Einkorn Oatmeal Chocolate Chip Cookies

These Einkorn Oatmeal Chocolate Chip Cookies are the perfect mix of chewy oats, buttery brown sugar, and gooey chocolate chips. They take me right back to my grandma’s kitchen.  She used to make these on repeat and the smell of brown sugar and butter would fill the house, as soon as they were out of the oven I would grab two (or three) warm off the pan before dinner. I have updated the classic recipe using einkorn flour for a lighter, easier-to-digest twist that keeps that nostalgic flavor.

Ingredient Sneak Peek

• all-purpose einkorn flour
• baking soda
• pink Himalayan salt
• organic butter
• organic brown sugar
• organic vanilla extract
• egg
• chocolate chips
• old fashioned oats

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Einkorn Oatmeal Chocolate Chip Cookies

Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, chocolate chip, chocolate chip cookies, einkorn chocolate chip cookies, oatmeal chocolate chip

Servings: 24

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater

Ingredients

• 2 cup all-purpose einkorn flour
• 1 tsp baking soda
• 1 tsp organic cinnamon
• 1 tsp pink Himalayan salt
• 1 cup organic butter
• 1½ cup organic brown sugar
• 2 tsp organic vanilla extract
• 2 large egg (room temperature)
• 1 cup chocolate chips (real good or nestle simple)
• 1½ cup organic old fashioned oats

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Instructions

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients of 2 cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted,1½ cup organic brown sugar, and 2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup chocolate chips and 1½ cup organic old fashioned oats until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Refrigerate for 15 minutes.
• Bake for around 9 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour. 

Storage and Freezer Tips

Store Cookies in an air-tight container for up to 3 days on the counter.

Place on a parchment lined baking sheet.  Freeze for 2 hours and then transfer to an air-tight container for up to 2 months.

Swaps and Substitutions

Swap regular all-purpose flour for einkorn flour using 3/4 cup all purpose flour for every 1 cup einkorn flour.

Add 1/2 cup chopped walnuts or pecans for crunch

Add a drizzle of chocolate once cooled for a bakery look.