Question 1

Is einkorn flour good for cookies?

Accepted Answer

Yes, einkorn flour is an excellent choice for cookies. Its natural buttery nuttiness adds genuine flavor depth that all-purpose flour does not have, and its softer gluten structure produces a tender, slightly dense cookie rather than a tough one. Freshly milled whole wheat einkorn gives the most flavor and nutrition, and whole wheat einkorn from Jovial Foods is a reliable store-bought option if you are not yet milling at home.

Question 2

Can you use sourdough discard in cookies?

Accepted Answer

Yes, sourdough discard adds a subtle tang that balances sweetness in cookie dough without making the finished cookie taste like sourdough bread. It also contributes a small amount of moisture that helps keep cookies chewy. Active starter and cold discard both work equally well in this recipe since baking soda provides the leavening.

Question 3

Should you soak raisins before baking cookies?

Accepted Answer

It depends on the raisins. Fresh, plump raisins do not need soaking. Dry, shriveled raisins from a bag that has been open for a while benefit significantly from a 10-minute soak in warm water. Pat them completely dry before folding them into the dough, as plump raisins stay soft and hold their shape through baking rather than becoming tough in the finished cookie.

Question 4

What is the difference between freshly milled einkorn and store-bought einkorn flour in cookies?

Accepted Answer

Freshly milled einkorn flour retains all of the bran, germ, and natural oils from the berry, which gives the dough a deeper flavor, a more complex nuttiness, and more nutrition than flour that has been sitting on a shelf. Store-bought whole wheat einkorn is still far superior to all-purpose flour and will produce a wonderful cookie, but milling fresh before baking is worth it if you have a grain mill at home. For more on milling at home, How to Mill Flour at Home is a good place to start.

Question 5

Can you make these cookies without sourdough discard?

Accepted Answer

Yes, replace the sourdough discard with an equal weight of plain Greek yogurt or buttermilk for the moisture and mild acidity. The subtle tang of the sourdough will be absent, but the cookies will still be chewy, flavorful, and warmly spiced.

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