Einkorn Peanut Butter Cookies
These Einkorn Peanut Butter Cookies are a true delight for the senses. With a soft, chewy center and satisfyingly crisp edges, they offer a delightful textural contrast. Each bite bursts with rich peanut butter flavor, transporting you back to your childhood.
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These Einkorn Peanut Butter Cookies are a textural adventure. They’re soft and chewy in the center, with crisp and crackly edges that give a satisfying crunch. Each bite bursts with rich peanut buttery flavor, evoking all the nostalgia of a classic peanut butter cookie. But that’s not all! Made with Einkorn flour, these cookies offer a unique and delightful twist. With its added nutrients, delightful texture, and rich flavor, it’s a baking adventure worth exploring. So, grab your Einkorn flour, preheat your oven, and get ready to create a batch of these irresistible cookies.
Ingredients you will need for these chewy peanut butter cookies with einkorn flour
Einkorn flour- All Purpose
Peanut butter-Creamy
Eggs- Room temperature
Butter- Room temperature
Coconut sugar- or brown sugar
Granulated sugar
Salt
Baking soda
Baking powder
How to make Einkorn Peanut Butter Cookies
In stand mixer, cream together room temperature butter, coconut sugar and granulated sugar until smooth and well incorporated, about 1-2 minutes.
Add room temperature eggs and peanut butter. Mix until fully incorporated. May need to scrape down the sides of the bowl.
Next, add flour, baking soda, baking powder and salt. Mix until incorporated, do not over mix.
Use your large cookie scoop, 3.2 tbsp, scoop dough out, form into ball then roll into granulated sugar and place on parchment lined cookie sheet 2-3 inches apart. Gently flatten each cooking with a fork, creating a crisscross pattern.
Bake in 350-degree Fahrenheit oven for 12-14 minutes. This creates 12 large bakery style cookies (3.2 tbsp each); you can reduce the size and adjust cooking time accordingly.
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What Einkorn flour should I use for baking Einkorn cookies?
For cookies, muffins, quick breads and other similar einkorn recipe(s), I recommend using ALL purpose Einkorn flour. My personal favorite Einkorn flour is Jovial Einkorn ALL purpose or farm 2 flour.Â
Whole wheat einkorn flour contains all parts of the grain, including the bran and germ providing more nutrients and a denser texture, while all-purpose einkorn has some of the bran and germ removed and is a more refined version with a lighter texture, making it ideal for baked goods. Whole wheat einkorn flour is great for bread making and rustic breads.Â
What other cookies can I make with Einkorn flour?
On my blog, I’ve developed a diverse collection of recipes that feature Einkorn flour as a key ingredient. The standout among these recipes is undoubtedly my Einkorn Chocolate Chip Cookies, which is the most popular recipe on the blog and definitely worth a try! The nutty undertones and slightly chewier texture that Einkorn flour provides can enhance the overall flavor profile of the cookies, making them a favorite by readers.
FAQs And helpful Tips for the best Einkorn Cookies
Be Sure to use room temperature eggs and butter. You don’t want your butter to coagulate with your eggs. Ensuring all ingredients are the correct temperature will ensure the best results.
Storing and freezing- You can freeze the dough in balls and bake according to directions or freeze the already baked cookies in an airtight container such as a Ziploc. May be stored in the freezer for up to 3 months. Â
Measure correctly- Spoon and level your flour for the best results. Try not to use substitutions unless the recipe indicates a substitution can be used.Â
Try these other einkorn flour recipes
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Einkorn Peanut Butter Cookies
These Einkorn Peanut Butter Cookies are a textural adventure. They're soft and chewy in the center, with crisp and crackly edges that give a satisfying crunch. Each bite bursts with rich peanut buttery flavor, evoking all the nostalgia of a classic peanut butter cookie. But that's not all! Made with Einkorn flour, these cookies offer a unique and delightful twist. With its added nutrients, delightful texture, and rich flavor, it's a baking adventure worth exploring.
Equipment
- 1 Stand mixer
Ingredients
- 1/2 cup Butter Room temperatre
- 1/2 cup Coconut sugar or brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs Room temperature
- 1/2 cup Peanut butter Creamy
- 2 cups Einkorn flour All purpose
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Line a large cookie sheet with parchment paper. Preheat oven to 350-degrees Fahrenheit.
- In stand mixer, cream together room temperature butter, coconut sugar and granulated sugar until smooth and well incorporated, about 1-2 minutes.
- Add room temperature eggs and peanut butter. Mix until fully incorporated. May need to scrape down the sides of the bowl.
- Next, add flour, baking soda, baking powder and salt. Mix until incorporated, do not over mix.
- Use your large cookie scoop, 3.2 tbsp, scoop dough out, form into ball then roll into granulated sugar and place on parchment lined cookie sheet 2-3 inches apart. Gently flatten each cooking with a fork, creating a crisscross pattern.
- Bake in 350-degree Fahrenheit oven for 12-14 minutes. This creates 12 large bakery style cookies (3.2 tbsp each); you can reduce the size and adjust cooking time accordingly.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
tinhateats
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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4 Responses
I am very new to making my own flour and although I have very little experience, I can see that Einkorn is quickly becoming my favorite. I have made these Peanut Butter Cookies 4 times and they are always perfect & delicious. I am excited to learn more. Thank you so much for sharing.
Thank you! I am so grateful for the feedback; A big part of why I started this blog was to share my own passion for einkorn flour and develop recipes that are every bit as delicious – if not even more so – than those made with conventional flour. I’m so glad you are enjoying my recipe!
Not sure how to get all purpose einkorn, can I make these just from freshly milled einkorn?
Hi Joni, I haven’t tested this recipe with freshly milled flour, so I can’t guarantee results, but it should work just fine. I don’t have the exact gram measurements for this recipe, but I typically use about 120 grams per cup, so it’s likely around that. Keep in mind that freshly milled flour weighs differently than all-purpose einkorn, especially if it’s not sifted, so measuring about 120g per cup will likely give the best results.
Generally, you only run into issues with freshly milled einkorn in yeast or sourdough recipes, unless you adjust the liquid. For quickbreads, cookies, and similar baked goods, substituting freshly milled flour is usually straightforward and works well gram for gram. Hope that helps, and let me know if it works out!