The Chocolate Chip Cookies I Keep Making (no refined sugar)

Naturally sweetened with crisp edges, a soft chewy center, and a finish of flaky sea salt.

When these are in the oven the whole kitchen smells so good! I've been reaching for einkorn flour a lot lately. It has this soft nutty quality that modern flour doesn't have. It's also an ancient grain that hasn't been hybridized like modern wheat so a lot of people find it easier to digest. And it works so well with less refined sugars. These cookies are simple and comforting and made with ingredients I actually feel good about giving my kids. And the chocolate with that flaky sea salt on top is so good…

I love baking with einkorn flour, it’s one of the oldest forms of wheat, with a naturally nutty flavor and a softer gluten structure than modern flour. When handled gently, it produces baked goods that feel tender and balanced rather than dense or overly sweet. For cookies especially, it’s become my go-to.

For sweetener, I love muscovado sugar. It’s less refined than conventional sugar and still contains its natural molasses, which gives these cookies a deep, almost caramel-like flavor and a slightly chewy center. If you don’t have muscovado on hand, coconut sugar works well too. It’s also minimally processed, just lighter and more neutral in flavor.

These cookies are soft in the center, lightly crisp at the edges, and rich without being heavy. They’re best enjoyed warm, but the flavor deepens even more by the next day.

Ingredients

Makes about 18 cookies

½ cup grass-fed butter, softened
¾ cup muscovado sugar (or coconut sugar)
1 large pasture-raised egg, room temperature
1½ teaspoons pure vanilla extract
1¾ cups all-purpose einkorn flour
½ teaspoon baking soda
¾ teaspoon fine sea salt
¾ cup semi-sweet or dark chocolate chips
Flaky sea salt

Method

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed for about 30–45 seconds, just until smooth and combined. Avoid overmixing.

Add the egg and vanilla and mix until just incorporated.

In a separate bowl, whisk together the einkorn flour, baking soda, and sea salt. Add the dry ingredients to the wet ingredients and mix gently until just combined. The dough will be soft.

Fold in the chocolate by hand.

Scoop the dough into 2-tablespoon portions and place on the prepared baking sheet, leaving space between each cookie. Sprinkle lightly with flaky sea salt.

Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.

Notes

Einkorn firms up as it cools so you want to pull them out a little early. Dark muscovado has the richest flavor but coconut sugar is lighter and more classic. Light muscovado is really good in these too!