There’s nothing better than a freshly-baked, homemade cookie. This delicious recipe is an ancient grain variation of my favorite childhood cookie, the classic oatmeal cookie with chocolate chips or raisins (or both). Made with just one bowl, less sugar, all-purpose einkorn flour, and plenty of delicious oats! I know these einkorn oatmeal cookies will become a family favorite in your home.

Einkorn Oatmeal Cookies on a sheet pan fresh out of the oven.
There’s nothing like a freshly baked oatmeal cookie!

What Makes This Einkorn Oatmeal Cookie Recipe So Good?

Sometimes I get a craving for cookies that can’t be ignored. I usually make my favorite einkorn chocolate chip cookies or almond flour chocolate chip cookies (made with honey).

But lately, I’ve been craving oatmeal cookies, just like my mom used to make them. This classic einkorn oatmeal cookies recipe reminds of my childhood, but with an ancient grain twist. Here’s what I love about this recipe…

  • Easier to Digest: This recipe is made with einkorn flour, which is easier to digest due to its weaker gluten structure. I’ll share more about einkorn flour in the next section. I also use sprouted oats from One Degree brand, which makes the rolled oats easy to digest as well.
  • Less Sugar: We don’t fear sugar around here; instead, we consume it in moderation as a treat. That’s what sugar is meant to be…a treat. Since we don’t consume that many sugary baked goods, I find that most cookie recipes are way too sweet for our tastebuds. This recipe is made with half the sugar you usually find in cookie recipes.
  • Soft: The texture of the cookies certainly doesn’t suffer here.
  • Versatile: Add chocolate chips or raisins to this recipe, depending on your mood. Other delicious mix-in options: chopped macadamia nuts (I buy a big bag at Costco for snacking) or shredded coconut.
Two bags of einkorn flour on a countertop.
Einkorn flour, an ancient grain, the “original wheat” that’s easier to digest with a great flavor!

What is Einkorn Flour?

Einkorn is an ancient grain that is a pure unhybridized wheat variety.

  • Higher Protein and Less Starch: Einkorn has a much higher protein content (30% more than modern wheat) and less starch (15% less than modern wheat), along with a higher concentration of minerals and flavor.
  • Not Gluten Free: Einkorn is NOT a gluten-free grain and should NOT be consumed if you have celiac disease. If you need a gluten-free recipe, make my almond flour chocolate chip cookies. Einkorn is easier to digest, making it ideal for those with gluten sensitives.
  • Weaker Gluten Structure: Since einkorn has a weaker gluten structure, it can be difficult to bake with if it is new to you. That’s why I focus on creating recipes that have been tested so that you can easily make all of your favorites, such as this cookie recipe and my famous einkorn muffins.
  • Gaining Popularity: Einkorn is gaining in popularity from when I first used it many years ago. You might be able to find it in your local grocery stores (Whole Foods and many other health food stores now sell einkorn flour). I also love purchasing straight from Jovial Foods or through Amazon.

For this recipe, you’ll need all-purpose einkorn flour, which has small amount of the brain removed. This makes the flour even easier to digest than whole wheat einkorn. All-purpose einkorn has a light and airy structure which is perfect for lighter baked goods like cookies or my favorite einkorn chocolate cake.

Einkorn 101 and Baking Tips: New to einkorn flour? Visit my ultimate einkorn guide. And listen to my podcast episode with Carla, the founder of Jovial Foods. We talk about the origin of this grain, the importance of variety within a diet, and how to use einkorn.

Oatmeal cookies on a sheet pan, fresh out of the oven.
Is there anything better than fresh-out-of-the-oven cookies?

Ingredients Needed

Make this recipe as classic oatmeal cookies, or add chocolate chips or raisins (or nuts). They are delicious on their own and with the mix-ins.

  • 1 cup unsalted butter, softened
  • 1/2 cup organic brown sugar (111 g)
  • 1/4 cup organic cane sugar (54 g)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose Einkorn flour (170 g)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon fine sea salt (I use Real Salt from Redmond)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves 
  • Pinch fresh nutmeg
  • 2 1/2 cups old-fashioned rolled oats (240 g)
  • Choose One: 1 cup Raisins or Semi-Sweet Chocolate Chips

How to Make: Step by Step

Step 1: Preheat oven and prepare a cookie sheet.

Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.

Creaming butter, brown sugar, and cane sugar in a large bowl with a handmixer.
First, cream the butter and sugar, then add the eggs and vanilla.

Step 2: Cream butter, sugar, eggs, and vanilla.

In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy. Then add the eggs and vanilla extract and mix well.

Weighing the flour with the dry ingredients.
I don’t have time for extra dirty dishes, so I make this recipe in just one bowl.

Step 3: Add dry ingredients.

That’s right, no extra bowl needed. Add all the dry ingredients except the oats to the wet ingredients. Slowly mix to combine (it’s a good arm workout). It’s best to use a wooden spoon for this.

Adding rolled oats to the cookie dough.
Oats, the true superstar of this recipe. I use One Degree brand rolled oats, which are sprouted and organic.

Step 4: Add rolled oats and mix-in of choice.

Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Using an ice cream scooper to scoop the cookie dough from the bowl to a sheet pan.
Use a medium-size cookie scoop or ice cream scoop to transfer the dough from the bowl to the sheet pan.

Step 5: Scoop the dough.

With a medium cookie scoop or ice cream scooper, scoop out the dough and place on the sheet pan, about 2 inches apart.

Step 6: Bake for 8-10 minutes.

Bake the einkorn chocolate chip cookies for about 8-12 minutes (depending on size of the cookies) or until just starting to turn golden brown (time varies with every oven). They may look underdone in the centers. The appearance of the cookies is always your best judge to know when they’re ready.

Fresh from the oven cookies, on a sheet pan.
Hello, delicious! If you can, wait until the cookies are easy to handle, then enjoy.

Step 7: Rest for 5 Minutes.

Let the cookies rest on the cookie tray for 5 minutes before transferring to a cooling rack to cool completely.

Pro Baking Tips

  • Fresh Flour: I use all-purpose Einkorn flour that is already ground. If you have the wheat berries or purchase whole grain einkorn flour (which is like whole wheat flour), it will not act the same in this recipe. Using the gram weight is always best when using fresh flour, as fresh flour is lighter and airer than store-bought, pre-milled flour.
  • Resting Time: Einkorn cookies can be soft, which is why I let them rest on the baking sheet before moving to the wire rack. This reduces the chance of them breaking. I know it’s hard to wait, but let the cookies cool a bit before moving them.
  • Please, Use a Scale: Using a scale is the absolute best way to ensure success when making cakes, cookies, muffins, etc. Always weigh your flour. You can pick up a digital scale for under $20 on Amazon, Target, etc. I’ve had my scale for over 10 years and it’s still going strong.

What Kind of Oats? I used old-fashioned rolled oats here, but you can use quick oats in a pinch if that’s what you have. Do not use steel cut oats in this recipe. I like the brand One Degree, as the oats are sprouted, making them easier to digest.

Baked cookies on a sheet pan.
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Learn how to bake like a pro and make the best bread, cookies, muffins, pancakes, and more!

Einkorn Oatmeal Cookies on a sheet pan fresh out of the oven.
4.80 from 5 votes

Classic Einkorn Oatmeal Cookies

The classic oatmeal cookie gets a delicious twist with this einkorn flour recipe. Made with less sugar, plenty of oats, warm spices, and all-purpose einkorn flour. Add your favorite mix-in, like chocolate chips or raisins.
Kristin Marr
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course Dessert
Cuisine American, British
Servings 32 cookies (using a medium cookie scoop, or about 22 cookies using an ice cream scoop)
Calories 107 kcal
Cost: $8

Equipment

Ingredients

Add-Ins (Choose One):

