarding the amount of egg, temperature of the butter, etc. It doesn’t seem to help! The flavor is just fine but I cannot get the texture right.

    1. Hey Julie, Thank you for sharing. I’m not sure why people are having this issue, I honestly wish I knew what is causing the cake-like texture that some people get. My thought is too much flour, but even some of the people weighing the ingredients have had this issue. My other thought is to increase the cane sugar to 1/2 cup. The increase in sugar may also help lessen the cake texture. I’ve made this recipe so many times, both in the testing of the recipe and also just for personal enjoyment without issue, but I want to make sure people have good success with this recipe so I plan to retest this week with an increase to the amount of sugar and see if that helps prevent any potential issues.

  19. I made these the other day. I’m a beginning baker and expected my cookies to look like the ones in the picture. Mine, however, came out of the oven very cakey. They tasted great, but the texture was not very pleasing (to me – my husband thought they were great). They were domed rather than flat. I tried baking the second tray longer and the third tray shorter, but neither made a difference. I followed the recipe exactly, but was very disappointed. I weighed rather than measured the flour and used room temperature butter.

    1. Hey Kim, I’m sorry you were disappointed with the cookies. Many times a cake-like texture can result in too much flour, but since you weighed that wouldn’t be an issue. My other thought is to increase the cane sugar to 1/2 cup. The increase in sugar may also help lessen the cake texture. And also be sure you’re using medium-large eggs, not anything larger–too much egg can also result in a cake like texture.

  20. I just made these – delicious! I agree with the previous comment about them being cakey, but they were very tasty and great anyway, so I don’t mind. I’m saving this one for the future, thank you! <3

  21. I’ve made this recipe about 4 times now and every time they come out really dry and thick. I’m not sure what’s going wrong it /:

  22. Thank you for this recipe! From Jovial foods, their chocolate chip cookie recipe involves resting in the fridge for a while to allow the flour to absorb moisture (because it’s protein structure is different from modern wheat). Could this be contributing to the cake-like texture the reviewers are commenting on? I noticed there is no rest time in your recipe. Just a thought. I’ve been looking around for different ways to make cookies with einkorn but a lot of recipes tell you to rest.

    1. Hey Grace, That’s a possibility. Many of the einkorn recipes on Live Simply do call for resting the batter for about 10 minutes, for something like pancakes or muffins. That’s usually plenty of rest time for those batters and you’ll notice the batter changes very quickly. Usually with cookie recipes, the idea is for the butter to not be too hot/warm before baking, so that may also be the reason for the resting in the fridge?

  23. 3 stars
    I’ve made these cookies now. First time with einkorn AP. Cookies were puffy as others have noted. Second time with regular AP flour and again puffy and pale. My thought is too much baking powder/soda and perhaps too much flour. They tasted good just did not turn out like I hoped.

  24. They were tasty, but dome shaped. They were pretty soft. My family liked them, but asked to make them more chewy next time. I didn’t weigh the flour.

  25. 5 stars
    I just made these and they turned out great. I used vegan butter and increased the cane sugar to 1/2 cup. I live at a high elevation and thus increased my amount of flour. I did a couple of test cookies to get it right. They are delicious. Thanks for a great recipe!

  26. 5 stars
    I think these cookies are perfect! I have made this recipe 10+ times, and they are super delicious.

    I undercook them slightly because I like my cookies just a tad doughy and ooey gooey (is that a word?). They aren’t a super flat cookie, they have some substance to them which I love.

    For those complaining about them being super domed after cooking, I’m wondering if they are adding too much flour. I weigh the flour with a precise scale and have never had a problem. I wonder if adding 1 T of extra butter might fix this solution for those having this issue (since more fat = a flatter cookie).

    Thanks for this fabulous recipe! I always come back to it.

  27. 5 stars
    I made these for my husband for his birthday. They turned out prefect! I did 2 things differently. 1. I used salted butter (that’s all I had) so I just omitted the salt. 2. I used coconut sugar in place of brown sugar. It made 30 delicious cookies, definitely book marking this for next time! Thanks for the recipe!

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