![Collage photo showing einkorn sourdough oatmeal raisin cookies with text overlay.](https://www.butterforall.com/wp-content/uploads/2024/07/Einkorn-Sourdough-Oatmeal-Raisin-Cookies.png.webp)
Sourdough and Spice
Einkorn sourdough starter, butter, eggs, coconut sugar, oats, and the warm spices of Ceylon cinnamon and nutmeg come together in this soft, chewy, wholesome cookie.
![Einkorn sourdough oatmeal raisin cookies cooling on a baking rack.](https://www.butterforall.com/wp-content/uploads/2024/07/Einkorn-Sourdough-Oatmeal-Raisin-Cookies-Baking-Rack-960x640.png.webp)
Einkorn, a Tender Ancient Grain
Because of einkorn’s unique makeup, this low-gluten grain has desirable qualities when it comes to cookies, cakes, and pastries. It produces a tender crumb great for applications needing less structure.
While einkorn flour also makes delicious bread, its soft texture is perfectly suited to cookies and brownies!
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A Truly Healthy Cookie Dough
Not only is einkorn possibly the world’s most nutritious grain, the batter for these cookies is also long fermented which helps break down any remaining gluten, frees up the vitamins and minerals, and makes it even more digestible!
The addition of organic glyphosate-free oats, organic raisins, and low-glycemic organic coconut sugar is just icing on the cake, so to speak.
In total, these cookies are more like an indulgent portable meal — perfect for school lunch boxes, picnic baskets, long car rides, and adventures!
Pair these healthy cookies with a glass of ice-cold raw milk for a complete meal any time of the day!
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![Einkorn cookies on a plate.](https://www.butterforall.com/wp-content/uploads/2024/07/Sourdough-Oatmeal-Raisin-Cookies-720x720.png.webp)
Einkorn Sourdough Oatmeal Raisin Cookies
Use your einkorn sourdough starter to make these incredibly chewy, sweet, and spicy oatmeal raisin cookies.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cup (350 grams) active einkorn sourdough starter, 75% hydration
- 2 cups rolled oats
- 1 cup einkorn flour
- 1 tablespoon Ceylon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup raisins
Instructions
- In a stand mixer with a paddle attachment or with a handheld beater cream the butter, sugar, and vanilla together until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl with a rubber spatula as needed. Whip the mixture well.
- Add the active sourdough starter and beat until fully combined. Scrape the sides of the bowl as needed.
- In a separate bowl combine the oats, flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Mix well to combine.
- Add the dry mixture, in two parts, to the wet ingredients and stir gently until combined. Scrape the bottom of the bowl with a rubber spatula to make sure you get it completely mixed.
- Fold the raisins in gently.
- Cover the batter and refrigerate for 12 to 24 hours. I prefer making this batter a whole day in advance so it has time to ferment under refrigeration.
When Ready To Bake
- Remove the bowl from the refrigerator and allow the batter to rest at room temperature for at least 30 minutes.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Scoop cookie dough with a 1.5-ounce scoop (about 42 grams each) onto the parchment, leaving plenty of room for the cookies to spread.
- Bake one sheet at a time on the center rack of your oven for 15 to 18 minutes or until the edges are just starting to brown.
- Remove the baking sheet from the oven and let the cookies rest for three minutes before transferring them to a cooling rack.
Notes
Can a regular white-flour sourdough starter be used?
Absolutely! For an all-purpose flour starter the hydration should be 100%. You may need to adjust by adding a little extra flour during the dough mixing stage. You just want the dough to look like regular cookie dough consistency.
Can the cookies be made larger?
Yes! I have made these cookies at 85 grams each and they came out wonderfully. You will get about one dozen large cookies from this recipe. Tip: Only bake four to six per pan!
Can the recipe be doubled?
Yes! This recipe works very well when doubled without needing any additional tweaking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Jovial 100% Organic Einkorn All-Purpose Flour, 10 Pounds
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Anthonys Organic Coconut Sugar 5lbs, Non-GMO and Gluten Free
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Bob's Red Mill Baking Powder 14 oz (2 Pack) - Double Acting Baking Powder - No Added Aluminum - Baking Powder Double Pack (14 oz each, 28 oz total)
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Frontier Co-op Organic Fair Trade Ground Ceylon Cinnamon 5.57oz - Cinnamon Powder Organic, Bulk Bag Refill for Cinnamon Shaker
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition)
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Stainless Steel Baking Pan with Rack Set of 2
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