These einkorn chocolate chip cookies are a remake of the classic. Simple and delicious, yet free of dairy, nuts, soy, corn, rice, coconut and egg whites.
Who doesn’t love chocolate chip cookies? I know I sure do!
Mom’s cookies are the best.
Growing up my mom was famous for her chocolate chip cookies (and still is!). It was rare we didn’t have any in the house.
We would eat two or three fresh out of the oven.
She still brings her cookies to every family function or church event. They aren’t fancy, just plain old all purpose flour, butter, sugar, etc. But she somehow transforms the ingredients into something unique.
I miss those cookies. I can almost taste one right now.
Finding an alternative.
Even though I can’t eat my mom’s cookies I can indulge in einkorn chocolate chip cookies once in a while.
This version is super easy to make. Plus it doesn’t have dairy, nuts, soy, corn, rice, coconut or egg whites.
Dessert or breakfast.
If you need a quick treat einkorn chocolate chip cookies are perfect. Or use the base and add whatever you like to make it your own.
There is no need to soak the flour, which makes them even easier!
Add dried fruit and seeds to create a breakfast cookie. Or keep it classic with just chocolate chips.
No matter what you add they’re good! Especially fresh out of the oven.
Soft cookie dough with melted chocolate.
Who can resist that?!
In need of a cookie fix?
Try something new with einkorn chocolate chip cookies.
- 1 cup einkorn flour
- 1/2 cup whole wheat, all purpose or white rice flour
- 1/2 tsp. unrefined sea salt
- 1 tsp. baking soda
- 1/2 cup honey
- 3 egg yolks
- 1/4 cup olive oil, avocado oil or melted tallow
- 1/4 cup add-ins: chocolate chips, dried fruit, seeds
- Heat oven to 350*F.
- In a large bowl combine all of the ingredients except add-ins. Beat until well combined.
- Stir in chocolate chips.
- Scoop mounds onto a parchment lined baking sheet.
- Bake for 15 minutes.
- Cool and store in a sealed container for up to a week or in the freezer for up to a year.