Freshly Milled Sourdough Einkorn Oatmeal Raisin Cookies
These freshly milled sourdough einkorn oatmeal raisin cookies are made with whole wheat einkorn wheat berries, rolled oats, sourdough discard, and maple syrup for a deeply flavored cookie with a natural buttery richness that all-purpose flour cannot replicate.
Servings: 24 Cookies
Calories: 204kcal
Equipment
- cookie scoop
- Baking sheet
Ingredients
For the Dry Ingredients
- 2½ cups plus 2 tablespoons freshly milled whole wheat einkorn flour 310 grams, milled from einkorn wheat berries on the finest setting
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 2 grams
- 1 teaspoon fine sea salt 6 grams
For the Cookie Dough
- ¾ cup salted butter 170 grams, softened to room temperature
- ¾ cup granulated sugar 150 grams
- ½ cup maple syrup 160 grams
- ½ cup sourdough discard 100 grams, 100% hydration, active or cold
- 2 large eggs 100 grams, room temperature
- 1 tablespoon vanilla extract 13 grams
For the Mix-Ins
- 3 cups old-fashioned rolled oats 270 grams, not quick oats
- 1 cup raisins plump flame raisins
Instructions
- Mill the flour and prepare dry raisins if needed – Mill the einkorn wheat berries on the finest setting of your grain mill, then weigh the freshly milled flour for the recipe. I use plump flame raisins and add them straight to the dough. If your raisins feel dry, cover them with warm water and let them soak for 10 minutes while you begin the recipe. Before adding them to the dough, drain them and pat them completely dry.
- Mix the dry ingredients – In a medium mixing bowl, whisk together the freshly milled einkorn flour, baking soda, cinnamon, and fine sea salt until evenly combined. Set the bowl aside.
- Cream the butter, sugar, and maple syrup – Add the softened butter and granulated sugar to the bowl of a stand mixer. You can also use a large mixing bowl and hand mixer. Beat until the butter and sugar are pale and fluffy. Add the maple syrup and mix until fully incorporated.
- Add the discard, eggs, and vanilla – Add the sourdough discard, room-temperature eggs, and vanilla extract. Mix until smooth, scraping down the sides and bottom of the bowl as needed so everything is evenly combined.
- Add the dry ingredients – With the mixer on low, gradually add the flour mixture. Mix just until no dry flour remains, then stop. Einkorn dough can become sticky and dense when it is overworked, so there is no need to keep mixing once the flour is incorporated.
- Fold in the oats and raisins – Add the old-fashioned rolled oats and fold them into the dough on the lowest mixer speed or by hand. Add the raisins, making sure any soaked raisins have been drained and patted completely dry first. Fold just until the oats and raisins are evenly distributed. The dough will be soft and a little sticky.
- Chill the dough – Cover the bowl and refrigerate the cookie dough for at least 1 hour. The dough will firm as it chills, making it easier to scoop and helping the cookies bake thicker with less spread. If you prefer flatter cookies, you can skip the chilling time.
- Preheat the oven and scoop – When you are ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop to portion the chilled dough into balls and arrange them about 2 inches apart on the prepared baking sheet.
- Bake – Bake for 10–12 minutes, until the edges are golden and set but the centers still look slightly soft. Don't wait for the centers to look completely baked. The cookies will continue to set on the hot baking sheet after they come out of the oven.
- Cool – Leave the cookies on the baking sheet for 5 minutes before moving them. They are still soft when they first come out of the oven and can break if transferred too soon. After 5 minutes, transfer the cookies to a wire cooling rack to cool completely.
Video
Notes
Chill the dough – At least 1 hour in the refrigerator prevents spreading and deepens the flavor. Overnight produces the best result.
Use rolled oats not quick oats – Old-fashioned rolled oats give the cookies their chewy body. Quick oats absorb too much moisture and produce a cakey texture.
Pull slightly underdone – These cookies continue to set on the pan. Pull when the edges are set and the centers still look slightly soft.
Freeze unbaked dough balls – Scoop, freeze on the pan until solid, then transfer to a freezer bag. Bake directly from frozen at 350°F and add 2 to 3 extra minutes.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 152mg | Potassium: 155mg | Fiber: 3g | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg