This recipe for Einkorn Chocolate Chip Oatmeal Cookies is the oatmeal cookie I enjoyed in my childhood. This cookie is not too sweet and has good structural integrity.

einkorn chocolate chip cookies on a black cooling rack

Why are these My Favorite Einkorn Chocolate Chip Oatmeal Cookies?

When I was younger my 3rd grade teacher, Ms. Moore, made my family oatmeal cookies every 8 weeks. My mom was Ms. Moores’ hair stylist and for a tip, my mom was given a bag of chocolate chip oatmeal cookies. No cookie recipe prior to this recipe came close to Ms. Moore’s cookies. Ms. Moore’s oatmeal cookies were not overly sweet, they were a big and solid cookie. My entire family loved them and we always asked Ms. Moore how were they just so perfect. Ms. Moore had a funny response, she told us she had made them for so long in an old bowl and on old cookie sheets that the cookies just knew exactly what to do.

What is Einkorn?

Einkorn is an ancient grain. Einkorn is a primitive wheat that has not been hybridized. The word Einkorn is German, and it means single grain. Einkorn flour has higher protein than traditional modern wheat. Einkorn has less starch (meaning it has fewer carbohydrates) than traditional modern wheat. People can tolerate Einkorn flour (wheat) better than modern wheat for multiple reasons. Just one reason is that Einkorn’s gluten is weak. Read more about the history of Einkorn and why it is better for you and easier to digest at Einkorn.com. Jovial Foods website is another great resource for the history and the benefits of Einkorn. This link takes you to the Jovial Foods website and tells you 10 quick facts about their Einkorn.

Try some of my other Einkorn recipes: Easy Whole Wheat Einkorn Pita Bread

Different Types of Salt and Brands of Salt Have Different Weights:

All of my recipes use Diamond Crystal Kosher Salt. It is what a lot of food bloggers and recipe developers use to have a universal and consistent saltiness. Diamond Crystal Kosher Salt weighs much lighter and is a less salty salt per measure measurement.

For example, Morton kosher salt, table salt, and sea salt are much saltier salts than Diamond Crystal Kosher Salt. Please be aware and adjust the recipes as needed. It would be good to use measuring spoon measurements for salt instead of weight/gram measurements if you use a different brand of salt. Let me show you why:

Diamond Crystal Kosher Salt 1Tablespoon = 10 grams

Morton Kosher Salt 1Tablespoon = 15 grams

Table Salt 1Tablespoon = 17 grams

Sea Salt 1Tablespoon = 15 grams

A tablespoon is a tablespoon, but if you went by gram weight and swapped Diamond Crystal Kosher Salt for table salt, you would actually have about 1 tbsp and 2 tsp of salt instead of just one tablespoon.

Equipment Needed

3 Bowls:
- Stand mixer bowl or large for mixing all the ingredients.
- Bowl to sift dry ingredients into.
- Bowl to measure sugars in and whisk sugars to get any lumps out of the sugar. Also, use this bowl to crack eggs into once sugar is added to stand mixer bowl.
  - (I like to use large Pyrex measuring cups as my bowls because I like the handles.)
Stand Mixer or Hand Mixer
Kitchen Scale
Whisk
Measuring Spoons
Spatula/Bowl Scraper
¼ cup ice cream scooper to scoop out cookie dough
Baking Tray
Cooling Rack
Silpat or Parchment Paper

How to make My Favorite Einkorn Chocolate Chip Oatmeal Cookies:

ingredients:

120 grams all-purpose Einkorn flour (1 cup)
6 grams baking soda (1 ¼ teaspoons)
4 grams cornstarch (1 ½ teaspoons)
4 grams Diamond Crystal Kosher Salt (1 ¼ teaspoons)
- If you use any salt other than Diamond Kosher salt, use measuring spoons to measure the salt; Diamond is much lighter. *See the note above.*
113 grams butter (1/2 cup)
75 grams brown sugar (1/3 cup packed)
65 grams white sugar (1/3 cup)
50 grams egg (One egg)
3 grams vanilla extract (1 teaspoon)
90 grams oats (1 cup)
170 grams Chocolate chips (1 cup)

step by step instructions:

First, gather all your ingredients and equipment needed.

Second, let the butter come to room temperature.

Next, in the bowl for dry ingredients, sift the Einkorn flour, cornstarch, salt, and baking soda. (Sometimes Einkorn needs to be sifted twice as it is a dense flour and clumps easily.)

