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Einkorn oatmeal raisin cookie with einkorn berries in background

Einkorn Oatmeal Raisin Cookies

Ashley
You either love them or wouldn't dare insult your taste buds! However, this einkorn oatmeal raisin cookies 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 you're heart will change!
For those of you who love oatmeal raisin cookies already - get ready to have a new favorite recipe!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 15 Cookies

Equipment

  • 1 kitchen aid
  • Cookie Sheets
  • Parchment Paper

Ingredients
  

  • 55g Butter
  • 100g Brown Sugar
  • 60g Sugar
  • 1 Egg
  • 1 Tbsp Honey
  • 2 tsp Vanilla Extract
  • 180g Einkorn Flour
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ⅛ tsp Ginger Powder
  • 150g Rolled Oats
  • 100g Raisins

Instructions
 

  • Preheat the oven to 350℉. Line a baking sheet with parchment paper.
  • In a bowl, or standing mixer, cream together on medium speed: 55g Butter, 100g Brown Sugar, 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 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 150g Rolled Oats and 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.

Notes

  • 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. 
Don't have a scale? Below are the measurements:
  • 4 Tbsp Butter
  • ½ cup Brown Sugar
  • ¼ cup Sugar
  • 1 Egg
  • 1 Tbsp Honey
  • 2 tsp Vanilla Extract
  • 1 ½ cup Einkorn Flour
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ⅛ tsp Ginger Powder
  • 1 ½ cup Rolled Oats
  • ⅔ cups Raisins
Tried this recipe?Let us know how it was!