The Best Sourdough Einkorn Oatmeal Raisin Cookies
These chewy Sourdough Einkorn Oatmeal Raisin Cookies offer a tangy twist on a classic, packed with whole grains and natural sweetness.
Servings: 2 Dozen
Calories: 124kcal
Ingredients
- ¾ cup 177g Salted Butter
- ¾ cup 150g Granulated Sugar
- ½ cup 160g Maple Syrup
- ½ cup 100g of Sourdough Starter or Discard
- 2 Eggs
- 1 Tbsp 13g Vanilla Extract
- 2 ½ cups plus 2 tbsp. 310g of Whole Wheat Einkorn Flour
- 3 cups 270g of Rolled Oats
- 1 cup 200g of Raisins
- 1 tsp. 6g Baking Soda
- 1 tsp. 2g Ground Cinnamon
- 1 tsp 6g Salt
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream 3/4 cup of softened salted butter and 3/4 cup of sugar until light and fluffy.
- Add in 1/2 cup of active sourdough starter (or discard), 2 eggs, and 1 Tbsp. of vanilla extract, and 1/2 cup maple syrup. Mix until well combined.
- In a medium bowl, whisk together 2 1/2 cups plus 2 tbsp. of whole wheat einkorn flour, 1 tsp. of baking soda, 1 tsp. of ground cinnamon, and 1 tsp. of salt.
- Gradually add in the flour mixture into the wet ingredients, mixing until just combined.
- Add in 3 cups pf rolled oats and gently mix until combined.
- Fold in 1 cup of plump raisins.
- Line a prepared baking sheet with parchment paper.
- Using a cookie scoop, form the dough into balls and place them on the baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Once done, transfer the cookies to a wire rack to cool completely.
- Enjoy!
Video
Notes
- Use high-quality ingredients like organic einkorn flour, rolled oats, and raisins for maximum flavor and nutrition.
- You can refrigerate your cookie dough for at least an hour before baking to prevent spreading and ensure a chewy texture.
- Don't over mix your dough to avoid tough cookies. Mix just until the ingredients are combined.
- Consider adding a sprinkle of sea salt on top of the cookies before baking to enhance the flavor.
- Bake your cookies at a slightly lower temperature than traditional cookies to prevent burning. Aim for 325°F (165°C) for about 15-20 minutes. Or bake at 350 degrees F for a quick cook time of 12 mins.
- Allow your cookies to cool for a few minutes on the baking sheet before transferring them to a cooling rack to prevent them from breaking.
- Store your cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Enjoy your delicious, healthy sourdough einkorn oatmeal raisin cookies!
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 11mg | Fiber: 3g | Sugar: 4g