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.
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
With a medium cookie scoop or ice cream scooper, scoop out dough and place on the sheet pan, about 2 inches apart.
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.
Let cookies rest on baking sheet for 5 minutes before removing to a rack to cool completely.
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.