Oatmeal chocolate chip cookies

1847 kamut flour on eatlivetravelwrite.comI’m a bit of a sucker for pretty packaging, I’ll admit. So when I first saw the 1847 Stone Milling flour packages on Instagram, I was smitten. Then I read a little bit about the company, the flours and the (fully compostable!) packaging and was even more impressed. Not just pretty packaging, 1847 Stone Milling might be small and family run but it’s also Foodland Ontario Certified.

The 1847 farmhouse, located in Fergus, Ontario, is one of the oldest buildings in the county and is now the home to the business.  The farm is currently in transition from conventional to organic and they are hoping to produce certified organic grains for milling. For now, 1847 tries to source all their grains from local Ontario farmers (except in the case of some grains like Kamut which don’t grow well in our Ontario climate – those come from Western Canada) and all grains are from Canadian farms.

The 1847 flours are made using the entire grain and are cold stone milled. Other companies remove the hull before milling and superheat their grains to increase the volume/yield  and prolong shelf life.  By milling the entire grain at a very low temperature 1847 retains all the naturally-occurring vitamins, minerals and oils (and no need to fortify).

The range of flours 1847 produces is impressive – wheat, rye, kamut and barley in a number of different iterations (bread, cake and pastry etc…) and I’m excited to work my way through them. I started out playing with the kamut flour because while it’s something I have worked with a little bit in the past, I was curious to experiment more. Kamut is an ancient grain closely related to wheat, that has not been modernized like conventional wheat with a protein content similar to conventional hard red wheat making it a great all purpose or bread flour. I’m interested in working with this flour because at work, I have a number of colleagues who are gluten-sensitive and kamut seems to be a grain/flour that many gluten-sensitive people are able to digest more easily (it does contain gluten so it’s not for those diagnosed with celiac disease) and I’m always looking for ways to be more inclusive in my Monday morning baked goods offerings!

Oatmeal chocolate chip cookies on eatlivetravelwrite.comThe first thing I noticed about this flour was how silky smooth it was. Also, it’s not pure white which is refreshing – it looks “real”. No sifting required either. This recipe is the result of much experience making oatmeal chocolate chip cookies and an attempt to produce a cookie that is crispy and a little crunchy on the outside with some chew on the inside. With cookies like these, I always have the urge to leave them in the oven longer because they never feel done at the 13-15 minute mark but don’t make that mistake. If you remove then from the oven once the bake time is up, they will continue to bake on the tray as it cools for a couple of minutes then they will harden (but not completely) as they are resting on the cooling racks. They will be the perfect consistency if you follow these guidelines and store then in an airtight container once they are at room temperature.

Yield: 16

Oatmeal and chocolate chip cookies

Oatmeal and chocolate chip cookies

A little bit crispy, a little bit chewy, these cookies are made with kamut flour so they are great for people with gluten sensitivities. Or, you know, anyone!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 170g (1 cup) kamut flour
  • 105g (1 cup) large flake oats
  • 150g (3/4 cup) chocolate chips
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 125mls (1/2 cup) canola oil
  • 1 egg
  • 1 teaspoon pure vanilla essence
  • 170g (3/4 cup) packed dark brown sugar


  1. Pre-heat oven to 375˚F.
  2. Prepare two baking trays with parchment paper.
  3. In a medium bowl, mix kamut flour, oats, chocolate chips, baking soda, baking powder and salt.
  4. In a separate bowl, beat the oil with the egg, vanilla and brown sugar until smooth.
  5. Mix the dry ingredients into the wet until just incorporated and there are no lumps of dry ingredients. the mixture will be quite still and a little bit crumbly.
  6. Using a 3-tablespoon cookie scoop portion the dough into 16 large cookies. Space these 2-3cm apart on the baking trays. the mixture might need a little pressing into the scoop but should hold together once it's on the baking tray.
  7. Bake for 13-15 minutes. The cookies will still feel soft to touch.
  8. Remove trays from oven and place on cooling racks for 2 minutes.
  9. Remove cookies from trays and allow to cool on the cooling racks.
  10. Store in an airtight container once at room temperature.

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The result of using kamut flour was that noone even suspected that I hadn’t used regular all-purpose flour.  It has a very mild flavour so I would think it’s an excellent substitute for all-purpose in a many recipes. My only comment about any “difference” from my regular version of this cookie was that these felt slightly more dense (perhaps because I made giant-sized cookies!) and a couple of people even asked me “What’s in these, they taste healthy!”

These got the Mr Neil seal of approval (he is VERY picky with his chocolate chip cookies) and the batch I took to work was devoured before lunch. So, I’d say that was a success! I’m already planning on making them again next weekend for next Monday morning’s treat at work! I’ll be testing some other recipes with this flour as well as a few more from the 1847 range over the next few months, so stay tuned….

Oatmeal chocolate chip cookies made with kamut flour on eatlivetravelwrite.com

Disclosure: 1847 Stone Milling provided me with samples of their flours and compensation in exchange for recipe development. All opinions are, as always, 100% my own.

Please note: The product links from Amazon are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

12 thoughts on “Oatmeal chocolate chip cookies”

  1. Yes, a good cookie needs to rest, like a nice piece of meat. 🙂

    For the record, the “dense” factor did make me think this was a different flour – but not so dense as to be overly dense. (If that twisted English makes any sense whatsoever – cookie aficionados will know what I mean.)

    Stamp of approval, indeed!

  2. I always make teeny tiny cookies, but I want to make big cookies like these. I asked a friend who was baking for a cafe how much cookie dough she used per cookie. The cafe sold humongo cookies. My tiny cookies usually have about 20-30 grams of cookie dough, the cafe scoops 100 grams of cookie dough per cookie. No wonder they are huge!
    Anyways, I have never baked with kamut flour, and I’m pretty excited to try it. I’ve used spelt happily and not noticed too much of a striking difference. As you say, there might be slight textural differences, but it’s surprising how similar the results are to recipes with regular old AP!

    • Interesting – I need to weigh these cookies next time I make them. I might use a smaller scoop because while they were delicious, they were too big to justify eating a whole one 😉

  3. These were awesome. Thank you. We did a few substitutions… We did homemade chocolate chips (which were more melty, so I suspect the cookies would be even better with store bought), we used sucanat instead of brown sugar, 1/2 butter and 1/2 coconut oil instead of canola oil. 🙂 They turned out beautifully, though they sure required delicate handling. Which is okay. 😉 🙂 Thank you!

  4. Kamut flour has very little gluten – this is why it feels dense. I make Kamut flour bread for my husband regularly, and even after an overnight proofing, it doesn’t rise a lot. Having said that, it is a delicious flour. Thanks for the recipe!!


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