Chocolate Chip Einkorn Cookies

These are a fabulous alternative to your typical sugar laden varieties. We’ve heard from multiple people who struggle with wheat/gluten and sugar sensitivities, that these simple chocolate chip einkorn cookies don’t bother them!

Sweet enough without heavy sugar loads, the coconut sugar used in this recipe has a lower glycemic index than brown sugar, and contains nutrients like iron, zinc, calcium, and potassium. The absence of white and brown sugar skips the teeth tingling and goes right to delicious.

I like to make a double batch every so often and then freeze a bunch. They thaw well and provide a sweet treat for our food sensitive kiddos to enjoy when going special places!

Chocolate Chip Einkorn Cookie Ingredient Notes

The start of any great recipe begins with good quality ingredients. We’re a raw dairy family, but a great butter substitute is Kerrygold’s Pure Irish Butter. Soft, creamy, and rich in flavor, it’s made from the milk of grass-fed cows where the weather produces lush grass year round.

Since our family farm raises chickens, we tend to be a bit snobby when it comes to eggs. There is no comparison to free-range chickens raised with organic, soy free feed. The yolks are always darker and more flavorful. Try to find some from a small, family farm nearby if possible!

Einkorn flour is an ancient heirloom grain (never hybridized). This flour does contain gluten, but it lacks the gluten proteins that typically trigger gluten sensitivities. Jovial ‘s 100% Organic Einkorn All-Purpose Flour is the only flour our entire family has been able to consume, on a consistent basis over the last 5 years, without anyone reacting to it.

A lot of chocolate chips are made with artificial/natural flavors, soy products, and processed in a facilities with common allergens. We’ve used the dark morsels and semisweet mini-chips from Enjoy Life Chocolate Chips for years now! They’re free from 14 common allergens, including dairy, nut, and soy.

Chocolate Chip Einkorn Cookie Recipe Notes

Starting with well creamed butter and sugar are key to any recipe. Coconut sugar is drier by nature and takes a little longer to blend in. I don’t like to make extra dishes, so I used to mix batters by hand with a fork in a bowl. But as hubby kept dropping hints using a stand mixer would make better cookies, I relented and rarely use a fork now.

I cream the butter and sugar until small “peaks” form. This consistency has led to the best results. Don’t ya hate having to try a cookie recipe multiple times to get it right!

We also found mixing the dough longer produced an exceptionally moist cookie. At first glance, it may look like the dough is overmixed because it looks oily (almost like the oil in the butter is separating). But by far, they’ve been the best balance of crispy on the outside and slightly chewy in the middle.