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Einkorn Oatmeal Chocolate Chip Cookies made with freshly milled flour are any sweet tooth lover’s dream. Einkorn, the first cultivated wheat, is incredibly nutritious and has the best natural flavor.

In this recipe, I have worked hard to emphasize that great taste of einkorn, while adding a bit of sweetness, chocolate flavor, and chew from oats. To make it even better, these cookies do not require a long rest in the fridge! Simple mix, rest on the counter for 20 minutes, and bake!

What could be better than that?

Jump to Recipe

Why Bake with Fresh-Milled Einkorn Flour?

What Makes Einkorn Different from Modern Wheat

Einkorn has simpler genetics than modern wheat. While modern wheats contain 42 chromosomes, einkorn has just 14.

Einkorn is a difficult wheat to grow due to several factors. First, its berries are encased in a husk that must be removed before milling, which reduces the usable yield after harvest.

This ancient grain grows much taller than modern wheat varieties, making it more susceptible to being blown down by strong winds. Additionally, einkorn produces smaller heads with fewer kernels per stem, which makes harvesting more challenging.

Modern wheat has undergone hybridization—the process of combining different wheat varieties with desirable traits to form new varieties. As a result, modern wheat generally produces larger grain heads, higher yields, shorter plants, and clusters its grains at the top of the plant’s stem.

Health Benefits of Einkorn Flour

What Is an Ancient Grain?

Einkorn is considered an ancient grain. What exactly is that, you ask? Ancient grains are particular varieties of grains that can be dated back to the beginning of wheat cultivation. These grains include einkorn, spelt, emmer, and khorasan.

If you’re new to fresh-milled baking, my Wheat Berry 101 post walks through what wheat berries are and what type of wheat is best for various baking applications.

Nutritional Advantages of Einkorn

Einkorn is vastly more nutritious than your average modern wheat. Einkorn contains around 30% more protein and antioxidants. It also has a larger amount of B vitamins and essential dietary and trace minerals. Amazingly enough, einkorn also contains 200% more lutein (the same antioxidant found in egg yolks) than modern wheat.

Comparing einkorn to durum wheat (which is traditionally used to make pasta), einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B6.

Check out my blog post here for a more thorough breakdown of the benefits of all fresh-milled flours.

Why This 100% Einkorn Oatmeal Chocolate Chip Cookie Recipe Works

This recipe celebrates the natural qualities of einkorn—its rich flavor and internal structure perfectly suited for quick-baked goods.

I tested this recipe hard to create, what I believe to be, the best einkorn cookie recipe. While many cookie recipes require a long fridge rest, mine can be baked very quickly, with only a 20-minute counter rest. They work just as well when rested in the fridge if you want to prep the dough for another day.

Einkorn flour has very specific requirements for the flour-to-sugar-to-butter ratios. This is why I provide exact gram measurements. If you follow my recipe closely, you will be able to achieve a wonderful cookie made with wholesome einkorn flour.

For more detailed information about baking with einkorn and understanding its unique gluten structure, I highly recommend Einkorn: Recipes for Nature’s Original Wheat by Carla Bartolucci.

Tools You’ll Need

Grain mill
Kitchen scale (highly recommended) or measuring utensils
Large mixing bowl and handheld mixer or stand mixer
Dough whisk or wooden spoon
Baking sheet
Parchment paper
Cookie dough scoop (optional, but so handy)

Are you interested in more fresh-milled baking tools that I find helpful? Then check out this post!

Ingredients for Fresh-Milled Einkorn Oatmeal Chocolate Chip Cookies

Fresh-milled einkorn flour
Baking soda
Salt
Softened, unsalted butter
Brown sugar
Egg
Vanilla extract
Rolled oats
Chocolate chips

Step-by-Step: How to Make Fresh-Milled Einkorn Oatmeal Chocolate Chip Cookies

Step 1: Mill Grains and Beat Butter/Sugar

Mill your einkorn grains. Beat your softened, unsalted butter and sugar together on medium speed in your stand mixer.

A note on the butter: you want it slightly soft, but not nearly melted. In the summer, about 1 hour on the counter works well in my kitchen. In the winter, you may need more time. Check out my image above for a good example of what your butter should look like. You want your finger to leave a small indentation but not easily push through.

Step 2: Mix Dry Ingredients

While your butter/sugar is beating, mix together your flour, salt, and baking soda in a separate bowl.

Add your egg and vanilla into the butter/sugar and mix until well combined. You may need to scrape down your bowl a bit.

Step 3: Mix Dry into Butter/Sugar

Add your flour mixture into the stand mixer and mix well.

Step 4: Mix in Oats and Chocolate Chips

Add your oats and chocolate chips to the dough and mix well. I love dark chocolate chips in this recipe.

