Chewy and Delicious Einkorn Pecan Chocolate Chip Cookies

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These soft and chewy einkorn pecan chocolate chip cookies are not only delicious, but packed with an extra boost of nutrients thanks to einkorn flour. They are one of my go-to cookie recipes! I promise your family will love them.

einkorn pecan chocolate chip cookies laying on a baking sheet

Why You’ll Love This Recipe

  • DELICIOUS ADD INS: I love trying out different add ins. The pecans add a delicious crunch! You could experiment with other add ins like walnuts or dark chocolate chunks.
  • SOFT AND CHEWY: This cookie recipe has the perfect texture! Its thick and soft, with crisp edges and a chewy center, just as all cookies should be, right?
  • BOOSTED WITH NUTRIENTS: Einkorn flour is an ancient grain that hasn’t been processed the same way regular all purpose flour has. Due to this, it is packed full of protein and vitamins, and boasts a much lower gluten content than modern flour, making it a good option for those who may be gluten sensitive.

Ingredients You’ll Need

This is a quick overview of essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!

  • Einkorn Flour: You’ll need all purpose einkorn flour for this recipe. I use Jovial Foods brand (linked below through Amazon).
  • Butter: Softened, please! You can use salted or unsalted.
  • Sugar: This recipe calls for a combination of brown and white sugar for ultimate flavor + texture.
  • Cornstarch: It may seem like an odd ingredient, but it helps promote thick and chewy cookies!
  • Pecans + Chocolate Chips: I used semi-sweet chocolate chips and chopped pecans, but you can experiment with different add ins, too.

Tips for Preparing to Make These Cookies

  1. I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
  2. Don’t skip out on the additions of the egg yolk and cornstarch. They help to make a much softer, chewier cookie!
  3. I recommend using cookie scoops so that all the cookies are uniform in size. I have linked the ones I like down below. I typically use a medium size scoop for cookies!
  4. I pretty much use salted butter exclusively, but you can absolutely substitute unsalted butter if you prefer.

Be sure to check out the full recipe and ingredient list below!

How to Bake These Cookies

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugars until light, about 1 minute. Add in the egg, egg yolk, and vanilla extract and mix until combined.
  3. Add in baking soda, salt, cornstarch and all purpose einkorn flour and mix again, scraping down the sides of the bowl if needed.
  4. Add in chocolate chips and chopped pecans and mix well. Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto the prepared cookie sheet.
  5. Bake in preheated oven until golden brown on the top, about 12-15 minutes. Bake time will vary depending on your oven and the size of your cookies.
  6. Lay baked cookies on a cooling rack to cool to room temperature (or don’t… warm cookies are absolutely delicious)
  7. Enjoy!
  • pecan chocolate chip cookie dough with a wooden spoon
  • a cookie scoop with pecan chocolate chip cookie dough
  • pecan chocolate chip cookie dough balls
  • a pan of chocolate chip pecan cookies

FAQs

Einkorn flour is an ancient grain that hasn’t been processed the same way modern wheat has. Because of this, it boasts a much higher protein content and is packed full of nutrients, making it a great way to sneak in more vitamins into your standard recipes!

These cookies will store well in an airtight container on the counter for up to 5 days.

Can I Freeze Cookie Dough?

Yes! These cookies can be made ahead of time and placed in the freezer until ready to bake. Sometimes I will make double the amount of cookie dough just so I can freeze some to have at a later time. My method for this is to scoop out balls of cookie dough and add them to a gallon sized freezer bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow them extra time to bake.

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Yield: 12 cookies

Einkorn Pecan Chocolate Chip Cookies

a pan of chocolate chip pecan cookies

These soft and chewy pecan chocolate chip cookies are not only delicious, but packed with an extra boost of nutrients thanks to einkorn flour. I promise your family will love them!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 sticks of butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 cups Einkorn flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of pecans, chopped

Instructions

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Using a large mixing bowl or a stand mixer fitted with a paddle attachment, cream together softened butter, white sugar, and brown sugar until fluffy. Add in the egg, egg yolk, and vanilla extract and mix until combined.
  3. Add in baking soda, salt, cornstarch and all purpose einkorn flour and mix again, scraping down the sides of the bowl if needed.
  4. Add in chocolate chips and chopped pecans. Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto the prepared cookie sheet.
  5. Bake in preheated oven until golden brown on the top, about 12-15 minutes. Bake time will vary depending on your oven and the size of your cookies.
  6. Let cool and enjoy! (or don't... warm cookies are absolutely delicious)

Notes

  • I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
  • Don't skip out on the additions of the egg yolk and cornstarch. They help to make a much softer, chewier cookie!
  • I recommend using cookie scoops so that all the cookies are uniform in size. I have linked the ones I like down below. I typically use a medium size scoop for cookies!
  • I pretty much use salted butter exclusively, but you can absolutely substitute unsalted butter if you prefer.
  • How to Freeze Cookie Dough: Scoop out balls of dough and add them to a gallon sized freezer bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow them extra time to bake.

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    © Rachael

    If you loved this recipe for easy einkorn chocolate chip cookies, I’d appreciate it if you came back and gave it a 5 star rating! I would love to know how this recipe turned out for you.

    Happy baking!

    Rachael

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