Einkorn Flour Pumpkin Chocolate Chip Cookies
November 1, 2023
super easy
Cookie recipes are a dime a dozen. You can find them anywhere and everyone claims theirs’ is the best! So here I am, telling you again that I have made the best einkorn flour pumpkin chocolate chip cookies! These are flavorful, soft, with a crispy, delicious edges! The coconut sugar adds a depth of flavor that helps lift the pumpkin. That combined with the perfect blend of spices leaves you with the perfect pumpkin chocolate chip cookies!
Modern wheat can cause problems with digestion. The gluten structure is tough and difficult to break down. That combined with poor farming practices can take a toll on our gut health. This past year 2/3 of my family has been diagnosed with gluten sensitivities. Not to be confused with celiac, very different. I was determined to find the best way to keep enjoying our favorite foods. While researching I found ancient grain einkorn flour! It is a non hybridized wheat, low in gluten, fragile gluten structure so it’s easy to break down, and grown without harsh pesticides. And the best part, it bakes very similar to regular wheat. I buy my einkorn from Jovial Foods.
If you don’t want to use einkorn, you can use all purpose flour too. All our recipes have a conversion so you can use either option! To see more einkorn flour recipes, click here and search ‘einkorn’. Another reason I feel these are the best cookies is because I do not use a jarred pumpkin spice. These blends vary greatly in taste! I much prefer to add my own seasonings. I use a blend of cinnamon, all spice, and ground nutmeg. Its the perfect blend and so flavorful!
I love swapping coconut sugar or cane sugar or brown sugar. Coconut sugar is a bit lower on the glycemic index because it contains a bit of inulin, which is a soluble fiber and has added health benefits. This slows down the digestion process a bit more than regular white sugar. You can always use cane sugar or brown sugar if you have problems finding coconut sugar or if you just prefer not to use it.
Here are the star ingredients of the chocolate chip pumpkin cookies:
Ingredients
2 sticks of butter (1 cup), room temperature
2 eggs
1.5 c coconut sugar
3 c einkorn flour ( 2 1/4 c regular all purpose flour)
1/2 tsp baking soda
1 tsp sea salt
1/2 can pumpkin puree
1 tsp vanilla extract
1/4 c maple syrup or honey
2 tsp cinnamon
1/4 tsp all spice
1/8 tsp ground nutmeg, I prefer freshly ground but use what you have
1 bag chocolate chips (can be semi sweet or dark chocolate chips)
Instructions for Einkorn Pumpkin Cookies
Preheat oven to 350. In a large bowl with hand mixer or bowl of a stand mixer with paddle attachment, add the room temperature sticks of butter, and beat for a few second. Then add in the coconut sugar and continue to beat for 2-3 minutes until well mixed. Add in the eggs and beat again until the mixture appears light and fluffy in texture.
Once ready, add in vanilla, pumpkin puree, and maple syrup or honey. Mix well. I like to sift my dry ingredients before adding to avoid clumps. You can or skip. Sift the flour, baking soda, salt in a separate bowl. Add to bowl with spices and chocolate chips. Use a spoon and mix well until you don’t see any dry flour.
At this point, I like to refrigerate the dough for 30 minutes. The end result will give you those crispy edges but it will still have a chewy texture! The perfect combo for my taste.
Once they set, grab a cookie sheet and line with parchment paper or a silicone mat will work too. Use a cookie scoop or a spoon for drop cookies and scoop out 1-2 tbsp of cookie dough on to cookie sheet. You can play around with the sizing but adjust your baking time accordingly. Bake at 350 degrees for 10-13 minutes, or until edges are golden brown but the middle is still chewy. Transfer cookies to a wire rack and allow them to cool. Store in an airtight container for a few days or you can freeze!
Additional Information
You can also freeze unbaked cookie dough in balls and store in airtight container in freezer. Just pull out when you want some fresh cookies. You might have to add a few minutes to the baking time but its such a time saver!
Not a fan of pumpkin, you can leave it out and add it a touch more flour for delicious einkorn chocolate chip cookies!
These einkorn pumpkin chocolate chip cookies will be a new family favorite in no time! I took a plate of these with us once to a friends and they were devoured in minutes! You really can use real food ingredients and make some amazing recipes you can feel good about serving to your friends and family. I hope you give these a try!
Einkorn Flour Pumpkin Chocolate Chip Cookies
Ingredients
- 2 sticks of butter 1 cup, room temperature
- 2 eggs
- 1.5 c coconut sugar
- 3 c einkorn flour 2 1/4 c regular all purpose flour
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup can pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup maple syrup or honey
- 2 tsp cinnamon
- 1/4 tsp all spice
- 1/8 tsp ground nutmeg I prefer freshly ground but use what you have
- 10 oz bag chocolate chips can be semi sweet or dark chocolate chips
Instructions
- Preheat oven to 350. In a large bowl with hand mixer or bowl of a stand mixer with paddle attachment, add the room temperature sticks of butter, and beat for a few second. Then add in the coconut sugar and continue to beat for 2-3 minutes until well mixed. Add in the eggs and beat again until the mixture appears light and fluffy in texture.
- Once ready, add in vanilla, pumpkin puree, and maple syrup or honey. Mix well. I like to sift my dry ingredients before adding to avoid clumps. You can or skip. Sift the flour, baking soda, salt in a separate bowl. Add to bowl with spices and chocolate chips. Use a spoon and mix well until you don't see any dry flour.
- At this point, I like to refrigerate the dough for 30 minutes. The end result will give you those crispy edges but it will still have a chewy texture! The perfect combo for my taste.
- Once they set, grab a cookie sheet and line with parchment paper or a silicone mat will work too. Use a cookie scoop or a spoon for drop cookies and scoop out 1-2 tbsp of cookie dough on to cookie sheet. You can play around with the sizing but adjust your baking time accordingly. Bake at 350 degrees for 10-13 minutes, or until edges are golden brown but the middle is still chewy. Transfer cookies to a wire rack and allow them to cool. Store in an airtight container for a few days or you can freeze!
Leave a Reply