Einkorn Browned Butter Oatmeal Chocolate Chip Cookies
The rich, nutty flavor of the browned butter toasted with the rolled oats harmonizes beautifully with the sweetness of milk and dark chocolate chips. The overall flavor profile is complex and satisfying, with a balance of sweetness, nuttiness, and a hint of saltiness. The texture is soft and chewy, with a slightly crispy edge. These cookies are a perfect treat for any occasion, offering a unique and delicious twist on a classic favorite.
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Einkorn Cookie Overview
Complex Flavors:Â The browned butter imparts a rich, nutty flavor that complements the sweetness of the chocolate chips and the subtle earthiness of the einkorn flour.
Texture: The texture is soft and chewy, with a slightly crispy edge
Versatility: Mix in your favorites, nuts, chocolate chips, butterscotch chips, pretzels, raisins etc. This versatile cookie dough can be customized to suit any taste preference.
Browned Butter Infusion:Â A key difference in this recipe is the process of toasting the rolled oats in the browned butter. This infuses the oats with the nutty, caramelized flavor of the browned butter, creating a deeper, richer flavor profile than traditional oatmeal cookies.
Soft and chewy browned butter oatmeal cookies. It’s a simple, yet complex cookie, but what is unique about this brown butter cookie recipe, is the browned butter is toasted with the rolled oats and infused into the oatmeal, creating this incredibly deep rich and complex flavor profile, while keeping the oats crisp and chewy.Â
If you love chocolate chip cookies, you’ve got to try my Einkorn Chocolate Chip Cookies – A reader favorite on my blog. They’re made with a blend of maple sugar and coconut sugar for that classic soft and chewy texture everyone loves.
Ingredients you will need for einkorn browned butter cookies recipe
Rolled Oats
ButterÂ
Eggs
Vanilla extract
Coconut sugarÂ
Granualted SugarÂ
Einkorn flour (all-Purpose)
Salt
Baking powder
Baking soda
Chocolate Chips (Optional)
Where to buy einkorn flour
Einkorn flour has become increasingly accessible in grocery stores, especially at whole food markets, co-ops, amazon and specialty shops. Jovial and farm2flour are both reputable brands offering high-quality einkorn flour and both I’ve used and really love.
I particularly appreciate that farm2flour mills their grain fresh before shipping, which results in a deeper, richer flavor and truly exceptional taste. Ordering einkorn flour in bulk can be a great way to save money, but if you’re just getting your feet wet with einkorn flour jovial is great for consistency and convenience as its more widely available on store shelves.
It is important to note that each brands weight in flour will vary, this has to do with how they mill their flour, their grain etc. for consistency in recipes I do recommend weighing flour to 120grams per cup or using the spoon and level method for the best results.
How to substitute einkorn flour in recipes
If you are just getting started with einkorn flour, and want to learn more about how to substitute einkorn flour in recipes, check out this handy beginner’s guide for how to bake with einkorn flour, including an easy printable einkorn conversion chart and various recipes like my popular einkorn buttermilk biscuits or einkorn chocolate chip cookies and other simple easy-to-follow einkorn recipes to get you started.
How to store these einkorn cookies
Room Temperature-Â Einkorn cookies can be stored at room temperature for up to 3 days, if covered in an airtight container.
Refrigerator- Once completely cooled, store in airtight container for 5-7 days in the refrigerator.Â
Freezer- Once completely cooled these can be placed in a Ziplock bag and stored in the freezer for up to 3 months. Defrost overnight in fridge when ready to eat or eat straight from the freezer. These stay chewy and soft which is so delicious eating from frozen.Â
Try these other einkorn cookie recipes I know you'll love!
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Einkorn Browned Butter Oatmeal Chocolate Chip Cookies
These soft and chewy Einkorn browned butter oatmeal chocolate chip cookies feature a rich, nutty flavor from toasting the oats in the browned butter, a process that further enhances the buttery depth and complements the chocolate chips and einkorn flour.
Ingredients
- 1/4 cup Salted butter
- 1 cup Rolled oats old fashioned (organic)
- 1/2 cup Softened salted butter
- 1/2 cup Coconut sugar
- 1/2 cup Granulated sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla extract
- 2 1/4 cup Einkorn all purpose flour (270g)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Chopped dark chocolate bar
- 1/2 cup Milk chocolate chips
Instructions
- Add 1/4 cup butter into a 10–12-inch sauté pan and begin to brown the butter over medium-low heat. Once the butter begins to foam, add in 1 cup rolled oats. Continue to brown the butter and toast the oats stirring continuously until brown bits begin to form, you smell a nutty aroma, and the oats begin to look caramel colored. Remove from heat and set aside to cool.
- Line a baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
- Using a paddle attachment, cream together 1/2 cup room temperature butter and sugars until smooth, lighter in color and increased in volume. Usually 2-3 minutes, you may need to scrape the sides of the bowl down once or twice.
- Scape down the sides of the bowl, then add in room temperature eggs and vanilla. Mix until combined.
- Add in flour, baking soda, salt, cooled browned oats and chopped chocolate. Mix until just combined.
- Using a 3 tbsp cookie scoop, scoop out dough onto parchment lined baking sheet. Press a few more chocolate chips/chucks into the top of the cookie. Bake in 350 degree Fahrenheit oven for 10-12 minutes.
- Sprinkle flaked sea salt if desired.
Notes
Note: Refrigerating dough is optional, it allows the butter and flour to absorb the flavors and makes for a better tasting cookie, but is not required. Refrigerate for 30 minutes if desired.Â
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tinhateats
Hi! I’m Jenn, and welcome to Tinhateats! Most of my recipes are a mix of gluten-free, paleo, and Whole30-friendly. I love recreating classic dishes with healthier ingredients, and I hope my recipes inspire you to try something new!
I often work with einkorn flour to create delicious and nutritious baked goods.
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2 Responses
My mistake – unfortunately when I doubled the recipe on the print recipe function it doesn’t change the 270g of flour to 540g. So my cookies turned out very sad but the flavor was fantastic! I’m going to retry them again tomorrow.
Hi Miranda, thanks for bringing that to my attention, I will see if I can move the grams over to cups measurements in order for them to properly double. Were you making cookies or muffins? This recipe for pumpkin muffins you commented on uses 210grams, but my chocolate chip cookies recipe uses 270 grams.