The best Kamut walnut chocolate chip cookies are filled with delicious chocolate chunks, walnut clusters and an addicting chewy texture!
Why should you make Kamut walnut chocolate chip cookies
Similar in so many ways to classic chocolate chip cookies, these Kamut cookies are just as delicious and satisfying only so much healthier for your body! They are full of flavor and sweetness that you and your children can enjoy! If you are looking for healthy chocolate chip cookie to make for yourself or your family, then this recipe is what you need!
These ancient grain cookies are some of the best chocolate chip cookies I have made and that I feel comfortable to feed to my toddler. They are not filled with processed ingredients like white flour or white sugar. They have a perfect balance of a smooth but chewy texture that will keep you coming back for more!
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What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for the best Kamut walnut chocolate chip cookies
Kamut flour: Ancient grains are not genetically modified or altered. They are original grains. Kamut flour can be replaced with whole wheat, spelt or similar flour if preferred. I like to grind my own grain fresh. I might grind a batch at the beginnning of the week to have on hand or just wait until I know I need it for a recipe.
Butter: Grass-fed or organic is always best but not necessary
Unrefined sugar or evaporated cane juice: I find mine at local bulk food stores. Many grocery stores now carry healthier sugar options.
Eggs: Use freshest and home-raised when possible.
Baking soda
Milk: Adding a little milk in this recipe helps the cookie dough to hold together and not crumble. I used almond milk but any type is fine!
Sea salt
Vanilla extract
Chocolate chips: I get mine at Aldi. Chocolate chunks can also be used
Walnuts: Make sure your walnuts are fresh and not going rancid! Sometimes if they sit too long in the cabinet, they can get rancid tasting pretty fast. Storing nuts in the fridge or freezer helps to lengthen their life.
Recipe notes:
- Whole wheat flour or all purpose flour can be substituted for the kamut flour.
- Chocolate chips can be replaced with white chocolate chips or any other type of chips.
- What kind of chocolate chips should you use?
- I recommend using semi sweet or even dark are delicious but milk chocolate chips are great, too!
Can you make this recipe with spelt flour?
I have not personally tried using spect flour but I believe it should work just fine as a trusted replacement option. I know many people that interchange whole-grain flours in recipes.
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Recipe for Easy Kamut walnut chocolate chip cookies
2 cups Kamut flour
1/2 cup (1 stick) butter
1 egg
1 tsp vanilla
1/2 cup plus 2 T unrefined sugar
1/2 tsp baking soda
1/2 tsp sea salt
1-2 T milk
2/3 cup chocolate chips
2/3 cup walnuts, slightly crushed
Instructions how to make Easy Kamut walnut chocolate chip cookies
- Preheat oven to 350.
- To the bowl of a stand mixer with a paddle attachment (or use a medium bowl with a hand mixer), add the melted and slightly cooled butter and egg. Mix until combined.
- Add the unrefined sugar and vanilla and continue to mix until it is fluffy.
- Add the dry ingredients and turn the mixer on to medium.
- Slowly add the milk and mix briefly. You do not want to overmix. You will need to turn the mixer off and use a spoon or spatula to bring the dough fully together.
- Using a small cookie scoop (or small spoon), make balls about 1 inch in diameter and space evenly on a greased baking sheet. You can line it with parchment paper instead for easier clean up or silicone baking mats which are my absolute favorite for so many reasons!
- For a softer cookie bake for 10 minutes and for a firmer cookie bake about 12 minutes. You will want to make sure it is golden brown and slightly firm when you lightly touch the top of them. Allow to sit for 5 minutes on the cookie sheet and then transfer to a wire rack to finish cooling to room temperature. Enjoy!
Tips and tricks to baking Kamut cookies:
- It is important to watch the baking time. You do not want to overbake these or they will be very firm and hard. 10-12 minutes but no longer!!
- The Kamut cookie dough can be refrigerated but is best if used right away. Otherwise it drys out!
- The longer the dough sits on the counter the dryer it gets and makes it harder to handle. Also it makes for a dryer cookie.
The Kamut cookie dough can be refrigerated but is best if used right away. Otherwise it drys out!
How to serve these delicious Kamut cookies
These cookies are great served as an afternoon snack alongside a glass of cold milk. They work for taking along on picnics, storing in the freezer for future use, or gifting to friends and neighbors.
How to store Kamut walnut chocolate chip cookies
Store in an air-tight container, plastic bag, or large jar for up to one week. See below instructions for freezing these cookies.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar.
Can you freeze Kamut cookies?
Yes. You can freeze them at any stage after baking. It is best to double wrap them in plastic wrap or whatever you are using, to help prevent freezer burn. You can also freeze balls of the cookie dough to be baked later on!
Equipment needed:
stand mixer or hand mixer
baking sheet (cookie sheet)
measuring spoons
measuring cups
small cookie scoop (ice cream scoop)
Purchase your kamut grain here
Check out my other Kamut grain recipes!
Kamut pumpkin pie cinnamon rolls
Chocolate chips walnut cookies are some of my favorites and I hope you will go to this recipe the next time you have a hunkering for a delicious and healthy cookie.
Let me know in the comments below if you make this recipe!
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Kamut walnut chocolate chip cookies
Ingredients
- 2 cup Kamut grain (I like to use freshly ground flour)
- 1/2 cup (1 stick) butter, melted and slightly cooled
- 1 egg
- 1 tsp vanilla
- 1/2 cup plus 2 T unrefined sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-2 T milk
- 2/3 cup chocolate chips
- 2/3 cup walnut pieces
Instructions
- Preheat oven to 350.
- To the bowl of a stand mixer with a paddle attachment (or use a medium bowl with a hand mixer), add the melted and slightly cooled butter and egg. Mix until combined.
- Add the unrefined sugar and vanilla and continue to mix until it is fluffy.
- Add the dry ingredients and turn the mixer on to medium.
- Slowly add the milk and mix briefly. You do not want to overmix. You will need to turn the mixer off and use a spoon or spatula to bring the dough fully together.
- Using a small cookie scoop (or small spoon), make balls about 1 inch in diameter and space evenly on a greased baking sheet. You can line it with parchment paper instead for easier clean up or use silicone baking mats
- For a softer cookie bake for 10 minutes and for a firmer cookie bake about 12 minutes. You will want to make sure it is golden brown and slightly firm when you lightly touch the top of them. Allow to sit for 5 minutes on the cookie sheet and then transfer to a wire rack to finish cooling to room temperature. Enjoy!
These look so yummy!