Einkorn peanut butter cookies are soft, classic cookies made with ancient einkorn flour. They've got the perfect balance of salty and sweet flavor and are topped with a classic crosshatch fork pattern.
Heather's recipe summary
Flavor/texture: Soft cookies packed with peanut butter flavor and the perfect amount of sweetness.
Yield: 28 cookies
Similar to: Flourless Peanut Butter 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
- Einkorn flour - This recipe is developed for einkorn flour only. Both whole wheat einkorn flour and all-purpose einkorn flour will work. If you don't have einkorn flour on hand, try my recipe for Flourless Peanut Butter Cookies instead.
- Peanut butter - Creamy and crunchy peanut butters both work in this recipe. If you're using natural peanut butter, give it a really good stir before measuring it out.
How to make einkorn peanut butter cookies
- Cream together the wet ingredients in a large bowl.
- Add the dry ingredients and mix to incorporate.
- Use a medium cookie scoop to portion the dough.
- Press a fork into the tops of each dough ball to create a crosshatch pattern.
- Space cookies 2 inches apart on a parchment lined baking sheet.
- Bake until the tops look set (no longer shiny).
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Tips and tricks
Bring egg to room temperature quickly - Place whole egg into a bowl and cover with very warm tap water. Your egg will come to room temperature in about 10 minutes using this method.
Bring butter to room temperature quickly - Thinly slice your butter and place on the counter to warm up. Using this method brings your butter to room temperature in about 10 minutes.
Don't overmix the dough - Einkorn's gluten structure is weak and can break down quickly if overworked. After adding the dry ingredients, mix until just incorporated.
Frequently asked questions
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 Peanut Butter Cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (270 g) creamy peanut butter
- ½ cup (106 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (175 g) einkorn flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350℉. Line baking sheet with parchment paper and set aside.
- In a large bowl, add peanut butter and butter. Using a hand mixer, mix on medium speed until smooth.
- Add brown sugar, granulated sugar, egg, and vanilla extract. Mix until creamed and fluffy, about a minute.
- In a separate bowl, add einkorn flour, baking powder, and salt. Whisk to remove clumps.
- Add dry ingredients to peanut butter mixture and stir until incorporated.
- Scoop dough using a medium (1.5 tablespoon) cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
- Press a fork into the balls to create a crosshatch pattern.
- Bake for about 11-13 minutes, or until lightly browned around edges.
- Allow to cool for 5 minutes before removing to a wire rack to cool completely (your cookies will be very tender straight from the oven and are much easier to handle when cooled).
Equipment Recommendations
Notes
- Einkorn flour measurements: 1 cup = 100 grams
- Storing dough: Cookie dough will keep in refrigerator for 2-3 days, or up to 3 months in the freezer.
- Storing cookies: Cookies will keep for up to 5 days in a tightly sealed container at room temperature or in the freezer for 3 months. Add a slice of bread to the cookie container to help keep cookies moist. Replace as needed (bread will dry out).
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
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