Einkorn Oatmeal (Raisin) Cookies
I tried baking Oatmeal Raisin Cookies with einkorn flour last Christmas (based on an einkorn recipe from Pinterest), and it didn’t go well. They were flat and just didn’t have the right texture, and then I ran out of time to try again.
This Christmas season, I was determined to create a cookie I liked. Thankfully, I think I found my sweet spot! Using a couple recipes (one being the infamous Vanishing Oatmeal Raisin Cookies from the Quaker Oats lid), I have a delicious not-overly-sweet result. I prefer cookies that are soft and puffed up, not flat and crunchy. This Oatmeal Raisin recipe gives me a thick cookie with a crunchier outside and a nice soft inside. Perfection!
It also works extremely well just as an Oatmeal Cookie (which is why the title includes “raisin” is parentheses). If you have eaters who don’t prefer the raisins, I like that version, too. The cookie ends up baking a little flatter, but not enough to bother me. I personally love the addition of raisins, but they can be omitted from the recipe and still yield a yummy result. I also think substituting semi-sweet or dark chocolate chips would be a fun alternative.
Ingredients
- 10 tablespoons salted grass-fed butter (I prefer Kerry Gold)
- 3/4 cup organic brown sugar
- 1/4 cup organic cane sugar
- 2 pastured eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose einkorn flour
- 1 teaspoon aluminum-free baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 3 cups organic old fashioned rolled oats
- 1 cup organic raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the butter and sugars with a stand-up mixer (love my KitchenAid) or beaters (in a large glass or stainless steel bowl) until light and fluffy. Use a spatula to scrape the sides as needed.
- Add eggs, one at a time, and beat until combined. Again, scrape sides as needed.
- Add vanilla extract and beat until combined.
- Add einkorn flour, baking soda, cinnamon, and sea salt. Beat until well combined, scraping sides as needed.
- Add rolled oats, 1 cup at a time, beating until well mixed, scraping the sides as needed.
- Add the 1 cup of raisins and beat gently until well mixed. Omit this step if you prefer no raisins.
- Drop by a medium-sized scooper (size 40) (medium 1 3/4-inch dough balls) onto ungreased baking sheet or baking stone.
- Bake on oven-safe baking sheet for approximately 12-13 minutes, or just until the tops of the cookies begin to become golden brown. I prefer using baking stones, which take a little longer, about 15 minutes. Watch carefully, as all baking sheets and ovens are slight different. The cookies won't be as soft inside if they're overbaked.
- Cool on baking sheet for 10 minutes, then move to a wire cooling rack to cool completely.
- Repeat the process until all of the dough has been baked. This recipe will yield about 36 cookies.
While I realize that cookies are certainly not the epitome of a nourishing diet, they’re fun and a much better alternative to store-bought treats and sweets. No artificial or fake ingredients I can’t pronounce, just real food, which is always a healthier way to enjoy treats. Homemade cookies are still in my 20% category, but they sure are a delicious way to indulge, and I feel good about serving them to my family.