Step 5: Counter Rest

If you want to bake right away, preheat your oven to 375℉, and let your dough rest on the counter for 20 minutes. You can also cover your dough and let it sit in the fridge for whenever you’d like to have it.

Step 6: Scoop and Bake

Line a baking sheet with parchment paper or spray with oil/butter.

I like to use a 2-tablespoon cookie scoop. Use your scoop or a spoon to place the dough onto the pan, leaving the dough in rounded balls. There’s no need to flatten or shape them—just scoop and set them down as they are.

In my oven, 8 minutes is perfect for a cookie this size. If you adjust the cookie size, you’ll need to change the baking time. Regardless, the cookies should look slightly underbaked and soft when you take them out—they’ll set as they cool. Be sure to experiment with your oven and texture preferences.

If you want perfectly round cookies, try this trick: As soon as you take your cookies out, use a wide-mouth mason jar to gently cover the cookie. Swirl the jar in a circle, tapping the edges of the cookie a few times. It works like a charm!

Let cool and enjoy!

Fresh-Milled Einkorn Oatmeal Chocolate Chip Cookies

Prep Time: 15 minutes
Rest Time: 20 minutes (optional)
Bake Time: 8–10 minutes per batch
Yield: About 24 cookies (2-tbsp scoops)
Method: Cookie scoop + baking sheet

Important: Use a kitchen scale for best results with fresh-milled flour. Gram measurements are most accurate. Volume estimates are provided only as a convenience.

Ingredients

200 g fresh-milled einkorn flour (about 1 2/3 cups)
3 g baking soda (about 1/2 tsp)
5 g salt (about 1 tsp)
113 g unsalted butter, softened (about 1/2 cup / 1 stick)
140 g brown sugar (about 2/3 cup, packed)
1 egg
2 tsp vanilla extract
100 g old-fashioned oats (about 1 1/4 cups)
150 g chocolate chips (about 3/4 cup to 1 cup)

Step 1 – Cream Butter & Sugar

Beat softened butter and brown sugar until light and creamy. Mix in egg and vanilla.

Step 2 – Mix Dry Ingredients

In a separate bowl, combine fresh-milled flour, baking soda, and salt.

Step 3 – Combine Dough

Add dry ingredients to the butter mixture and mix until just combined.

Step 4 – Add Mix-Ins

Fold in oats and chocolate chips until evenly distributed.

Step 5 – Rest Dough (Optional)

Let dough rest 20 minutes at room temperature or chill for thicker cookies.

Step 6 – Scoop & Bake

Scoop dough into 2-tbsp portions onto a parchment-lined baking sheet. Bake at 375°F for 8–10 minutes, until edges are set but centers look slightly underbaked. Cool on tray.

Recipe Notes

These cookies are best when slightly underbaked in the center for a soft, chewy texture. Fresh-milled einkorn absorbs moisture differently than all-purpose flour, so results may vary slightly depending on grind and hydration.

Tips For Success

Mill your einkorn on a fine setting
Use a kitchen scale for accurate measurements
Let your butter be slightly soft; your finger should leave a small indentation, but not melt easily through
Your dough will benefit from a 20-minute rest on the counter

Storage and Freezing Instructions

Einkorn cookies store well on the counter for up to 5 days. I use this bread bag for storage, but a bread box like this one would work well, too.

This would be an excellent opportunity to fill your freezer! Double or even triple this batch.

Frozen cookie dough is one of the best things to keep tucked away for when the sweet tooth hits! I recommend scooping and shaping your cookie dough balls, then laying them on a parchment-paper-lined baking sheet and freezing them. Once they are frozen solid, place them in a freezer-safe bag, remove excess air, and seal.

Alternatively, you can bake your cookies, let them cool completely, put them in a freezer-safe bag, and remove as much air as possible. Don’t forget to label them along with the date. It is best to eat them within 3 months.

FAQ

Can I use all-purpose einkorn flour instead of freshly milled einkorn?

You definitely can, though my recipe was measured precisely for whole-grain einkorn. You may find that you need to use slightly less flour.

Why are my fresh-milled oatmeal cookies dry or crumbly?

You likely added too much flour. Follow my gram measurements exactly for best results.

Do fresh-milled oatmeal chocolate chip cookies stay soft for several days?

Fresh-milled oatmeal chocolate chip cookies stay wonderfully soft for several days when stored in an airtight container—though they rarely last that long in our house! ☺️

One simple trick is to place a slice of bread in the container with the cookies. The bread helps keep the cookies soft by sharing its moisture with them as they sit. As the bread dries out, the cookies stay fresher and softer for longer.