Then, in the bowl for sugars, add the sugar and use a whisk to “sift” out any clumps.

making Einkorn cookies three separate bowls 1 bowl for sifted flour 1 for sugar 1 bowl to mix all ingredients next to half gallon ball jar and 10 pound bag of Jovial all-purpose einkorn flour

Now, add the room-temperature butter into the bowl of the stand mixer with the paddle attachment. Then, cream the butter (butter only) on a medium-low speed until the butter changes color. You will know when butter is done being creamed when the butter becomes a pale yellow to whitish color and can hold a peak. This can take a couple of minutes. (Alternatively, you can use a large bowl and hand mixer.)

making cookies adding sugar to butter in a red KitchenAid stand mixer with a glass bowl creaming butter with flat beater

Next, add the sugars (that you previously combined into a separate bowl and whisked out the lumps) into the stand mixer bowl with the butter. Mix for 2-4 minutes on medium-low speed, stopping every 30 seconds scrape down the sides of the bowl until fully combined with the butter.

making cookies adding sugar to butter in a red KitchenAid stand mixer with a glass bowl

Now, crack the eggs into a separate bowl. (Use the bowl that had the sugar to not dirty an additional bowl.) Weigh and whisk the eggs before adding to the sugar and butter mixture in the stand mixer bowl.

don’t OVER MIX the egg with the butter and sugar!

Then, add the egg and vanilla to the bowl of the stand mixer. Mix on low for only about 30 seconds. Over-mixing the eggs with the butter and sugar can cause your cookies to deflate and spread too much in the oven. The egg might not be fully incorporated, but that is okay.

Add the dry ingredients to the stand mixer’s bowl. After only 30 seconds of mixing on medium-low speed, scrape down the sides of the bowl and make sure the bottom of the bowl has been fully incorporated. Do this two more times or until the ingredients just combined. (Don’t over mix.)

making cookies adding sugar to butter in a red KitchenAid stand mixer with a glass bowl ingredients just combined

making cookies in a red KitchenAid stand mixer with a glass bowl folding in ingredients

Next, add the oats to the stand mixer’s bowl. Pulse on medium-low about 5-10 times, and scrape down the sides of the bowl between pulses if needed. Make sure the bottom of the bowl is also fully incorporated.

making einkorn cookies adding in oatmeal

Then, add the chocolate chips, pulse stand mixer 5 times.

making cookies adding sugar to butter in a red KitchenAid stand mixer with a glass bowl pulsing in oatmeal

Finally, Remove the bowl from the stand mixer, and with a spatula or a bowl scraper, turn the dough on itself until it looks fully combined. (Make sure the bottom of the bowl is fully incorporated.)

The dough needs to rest/chill in the refrigerator before baking. However, it is easier to scoop out now and have rest in the scooped form rather than refrigerating that entire batter and then trying to scoop chilled/hard cookie dough.

First, line a baking tray with parchment paper.

Scoop out all the dough with the ¼ cookie scooper or any size scoop you like.

Place them close so they all fit on the baking tray but are not touching. (This is just for chilling in the refrigerator.)

woman scooping out cookie dough with an ice cream scoop and placing it on a baking sheet lined with parchment paper

I get around 12 cookies with a #16 scoop: (1/4 cup/ 4 tablespoon scooper).

Cover with plastic wrap and chill in the refrigerator for one hour up to an entire day, 24 hours. If it is going to be longer than 24 hours, put them in the freezer until they are ready to bake.

baking the cookies

Preheat the oven to 325°F.

Line baking sheets with parchment or silpats.

Add only 5- 6 cookies per baking sheet (unless using a smaller cookie scoop).

Flaten the cookie with a glass or your hand so that the cookie is about ½” thick and even.

flattened cookies on Silat before it going into the oven silpat on a backing sheet

Bake at 325 until done – a light golden brown this can be 10-18 minutes depending on your oven, so check them at 10 minutes and turn the baking sheets around. Then check the cookies every 2 minutes until you get to know your oven and its cooking/temperature/time with this recipe. (If cooking from frozen, they can take a couple extra minutes.)

einkorn chocolate chip cookie close up shot on a black cooling rack

Let them cool on the baking sheet for 5 to 10 minutes and then transfer the cookies to a cooling rack.

einkorn chocolate chip cookies on a black cooling rack on a baking sheep

Cookies are best to enjoy on the day of baking but can be stored in an airtight container for 3 days.

Optional: freeze cookie dough in a pre-scooped shape, take out frozen cookie dough, and bake the number of cookies desired.