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Einkorn oatmeal raisin cookies are soft, chewy oatmeal cookies made with einkorn flour, an ancient wheat with a mild, nutty flavor. They’re an easy drop cookie, and they bake in 15 to 18 minutes once the dough has had a short rest.
Table of Contents
- Notes from My Kitchen
- Ingredients for Einkorn Oatmeal Raisin Cookies
- Yield Notes
- Variations
- How to Make Einkorn Oatmeal Raisin Cookies
- Tips for the Best Einkorn Oatmeal Raisin Cookies
- Storing Einkorn Oatmeal Raisin Cookies
- Einkorn Oatmeal Raisin Cookies FAQs
- More Cookie Recipes
- Einkorn Oatmeal Raisin Cookies Recipe
- More Easy Cookies
Einkorn has a naturally nutty flavor that goes well with the whole grain oats in an oatmeal cookie. The recipe is a little different from a standard oatmeal cookie, since einkorn behaves differently than regular flour.
Einkorn isn’t gluten free, though. Many people with a gluten sensitivity find they can eat einkorn without the trouble modern wheat gives them. Celiac disease and wheat allergies are different conditions, and einkorn isn’t safe for anyone with either one.
Einkorn also soaks up liquid more slowly than regular flour, so the dough stays soft and sticky at first. That’s why this recipe has you rest the dough for a few minutes before you scoop it.
For a classic version, try my oatmeal chocolate chip cookies, or these vegan and gluten free 3-ingredient oatmeal raisin cookies.
Notes from My Kitchen
Back when I had a side hustle selling baked goods at the farmers market, oatmeal chocolate chip cookies always sold out fast. People kept asking for other versions: vegan, gluten free, wheat free, and then one made with einkorn flour.
These cookies are the einkorn version. I use regular old-fashioned oats rather than quick oats, because I think they give the cookies a better texture and a little crunch.
Ingredients for Einkorn Oatmeal Raisin Cookies
Readers have swapped chocolate chips for the raisins, coconut oil and applesauce for the butter, and cut back the sugar, and the cookies still came out well. The notes below say what each ingredient does.
- Butter: Use butter that’s softened but still cool, so it dents when you press it but doesn’t look greasy. Warm, melty butter is one of the main reasons cookies spread. For dairy free cookies, one reader used half coconut oil and half applesauce.
- Brown sugar: Light or dark brown sugar both work, lightly packed. If you’d like a less sweet cookie, readers have cut it to 2/3 cup and liked the results.
- Egg: One large egg holds the dough together.
- Vanilla: A full tablespoon of vanilla extract rounds out the nutty einkorn flavor.
- Einkorn flour: I bake these with all-purpose einkorn flour. Whole grain einkorn works too, but a cup of it weighs less, so weigh it to get the same amount of flour.
- Oats: Old-fashioned rolled oats give a chewier cookie with a little crunch. Quick-cooking oats work too, for a softer cookie.
- Baking soda, cinnamon and salt: Baking soda helps the cookies rise and brown. Cinnamon is the classic oatmeal cookie spice, and a little sea salt balances the sugar.
- Raisins: Plump raisins are traditional, but readers have used chocolate chips, chocolate chunks, and currants with good results.
Yield Notes
This batch makes about 18 large cookies, with about 3 tablespoons of dough in each one.
The 1 1/3 cups of all-purpose einkorn flour weighs about 160 grams. A cup of whole grain einkorn weighs less, about 96 grams by Jovial’s count, so weigh it if that’s what you’re using.
Variations
Readers have changed these cookies up plenty of ways.
- Chocolate chip: Swap the raisins for chocolate chips or chunks, or try my sourdough chocolate chip cookies.
- Nuts: Add 1/2 cup of chopped walnuts or pecans with the oats.
- Spice cookies: One reader added ginger and cloves along with the cinnamon for a spice cookie.
- Less sweet: Cut the brown sugar to 2/3 cup for a cookie that’s almost breakfast.
How to Make Einkorn Oatmeal Raisin Cookies
These mix up quickly by hand or with a stand mixer. The one step that’s different from a regular oatmeal cookie is a short rest before baking.
Heat the oven to 350°F before you start, so it’s fully hot by the time the dough is ready. An oven that isn’t hot enough lets the cookies spread before they set.
Cream the Butter and Sugar
Beat the butter and brown sugar together until light and fluffy, about 2 minutes with a mixer.
Add the egg and vanilla, and beat until everything is smooth and fully mixed in.
Mix in the Dry Ingredients
In a separate bowl, whisk together the einkorn flour, baking soda, cinnamon, and salt. Stir them into the butter mixture until just combined.
Fold in the oats and raisins last, and stop as soon as they’re evenly mixed through.
