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.
Why You'll Love This Recipe
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 made a better for you chocolate chip cookie recipe. Yeah… they're still cookies.
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.
Not all Kamut flour is created equal. I tired a couple different ones before I found the one I liked. My favorite is the Food to Live Organic Kamut Flour. Ingredients really can make or break a recipe, and it's important to buy high quality ingredients, especially when a certain flavor profile is used for the recipe, like in these Kamut Flour Chocolate Chip Cookies!
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Ingredients for Kamut Flour Chocolate Chip Cookies
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)
How to Make Kamut Flour Chocolate Chip Cookies
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. (Make sure to check the Notes at the bottom of the recipe for the high altitude baking time).
Tips for Making Kamut Flour Chocolate Chip Cookies
• 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.
Can I make these cookies gluten free?
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.
Can I use another kind of 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.
Can I use another kind of chocolate?
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!
Can I make Kamut Chocolate Chip Cookies at high altitude?
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.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Kamut Flour Chocolate Chip Cookies
- 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.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!