Sometimes the best recipes aren’t planned.
I was craving chocolate chip cookies and happened to have some einkorn flour left in my pantry, so I decided to make a batch. Einkorn behaves differently. Softer, sweeter, more delicate, and when you get the balance right, the cookies come out golden, puffy, and absolutely irresistible.
I found a recipe from Jovial Foods to use as a starting point, but when I saw it called for a stick and a half of butter, I decided to make a few changes. I reduced the butter to one stick and added a couple of tablespoons of avocado oil instead. I used different flour ratios, and a chilling step for a softer texture.
I wasn’t trying to create a new recipe. I just wanted a really good chocolate chip cookie with the ingredients I already had.
And somehow, that little experiment turned out better than I expected. The cookies came out soft and tender in the center, lightly golden around the edges, and filled with melty chocolate chips. They were so good that, I’ll admit, I couldn’t stop at just one.
These aren’t “healthy” cookies, and I’m not going to pretend they are. They’re an indulgent treat. But I do enjoy making treats with ingredients I feel good about using, so I chose organic einkorn flour, grass-fed butter, organic sugars, organic vanilla, pasture-raised eggs, and Hu chocolate chips.
Sometimes healthy living isn’t about making every food perfect. Sometimes it’s simply about enjoying the treat and choosing good ingredients when you can.
Ingredients
- 1 stick (½ cup) softened butter
- 2 tbsp neutral oil (avocado, light olive, or melted/cooled coconut)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups einkorn flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- In a stand mixer with the paddle attachment, cream the softened butter, oil, brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla. Mix briefly.
- In a separate bowl, whisk together the einkorn flour, baking soda, and salt.
- Add dry ingredients to the wet and mix gently until just combined.
- Stir in chocolate chips (or press them in later for a bakery‑style top).
- Chill dough for 20–30 minutes.
- Scoop onto a parchment‑lined baking sheet.
- Bake at 350°F for 9–11 minutes, until edges are lightly golden.
- Cool on the tray for 5 minutes before transferring to a rack.
Notes
- Chilling helps einkorn hold its shape.
- Pressing chips on top after chilling gives that bakery‑style look.
- For chewier cookies, reduce bake time by 1 minute.
- For crispier edges, bake 1–2 minutes longer.
One Simple Step
Next time you bake something indulgent, try swapping in one better-quality ingredient. It doesn’t have to be healthy, just a little more intentional.