Instructions

  • Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.
  • In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy.
    1 cup unsalted butter, 1/2 packed cup organic brown sugar, 1/4 cup organic cane sugar
    Creaming butter, brown sugar, and cane sugar in a large bowl with a handmixer.
  • Add eggs and pure vanilla extract and mix well.
    2 large eggs, 1 1/2 teaspoons pure vanilla extract
  • Add the dry ingredients to the wet ingredients and slowly mix well to combine. It's best to use a wooden spoon for this.
    1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1 1/2 cups all-purpose einkorn flour, pinch nutmeg
    Weighing the flour with the dry ingredients.
  • Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins, if desired. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.
    2 1/2 cups old-fashioned rolled oats, 1 cup semi-sweet chocolate chips, 1 cup raisins
    Adding rolled oats to the cookie dough.
  • With a medium cookie scoop or ice cream scooper, scoop out dough and place on the sheet pan, about 2 inches apart.
    Using an ice cream scooper to scoop the cookie dough from the bowl to a sheet pan.
  • Bake the einkorn cookies for about 8-12 minutes (depending on size) or until just starting to turn golden brown. They may look underdone in the centers. The appearance of the cookies is always your best judge to know when they're ready.
    Fresh from the oven cookies, on a sheet pan.
  • Let cookies rest on baking sheet for 5 minutes before removing to a rack to cool completely.

Notes

Sweetness: These cookies are not super sweet. They are intended to be this way. If you want a sweeter cookie, use semi-sweet chocolate chips (raisins will also provide a small amount of added natural sweetness) OR increase the sugar to 1/2 cup (100 grams). With an increase in sugar, the cookies will be flatter and more crunchy than soft. 
Use a Scale: I highly recommend using a digital scale to weigh the ingredients when grams are provided. This will ensure you’re getting the perfect amount of flour, oats, and sugar.
Salt: If you’re using iodized salt, you may need to reduce the amount of salt to 1/2 teaspoon. I don’t test my recipes with iodized salt, which can have a saltier flavor; we use Redmond real salt to test all recipes.
Other delicious mix-in options: 1/2 cup shredded coconut or chopped macadamia nuts. The nutritional info does not include using chocolate chips or raisins.
Freezing: I love to freeze extra cookies to pull out and enjoy when a craving hits or to pack in the lunchbox. I think you could also easily freeze the raw dough by wrapping it in parchment paper and placing in a freezer bag. I personally haven’t tried freezing the dough yet.

Nutrition

Calories: 107kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 96mgPotassium: 43mgFiber: 1gSugar: 2gVitamin A: 195IUVitamin C: 0.003mgCalcium: 11mgIron: 1mg
Tried this recipe?Let me know how it was!

5 Einkorn Recipes Worth Making

I’m obsessed with einkorn flour. It’s my go-to flour for baking, along with almond flour (for almond flour banana bread, almond-oat pancakes, chocolate chip cookies, and almond flour banana muffins).

For easy reference, you’ll find all einkorn recipes here, or check out the 10 All-Time Best Einkorn Flour Recipes. After making these einkorn oatmeal cookies, here are a few recipes to make next.

Einkorn Chocolate Chip Cookies

Looking for more ways to sneak some chocolate into your day? This is a great recipe that is perfect for any sweet tooth.

Einkorn Christmas Cookies

This sugar cookie recipe is perfect for any holiday, really. You can achieve the perfect cutout sugar cookie dough with einkorn flour. I always recommend unbleached parchment paper when baking cookies, as silicone mats allow the cookies to spread too much. This could ruin all the work of making fun shapes.

Einkorn Waffles

Mix up a batch of einkorn waffles on the weekend and enjoy them all week for a quick and easy breakfast with eggs (I love scrambled eggs, easy ham and cheese omelet, or one of 15 ways to make eggs for breakfast). Use whole grain einkorn flour or all-purpose einkorn.

Einkorn Muffins

The most popular einkorn recipe here at Live Simply. With just one recipe, make any flavor or variation of muffin. Add apples, blueberries, or various spices. So easy to customize! I also have a few other favorite einkorn muffin recipes: chocolate zucchini muffins, cinnamon swirl muffins, pumpkin spice muffins, and banana-maple muffins.

Einkorn Sheet Pan Pancakes

After making my famous einkorn pancakes for years, I decided to simplify and make pancakes on a sheet pan. You guys, what a time saver! My kids are obsessed with the pancake squares and I don’t have to spend 20 minutes flipping multiple pancakes. Another option is mini einkorn pancake muffins.

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