Einkorn oatmeal cookies are chewy, buttery cookies made with old fashioned oats and einkorn flour. This cookie base is perfect for adding your favorite mix-ins like raisins, dried cranberries, or chocolate chips.
Heather's recipe summary
Flavor/texture: Chewy, butter cookies filled with old fashioned oats, cinnamon, raisins, and einkorn flour.
Chilling time: This dough requires a 30 minute chill time to reduce spread while baking.
Yield: 22 cookies
Similar to: Spelt Oatmeal Raisin Cookies
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About einkorn flour
Einkorn is the most ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Weaker gluten structure, making it easier to digest.
- Its complex, nutty flavor makes modern wheat taste bland in comparison.
- Adds a beautiful golden hue to baked goods.
For more information: Grand Teton Ancient Grains - Einkorn Nutritional Benefits
Ingredients and substitutions
- Oats - Old fashioned oats provide the best texture for an oatmeal cookie. Quick cook oats can work as a substitute, but the cookies will have slightly less chewy texture. I don't recommend using steel cut oats because they're thicker and take longer to cook through.
- Einkorn flour - Both whole wheat einkorn flour and all-purpose einkorn flour will work in this recipe. Don't have einkorn on hand? Modern whole wheat can also work as a substitute. To substitute with all-purpose flour, add ¾ cup (90 grams) instead.
How to make einkorn oatmeal cookies
- Cream together the wet ingredients in a large bowl.
- Add dry ingredients and stir until incorporated. Chill dough for 30 minutes (this reduces spread in the oven).
- Divide dough using a medium cookie scoop on a parchment lined baking sheet.
- Bake until the cookies are lightly browned across the tops and set
Tips and tricks
Bring ingredients to room temperature quickly - Thin slice butter and rest on the counter for 10 minutes. Small pieces warm up faster than a whole stick. Place eggs into a bowl and cover with very warm tap water. They'll come to room temperature in about 10 minutes.
Parchment paper - Use parchment instead of greasing your pan. Adding grease to a baking sheet causes cookies to spread more while baking.
Don't skip the chill time - Oatmeal cookie dough takes time to hydrate. Chilling allows the ingredients to meld and helps reduce spread while baking. Don't skip this step!
Frequently asked questions
Yes, either kind of oats will work in this recipe, but you'll get different results. Old fashioned oats are more "meaty" and substantial. They add chewiness and texture to your cookies. Quick cooking oats are powdery and thin. They'll cook into the dough, have less texture, and your cookies may spread more.
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, einkorn is a wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Einkorn is considered an extra-soft wheat (National Library of Medicine), which creates moist, tender crumbs, and is ideal for baked goods like cakes, cookies, and muffins.
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📖 Recipe
Einkorn Oatmeal Cookies
Ingredients
- ½ cup (113 g) unsalted butter, oom temperature
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (100 g) einkorn flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (133 g) old fashioned oats
- ½ cup (g) raisins, or chocolate chips
Instructions
- In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat until fluffy, about a minute. Add egg and vanilla extract. Beat until fluffy, about a minute.
- In a separate bowl, sift together the einkorn flour, cinnamon, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined.
- Add oats and stir until just combined. Dough will feel sticky.
- Cover bowl or wrap dough in wax paper. Chill for 30 minutes (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and also creates a firmer, less sticky dough that spreads less in the oven.
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- Remove dough from refrigerator and scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a prepared baking sheet. Bake for about 12-14 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Equipment Recommendations
Notes
- Mix-in variations: Substitute some or all of the raisins with chocolate chips, dried cranberries, or chopped nuts.
- Cookie storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Freezing: Cookies can be frozen for up to 3 months. Allow to thaw on the countertop for 1 hour to bring to room temperature.
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
- Einkorn flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!