Rest the Dough
Let the dough sit for 10 to 15 minutes before you scoop it. Einkorn soaks up liquid slowly, and the rest gives the flour time to take it in, so the cookies hold their shape.
If your kitchen is warm or the dough looks greasy, chill it in the fridge for 20 minutes instead. Cold dough spreads less in the oven.
Scoop and Bake
Line a cool baking sheet with parchment paper or a silicone baking mat. Use a large cookie scoop to drop about 3 tablespoons of dough per cookie, 2 inches apart.
Bake for 15 to 18 minutes, until the edges are golden and the centers look just set. Smaller cookies bake faster, and one reader’s were done at 12 minutes.
Cool the Cookies
Let the cookies sit on the pan for about 5 minutes, then move them to a wire cooling rack to finish cooling. They firm up as they cool.
Use a second baking sheet for the next batch, or let the first one cool down. A hot pan starts melting the dough before it reaches the oven.
Tips for the Best Einkorn Oatmeal Raisin Cookies
Weigh the flour. Einkorn flours vary a lot by the cup, especially whole grain einkorn. A digital scale and 160 grams of flour take the guesswork out of it.
Keep the butter cool. Soft butter should hold a dent without looking oily.
Give the dough a rest. The 10 to 15 minute rest gives the einkorn time to absorb the liquid, which helps the cookies hold their shape.
Storing Einkorn Oatmeal Raisin Cookies
Store the cooled cookies in an airtight container at room temperature for a few days. For longer storage, freeze them in a freezer bag, and let them thaw on the counter.
You can also freeze the scooped dough on a baking sheet, then bag the frozen dough balls. Bake them straight from the freezer, adding a couple of minutes to the baking time.
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!
Einkorn Oatmeal Raisin Cookies FAQs
Readers have asked about gluten, flat cookies, and sugar swaps, so here are the answers.
No. Einkorn is an ancient wheat, and it contains gluten. Many people with a gluten sensitivity find they can eat it without trouble, but celiac disease and wheat allergies are different. Einkorn isn’t safe for anyone with celiac disease or a wheat allergy.
The usual causes are butter that’s too warm, too little flour, an oven that isn’t fully hot, or a warm baking sheet. Einkorn also soaks up liquid slowly, so rest the dough for 10 to 15 minutes before scooping, and weigh the flour if you can.
Yes, but weigh it. A cup of whole grain einkorn weighs less than a cup of all-purpose, so use about 160 grams. Readers who measured whole grain einkorn by the cup got flatter cookies.
Yes, though cookies made with coconut sugar tend to come out a little less moist and chewy. A cup of coconut sugar also weighs less than a cup of packed brown sugar, so weigh it if you can.
Yes. Readers have cut the brown sugar to 2/3 cup, and one cut it in half for an almost breakfast cookie. Less sugar makes a slightly drier, less chewy cookie, but it still holds together.
More Cookie Recipes
More cookies to fill up the cookie jar.
If you tried this Einkorn Oatmeal Raisin Cookies recipe, or any other recipe on Adamant Kitchen, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
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Einkorn Oatmeal Raisin Cookies
Equipment
- Rimmed Baking Sheet
- Parchment Paper
Ingredients
- 1/2 cup butter, softened but still cool
- 1 cup brown sugar, lightly packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 1/3 cups all-purpose einkorn flour, see notes
- 2 cups old-fashioned rolled oats, or quick-cooking
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup raisins
Instructions
- Heat the oven to 350°F and line a cool baking sheet with parchment paper or a silicone baking mat.
- Beat the butter and brown sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth.
- In a separate bowl, whisk together the einkorn flour, baking soda, cinnamon and salt. Stir them into the butter mixture until just combined.
- Fold in the oats and raisins until they’re evenly mixed through.
- Let the dough rest for 10 to 15 minutes. If your kitchen is warm or the dough looks greasy, chill it in the fridge for 20 minutes instead.
- Scoop the dough onto the baking sheet with a large cookie scoop (see notes), 2 inches apart.
- Bake for 15 to 18 minutes, until the edges are golden and the centers look just set.
- Let the cookies sit on the pan for about 5 minutes, then move them to a wire rack to finish cooling. Use a cool baking sheet for each new batch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Cookies
A few more simple cookies, including another oatmeal cookie.
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The cookies are delicious. I baked mine for 12 minutes and they turned out great.
Lovely! I’m so glad you like them =)
Thank you for the recipe! I let the dough rest for about 10 minutes before it was baked and they did not flatten. Truly delicious.
Glad you liked them!
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!
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!
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.
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,
Mark
You’re welcome. I’m glad you liked it!
These cookies were a big hit. My einkorn is whole grain not all purpose and they still turned out amazing.
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!
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 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!