Einkorn Oatmeal Raisin Cookie Recipe

You either love them or wouldn’t dare insult your taste buds! However, this einkorn oatmeal raisin cookie recipe will convert those of you disgusted by the mere thought of eating one. You might even think “hey this isn’t that bad”. Sure, you may never openly admit it, but I know your heart will change!

Not surprisingly, those of you who love oatmeal raisin cookies already, will have a new favorite recipe after you make these!

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Loving oatmeal raisin cookies comes naturally to me. I have loved them for as long as I can remember. I even prefer them over chocolate chip!

However, my husband is opposite and thinks I’m crazy! We all know he is!

When I was first testing out this recipe, I hadn’t won him over. After dedication and improvements to the ingredients, I can now proudly say, he eats them.

Let’s not be too greedy and expect him to love them as much as me. I accept his silence over his past reactions of – “Oatmeal raisin cookies are garbage!”

A win is a win – no need to boast!

Why is this the perfect einkorn oatmeal raisin cookie recipe?

I’ll start with the flour. Einkorn makes everything better!

It’s flavor is so full and satisfying, not to mention it is so easy to digest. I love einkorn, I wrote an entire article about the health benefits of einkorn if you want to nerd out with me and read more about it!

As good as einkorn is, it can be a bit challenging to work with. Combining the liquid and flour ratios is sometimes tricky.

However, after some fails, I got it perfect. We now have a perfectly textured, soft, chewy, not gummy, and beautiful cookie!

This recipe is also packed full with a variety of flavors that are very complimentary!

Tools To Use

• kitchen scale – You will want one that has the ability to zero out and measure in grams like this one.
• Kitchen-Aid Mixer
• cookie sheet pan
• parchment paper
• spatula
• measuring spoons – these are my favorite because they fit inside all spice containers.

Ingredients

• 4 Tbsp (55g) Butter – organic or raw softened butter. If using unsalted butter, add ¼ tsp salt to the batter.
• ½ cup (100g) Brown Sugar – organic
• ¼ cup (60g) Sugar – organic
• 1 Egg – pasture raised
• 1 Tbsp Raw Honey – This creates the soft, chewy flavor. It also prevents them from getting hard and crumbly.
• 2 tsp Vanilla Extract
• 1 ½ cup (180g) Einkorn Flour – it’s the best!
• ½ tsp Baking Soda – helps the cookies rise
• 1 tsp Cinnamon
• ⅛ tsp Nutmeg
• ⅛ tsp Ginger Powder
• 1 ½ cup (150g) Rolled Oats
• ⅔ cups (100g) Raisins – sometimes I add a little more but this is a good amount for all crowds!

How to make the perfect einkorn oatmeal raisin cookie

Something you should know about me is that I don’t like to have many dirty dishes when baking. I get frustrated with an entire messy kitchen after making one thing.

In most recipes, authors will have you mix dry ingredients and wet ingredients in separate bowls. Not me, we are using one bowl to make these einkorn oatmeal raisin cookies!

When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.

This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.

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Steps

• Preheat the oven to 350℉. Line a baking sheet with parchment paper.
• In a bowl, or standing mixer, cream together on medium speed: 4 Tbsp (55g) Butter, ½ cup (100g) Brown Sugar, ¼ cup (60g) Sugar, and 1 Egg.
• Once combined, stop the mixer and add 1 Tbsp Honey and 2 tsp Vanilla Extract.
• After fully combined, turn off you mixer and add 1 ½ cup (180g) Einkorn Flour, ½ tsp Baking Soda, 1 tsp Cinnamon, ⅛ tsp Nutmeg, and ⅛ tsp Ginger Powder directly to the bowl.
• Mix on low speed until fully combined.
• Next, add to the bowl 1 ½ cup (150g) Rolled Oats and ⅔ cups (100g) Raisins. Mix on low speed.
• Using an 1/8 cup to measure out mounds of cookie dough, a cookie scoop, or 2 scoops with a tablespoon.
• Place your cookie dough mounds on a cookie sheet lined with parchment paper, spacing them at least 2 1/2 inches apart.
• Bake for 11-13 minutes.
• Let cool for 5 minutes before serving.

Tips

• I always double or triple this recipe and freeze the dough balls on a cookie sheet.
• Once frozen move to a sealable container and bake as many as you need the next time you need a quick desert with no mess!
• The dough is sticky, due to the honey.
• This recipe has only been tested with Einkorn flour, if you substitute another flour the results may not turn out.
• My recipes are tried and tested in a humid climate around 1,500 feet in elevation. Depending on your elevation, you may have to alter my recipe slightly. Higher elevation cook times should bake between 8-10 minutes. 

So are you an oatmeal raisin cookie fan, or is someone in your family and you are making these for them? Let me know in the comments if you try these einkorn oatmeal raisin cookies!

My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste:

Proverbs 24:13

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