These delicious vegan einkorn chocolate chip cookies are soft, sweet, and chewy. They are quick and easy to make.

Vegan einkorn chocolate chip cookies are on a plate outdoors. In the background are evergreen trees and the side of a barn.

Little Bear is already getting in the Christmas spirit. Every day this week, he has politely asked to listen to an oldies radio station that plays Christmas classics. Watching him joyfully dance to the holiday music fills me with Christmas cheer, and it inspired me to fill our bellies with wholesome einkorn cookies.

A plate of vegan einkorn chocolate chips cookies is beside a striped towel and a pine branch. A glass of plant-based milk is beside it.

He loves baking as much as dancing, so we spent the afternoon whipping up a batch of these vegan chocolate chip cookies, while the music played. We only recently finished all of our Thanksgiving leftovers (I wish there was more pumpkin pie), but I figured it’s not too early to start making Christmas cookies.

Served with a cold glass of plant-based milk, they are a sweet Christmas treat. Even so, these classic chocolate chip cookies can be enjoyed throughout all seasons, whether the trees are blanketed in shimmering snow or budding with beautiful blossoms. Made with whole grain einkorn flour and dark chocolate chips, this is one of my family’s favorite desserts.

A plate of vegan einkorn chocolate chip cookies is in front of a yellow flowering bush.

Tips for Making Vegan Einkorn Chocolate Chip Cookies

If you do not have whole grain einkorn flour, you should be able to substitute it with another whole grain or all-purpose flour without an issue. There have been times I’ve used freshly milled einkorn flour and others when I’ve used all-purpose einkorn flour for this recipe.

If you don’t have coconut oil, you could try using vegan butter.

I like to use maple and coconut sugar in this recipe, if I have both on hand.

A whole grain einkorn cookie fresh from the oven is taken off the baking sheet with a wooden spatula.

You can use less granulated sugar and add a 1/2 teaspoon of molasses.

You can also substitute the chocolate chips for dried fruit.

Toasted coconut and chopped nuts are delicious additions.

If you prefer ooey gooey cookies, pull them out of the oven when they don’t look quite done. They will firm up as they cool.

A graphic reads, "vegan chocolate chip cookies made with einkorn."

Ingredients

2 ¼ cups whole grain einkorn flour (or 2 cups all-purpose einkorn flour)
½ teaspoon salt
½ teaspoon baking soda
8 tablespoons coconut oil
¾ cup maple or coconut sugar (or a mix of both)
1 flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon pure vanilla extract
½ teaspoon ceylon cinnamon (optional)
½ cup dairy-free dark chocolate chips

Vegan einkorn chocolate chip cookie dough is on a baking tray ready for the oven.

How to Make Vegan Whole Grain Einkorn Chocolate Chip Cookies

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Combine the coconut oil, pure vanilla extract, and flax “egg” in a large glass bowl.

In a separate bowl, combine the whole grain einkorn flour, sugar, baking soda, salt and optional cinnamon.

Add the dry ingredients to the wet ingredients, and stir to combine.

Fold in the dairy-free dark chocolate chips.

Use your hands to roll tablespoon-size scoops of dough into balls and place them on the prepared baking sheet.

Bake for about 10 minutes or until golden brown.

Transfer cookies to a wire rack to cool.

Enjoy!

Vegan einkorn chocolate chip cookies are cooling on a wire rack.

How to Store Plant-Based Einkorn Chocolate Chip Cookies

These cookies can be stored in an airtight container for 3 to 4 days. They can also be frozen for a few months. (The dough can be frozen, too.)

Three chocolate chip cookies are on a blue plate on top of a colorful plaid placemat.

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A graphic with the text "whole grain einkorn chocolate chip cookies" shows plant-based einkorn cookies cooling on a wire rack.

Vegan Einkorn Chocolate Chip Cookies

These delicious vegan einkorn chocolate chip cookies are soft, sweet, and chewy. They are quick and easy to make.

Ingredients

2 ¼ cups whole grain einkorn flour (or 2 cups all-purpose einkorn)
½ teaspoon salt
½ teaspoon baking soda
8 tablespoons coconut oil
¾ cup maple or coconut sugar (or a mix of both)
1 flax "egg" (1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon pure vanilla extract
½ teaspoon ceylon cinnamon (optional)
½ cup dairy-free dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Combine the coconut oil, pure vanilla extract, and flax "egg" in a large glass bowl.

3. In a separate bowl, combine the whole grain einkorn flour, sugar, baking soda, salt, and optional cinnamon.

4. Add the dry ingredients to the wet ingredients, and stir to combine.

5. Fold in the dairy-free dark chocolate chips.

6. Use your hands to roll tablespoon-size scoops of dough into balls and place them on the prepared baking sheet.

7. Bake for about 10 minutes or until golden brown.

8. Transfer cookies to a wire rack to cool.

9. Enjoy!

Notes

If you prefer ooey gooey cookies, pull them out of the oven when they don’t look quite done. They will firm up as they cool.

If you do not have whole grain einkorn flour, you should be able to substitute it with another whole grain or all-purpose flour without an issue. There have been times I've used freshly milled einkorn flour and others when I've used all-purpose einkorn flour for this recipe.