Einkorn flour has a naturally nutty flavor, that plays well against the whole grain oats in these einkorn oatmeal raisin cookies. It’s slightly different than a standard oatmeal cookie recipe to account for the different characteristics of einkorn flour.
Back when I made a steady side hustle selling baked goods at farmers’ markets, oatmeal chocolate chip cookies were always quick to sell out. I often had requests for alternate versions, vegan, gluten-free, wheat-free, and then, most recently: einkorn flour based. Einkorn has many of the same baking characteristics as regular flour, but people that are sensitive to gluten in regular flour can tolerate einkorn flour.
Ancient grains like einkorn haven’t been bread as heavily as our modern strain of wheat, and there’s something about it that just makes it more digestible for people with wheat sensitivities. It is not gluten-free, but it’s reputed to have “good gluten” or more digestible gluten.
Einkorn flour can be a bit tricky to find in grocery stores, but it’s becoming more common as demand surges. Look in the baking section near the natural or specialty baking ingredients. It’s also available at a great price from Amazon.
For this recipe, I used regular old-fashioned oats because I think they give the cookies a better texture and a bit of crunch. Quick-cooking oats will also work just fine.
If you’re looking for an einkorn version of another cookie classic, try these einkorn chocolate chip cookies.
Einkorn Oatmeal Raisin Cookies
Einkorn flour has a natural nutty flavor, that plays well against the whole grain oats in these Einkorn Oatmeal Raisin Cookies.
- ½ cup butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 ⅓ cup einkorn flour
- 2 cups oats, regular or quick cooking
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup raisins
- Cream the brown sugar and butter together until light and fluffy.
- Add the egg and vanilla. Whip to completely incorporate.
- In a separate bowl, mix einkorn flour, baking soda, cinnamon and sea salt.
- Add dry ingredients and stir to combine with the butter and egg mixture.
- Mix in raisins and oats until just combine.
- Spoon ont a baking sheet, lined with parchment paper or a silicone baking mat. Bake at 350 for 15-18 minutes for medium cookies.
Reduce baking time for smaller cookies.
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Satisfy your sweet tooth with some of these other cookie recipes!
- Dandelion Shortbread
- German Hazelnut Macaroons (Haselnussmakronen)
- 3 Ingredient Oatmeal Raisin Cookies
- Maple Shortbread
- Coconut Cranberry Balls
These were amazing! I used 1/2 coconut oil and 1/2 applesauce in place of butter (to be dairy free). They were seriously the cookie consistency of my dreams! Thanks for the awesome recipe!
You’re welcome! Glad you liked it!
Score! These cookies are awesome! I subbed chocolate chunks for raisins for the non-raisin folks around here. The taste/texture is delish! I would like to try cutting the sugar as far as I can without messing up the texture, but they really are great! Thanks so much for sharing!!
Wonderful, so glad you enjoyed them!
These. Were. WONDERFUL! To make a less sweet, almost breakfast cookie, I cut the sugar in half, added only 2/3 cup currants (didn’t have raisins) and added 1/2 cup chopped walnuts. What impressed me most was the texture of this delicious cookie…light and the perfect balance between part chewy and a tiny bit sandy. Husband-tested, baker approved!! Thank you for this new favorite!
These cookies were a big hit. My einkorn is whole grain not all purpose and they still turned out amazing.
Have 25# Einkorn berries, makes lousy bread so trying to find a way to use them.
These came out excellent, mine were flat but tasty.
I milled them fine but whole grain, maybe why the flatness. but the Einkorn gave them a really good flavor.
Thank You for the recipe,
You’re welcome. I’m glad you liked it!
I have einkorn berries and like to use fresh milled einkorn flour to make bread. Have you used fresh milled einkorn flour in these cookies? Its REALLY hard to find recipes for fresh milled einkorn flour, even from the people who sell the wheat berries. I’d like to try your cookie recipe but I’m not sure how to adapt the liquid ration. Any advice?
Hi, Amy. No, unfortunately, I only had store-bought einkorn flour available to me.
These were delicious. I cut the brown sugar to 2/3c and we have a favorite spice cookie recipe that has 1 tsp. of cinnamon and 3/4 tsp. of ginger and 3/4 tsp cloves, so I added them as well, and 1/2 c chopped pecans. Your recipe accommodated the additions very well.. Thank you for sharing. It will be my go to oatmeal raisin cookie recipe. I’ve been buying einkorn flour for a long time, but haven’t been very good at learning to bake with it.
So glad you liked it!
The cookie dough tasted amazing! We used milk chocolate chips per a last minute family request. Mine came out super flat… Wondering if I used too much brown sugar. Was it supposed to be one cup packed? Or it could have been that my oven was too hot. I accidentally preheated to 375 and then turned down.
I’m sure they’ll still be delicious, but I’d prefer them more like your photo. Any tips welcome. Thanks!