Kamut Flour Chocolate Chip Cookies
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In this twist on classic chocolate chip cookies, I use Kamut flour in place of all purpose. Kamut flour has a very distinct flavor, one that brings nuttiness and a slight sweetness to recipes, all the while giving you more nutrients! Try these Kamut Flour Chocolate Chip Cookies the next time you're craving cookies.
If you're looking for more takes on classic chocolate chip cookies, try my Malted Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, or my Sesame Chocolate Chip Cookies.
Table of Contents
Why You'll Love This Recipe
Kamut Flour: My secret ingredient in this recipe is Kamut flour. If you're unfamiliar with this flour, Kamut is an ancient grain, and you know what they say about ancient grains — they are better for you. So that means I a healthier chocolate chip cookie. Yeah… they're still cookies. Check out my post What is Kamut Flour? to learn more about this flour.
Healthier: Since Kamut is an ancient grain, that means it hasn't been refined like a traditional all purpose flour. It holds more nutrients because of this. It also has a distinct flavor that's kinda nutty. I love it because depending on what you pair it with, it can be really sweet or more like a whole grain. These chocolate chip cookies are a little hearty with a nutty flavor. They are definitely a healthier chocolate chip cookie.
Soft & Chewy: This recipe for Kamut Flour Chocolate Chip Cookies is soft and chewy, just like your classic chocolate chip. So, this healthier chocolate chip cookie is nostalgic in texture.
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Food to Live Organic Kamut Flour
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and milk and mix to combine. Add the Kamut flour, baking soda, and sea salt in that order. Mix on low until combined, and then add in the chocolate chips and mix to combine.
Step 3
Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter. Space them at least 1-inch apart.
Step 4
Bake for 12 to 15 minutes or until puffed and set in the middle. Sprinkle with coarse sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets. (Make sure to check the Notes at the bottom of the recipe for the high altitude baking time).
Baker's Tips
- Make sure your butter is soft when beginning the cookie dough. I always like to leave butter out on the counter in the morning if I'm going to bake cookies later that day. Or you can even leave it out overnight. Butter softens the best at room temperature, so it's always best to allow it to soften on its own. In a pinch, soften 1 stick of butter in the microwave for 10 seconds at a time. More than that at once can melt pockets of the butter.
- Use a good quality Kamut flour. Like I said, I had bought one first and it was terrible (Grain Brain, so stay away from that one). I really like the Food to Live Organic Kamut Flour, it's so good!
- Use high quality chocolate chips. I used semi sweet chocolate chips in this recipe as I wanted a little sweet and a little bitter. Because the Kamut flour is playing a more hearty role in this cookie, milk chocolate would also be really good as it would add some sweetness. But, if you're looking for a less sweet chocolate chip cookie then you could even use solely dark chocolate.
- I love the flaky sea salt on these cookies for a little salt. You can also use fine sea salt if that's what you have, or even omit the salt if you don't want sweet and salty.
FAQ's
No, unfortunately Kamut flour is an ancient grain and it is not gluten free. While you could use this recipe and substitute a gluten free flour, it would just be a chocolate chip cookie! The magic in this recipe is in the Kamut flour.
While you can use all purpose flour or gluten free flour, then it just becomes a chocolate chip cookie. The real magic with this recipe is in the Kamut flour, so I highly recommend that you use this flour! If you are looking for regular chocolate chip cookies with all purpose flour and easy swaps for gluten free, then check out some of my other recipes like Eggless Chocolate Chip Cookies, Cream Cheese Chocolate Chip Cookies, or my Coffee Creamer Chocolate Chip Cookies.
Yes, if you want to use mini chocolate chips, chopped up chocolate bar, or even white chocolate, you can use any kind of chocolate you like!
All my recipes have one simple adjustment to bake at high altitude, so yes of course you can! If you are baking above 5,000 feet, then look at the Notes section at the bottom of the recipe to get the high altitude baking times for you.
Craving More?
Kamut Flour Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons milk
- 310 grams Kamut flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs and milk and mix to combine.
- Add the Kamut flour, baking soda, and sea salt in that order. Mix on low until combined, and then add in the chocolate chips and mix to combine.
- Using your hands, roll the dough into 24 balls and place on the prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter. Space them at least 1-inch apart.
- Bake for 12 to 15 minutes or until puffed and set in the middle. Sprinkle with coarse sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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My cookies didn’t flatten. Dough was like cookie dough so I know it’s not dry. Any ideas why?
hi Neha! It’s difficult to say as I wasn’t there in your kitchen with you. I always say measuring causes the most inaccuracies in baking. If you weren’t using a digital food scale, I highly recommend you invest in one for the most accurate baking! If you were using a scale, it could have been that your ingredients were just very cold (as it’s winter!) or your oven is not as hot, so the cookies did not melt/spread as much. A simple fix for this is just flattening the dough balls to about 2-inches in diameter and then they might just be perfect! I always recommend testing one cookie before baking off a whole tray if it’s your first time with a recipe, then you can see how it bakes and adjust if needed. Also, if you used a different Kamut flour than I did, it may yield different results. That’s why I always list the exact ingredients and brands that I use in recipes. I hope these tips helped and that you’ll try the recipe again! I’ll also re-test it to be sure I don’t need to add flattening the cookies to the instructions.