Kamut Flour Chocolate Chip Cookies
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! Try these Kamut Flour Chocolate Chip Cookies the next time you're craving cookies.
If you're looking for more cookie recipes, try my Kamut Flour Biscotti, Kamut Flour Shortbread Cookies, or Vanilla Sea Salt Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Kamut Flour Chocolate Chip Cookies
- Ready In: 30 minute
- Makes: 24 cookies
- Main Ingredients: salted butter, dark brown sugar, Kamut flour, chocolate chips
- Flavor Profile: hearty and a little nutty with rich chocolate
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: a nutty, slightly sweet chocolate chip cookie
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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 a little healthier chocolate chip cookie. But, yeah… they're still cookies!
- 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: These Kamut chocolate chip cookies are soft and chewy, just like your classic chocolate chip.
- Perfect with Ice Cream: Because these cookies are a little hearty and chewy, they work so well with ice cream! Try them as ice cream sandwiches with my Salted Caramel No Churn Ice Cream, Organic Rocky Road Ice Cream, or Cookies and Cream Coffee Ice Cream.
What is Kamut Flour?
Kamut is ancient grain known for its buttery, slightly nutty flavor. Plus, Kamut flour is higher in protein and nutrients like magnesium compared to traditional wheat flour, making it a healthier option compared to all purpose flour. But, it works very similar to all purpose flour (you can substitute it 1:1 ratio). So you can use it in many things, cookies included!
You will love these Kamut Flour Chocolate Chip Cookies, a delicious twist on the classic chocolate chip cookie that includes the wholesome, nutty flavor of Kamut flour. The addition of Kamut flour adds a depth of flavor that complements the richness of the chocolate chips so well. The flour’s unique texture creates cookies that are tender on the inside with just the right amount of chewiness. These cookies a better-for-you indulgence without sacrificing flavor! If you are looking for more cookies with a healthy twist, try my Healthy Chocolate Chip Cookies with Coconut Sugar.
Ingredients
- Dark Brown Sugar: I love using my homemade dark brown sugar for more richness. You can use light brown if you prefer, but I think the flavor of the dark is perfect in these cookies.
- Milk: I use a little bit of whole milk in this recipe so the cookies are not dry. You can use any kind of milk though, coconut and almond also work.
- Kamut Flour: Not all Kamut flours are created equal in flavor and taste. My favorite is the Food To Live Organic Kamut Flour, trust me, this one is so good!
- Baking Soda: I use baking soda in this recipe because there is an acid. For more info read my post on the Difference Between Baking Soda and Baking Powder to learn more about leavening agents.
- Salt: I use a fine sea salt in the cookies and a flaky for a finishing salt. If you don't have flaky sea salt, you can leave it off too.
*For a full list of ingredients and measurements, visit the recipe card below.
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. 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! Using the best ingredients will always give you the best tasting cookies, which is why high quality organic ingredients matter.
- I use organic 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. But, if you're as obsessed with sweet and salty cookies as me, try one of my other favorites Double Chocolate Pumpkin Cookies.
- High Altitude – Bake at 375°F for 9 to 11 minutes or until puffed and set in the middle.
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).
Kamut Flour Chocolate Chip Cookies FAQ's
Yes, Kamut flour is an ancient grain, making it a healthier choice than all purpose flour.
Kamut flour acts similarly to all purpose flour as far as texture goes. It can make cookies a bit more dense and chewy, but in a good way! And, it adds a nutty, sweet flavor that is unmatched, it's so good!
Yes, they have a nutty and slightly sweet flavor.
It can make cookies a bit more dense and chewy as it's a higher protein flour than all purpose. It also gives them a rich, nutty and sweet flavor.
If you over bake the cookies, they won't be as soft and chewy.
Nothing, except that you just have plain chocolate chip cookies 🙂 the magic of this recipe is the Kamut flour. There's other chocolate chip cookie recipes you can bake like Caramel Chocolate Chip Cookies with Homemade Caramel, Vanilla Sea Salt Chocolate Chip Cookies, Espresso Walnut Chocolate Chip Cookies, or Healthy Chocolate Chip Cookies with Coconut Sugar.
Added moisture and it helps makes these cookies more chewy! Kamut flour tends to need a little more hydration than all purpose flour, so the milk is added here to ensure these cookies are soft and chewy.
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.
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!
If you measured incorrectly and have too much dry ingredients to wet ingredients, the cookies won't spread properly. Be sure to use a digital food scale to ensure that you get proper measurements.
This can happen if eggs are too large. We're using large eggs here, be sure to read the egg carton as they sell medium and extra-large too. But, eggs can vary drastically in size sometimes. To ensure you get the right amount, you can weigh them (which is what we always did at my bakery to ensure perfect cookies every time!). One large egg weighs 50 grams, so you'll need 100 grams of beaten egg here. You can store extra egg (if you have it) in an airtight container in the refrigerator. You can use for breakfast or scramble up with coconut oil (or olive oil) for your dog as a food topper.
Yes, these will be very soft immediately after coming out of the oven. You need to let them cool completely on the baking sheets before touching or moving.
Yes, cookies made with Kamut flour tend to stay soft and chewy longer than regular cookies, often remaining fresh for 2-3 days or more due to the unique properties of the ancient grain. Kamut flour has a more delicate gluten structure than modern wheat, which can create a more tender and softer cookie. Kamut flour also requires a little more hydration, this can also be the cause of cookies staying soft longer as you're hydrating the flour more in recipes with Kamut flour.
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.
More Chocolate Chip Cookie Recipes
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Kamut Flour Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 10 to 13 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
- 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. 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! Using the best ingredients will always give you the best tasting cookies, which is why high quality organic ingredients matter.
- I use organic 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. But, if you're as obsessed with sweet and salty cookies as me, try one of my other favorites Double Chocolate Pumpkin Cookies.
- High Altitude – Bake at 375°F for 9 to 11 minutes or until puffed and set in the middle.
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.
Love this healthier cookie!
These turned out great! Almost a bit dry, and I definitely had to flatten them first and they still did not spread much. But, the flavor is delicious! I would make these again.
Hi Katie, so glad you liked them! If they seem a bit dry, make sure you are weighing your eggs as this could be why. Egg sizes may vary and smaller eggs can lead to a dryer cookie as there’s less moisture. One large egg is 50 grams, if you have less, just add in milk to make up the difference! Another thing you can do is just reduce baking temperature by a couple minutes as everyone’s ovens are a little different, and yours may be running a bit hot. This will ensure a softer cookie 🙂 happy baking!
Made this cookies today. I think they are delicious- not overly sweet with a very nice flavor!
Thank you Valerie, so glad you enjoyed!
I weighed everything including the eggs and the cookies don’t flatten. The recipe is good, but are to “bready”. I think I’ll try reducing the flour next time and see how that works as I like chewier cookies.
Hi Jessica! Did you flatten the cookie dough before baking? That’s key as these don’t spread much when baked, I note this in the recipe. Also, I’ve found Kamut flour to be a little different across brands, not sure which one you’re using? I use the Food To Live, which is what I’ve always made these cookies with, you can find it here: https://amzn.to/4aXsPYg Hope this helps, happy baking!