Whole Wheat Chocolate Chip Cookies

These are the perfect whole wheat chocolate chip cookies. They are soft, the perfect texture with a good balance of sugar, salt, and chocolate. You would not even know they were full of nutrition from whole grains. My kids even prefer them over white flour so that’s saying something.

You can use different varieties of wheat, like Einkorn, soft white, Spelt, or store-bought whole wheat flour. We have tried them all. Yum!

Why is Einkorn wheat better for you?

Einkorn grain has grown alongside human civilization since ancient times. Untouched by hybridization, einkorn has retained its primitive genetic code that contains only 14 chromosomes—a huge difference from the 42 chromosomes contained in modern hybridized wheat. This superior ancient grain also contains less gluten than modern whole wheat and is more abundant in many vitamins and minerals.

Why is whole wheat better for you?

Whole wheat is nutrient-rich, full in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients, has lower glycemic index reducing the risk of type 2 diabetes, contributes to heart health and can help lower cholesterol levels and blood pressure. The fiber and nutrients in whole grains can help keep you feeling full, which may prevent overeating. Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases.

Will this recipe work with all-purpose Einkorn flour?

Yes, the cookies will still be delicious and soft with all-purpose Einkorn, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.