Einkorn Peanut Butter Cookies
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These Einkorn Peanut Butter Cookies are a nostalgic twist on a classic favorite. They have a soft, chewy center with lightly crisp edges that create the perfect balance of textures in every bite. Rich peanut butter flavor shines through, bringing back the comforting taste of the traditional peanut butter cookies you grew up with.
Made with einkorn flour, these cookies have a slightly nutty, buttery flavor and a tender texture that makes them truly special. I use a combination of half coconut sugar and half granulated sugar to keep them from becoming overly sweet while adding a subtle molasses-like depth from the coconut sugar. If you prefer, you can easily substitute brown sugar in place of the coconut sugar.
Einkorn’s unique baking qualities create a cookie that is soft, flavorful, and full of character. If you love classic peanut butter cookies, this einkorn version is a delicious twist on a timeless favorite.
Table of Contents
Ingredient’s you’ll need for these einkorn peanut butter cookies
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What’s the best peanut butter for cookies?
The best peanut butter for peanut butter cookies comes down to personal preference, but I prefer using natural peanut butter. Natural peanut butter is typically made with just peanuts and salt, giving the cookies a stronger, more pronounced peanut flavor compared to conventional peanut butter, which often contains added oils, sweeteners, and stabilizers. My favorite brand is actually Costco’s Kirkland organic PB.
For the most consistent results, you’ll want to make sure your peanut butter is well mixed and not overly runny. Because natural peanut butter separates, be sure to stir it thoroughly before measuring. The peanut oils should be evenly incorporated so there are no dry, thick portions or excess oil at the top.
If you choose a chunky peanut butter, keep in mind that the added peanut pieces can slightly change the texture of the cookie. The cookies may be a bit more crumbly or have a slightly drier texture compared to using smooth or creamy peanut butter.
Helpful Tips
FAQ’s
Where to buy einkorn flour?
With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.
I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.
Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.
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.
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Einkorn Peanut Butter Cookies
Equipment
- 1 Kitchen aid stand mixer or hand mixer
Ingredients
- 1/2 cup Butter Room temperature
- 1/2 cup Coconut sugar or brown sugar
- 1/2 cup Granulated sugar Plus more for rolling the cookies in
- 2 Eggs Room temperature
- 1/2 cup Peanut butter Creamy – See notes
- 2 cups Einkorn flour All purpose (spooned and leveled)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Prep Pan: Line a large cookie sheet with parchment paper. Preheat oven to 350-degrees Fahrenheit.
- Cream butter & sugars: In stand mixer, using the paddle attachment, cream together room temperature butter, coconut sugar and granulated sugar until smooth and well incorporated, about 1-2 minutes.
- Add Eggs & PB: Add room temperature eggs and peanut butter. Mix until fully incorporated. You may need to scrape down the sides of the bowl.
- Add dry ingredients: Add einkorn flour, baking soda, baking powder and salt. Mix until incorporated, but do not over mix.
- Scoop and roll in sugar: Using a large cookie scoop (about 3.2 tablespoons), scoop out the dough and roll it into a ball. Roll each dough ball in granulated sugar, then place on a parchment-lined baking sheet, spacing cookies 2–3 inches apart. Gently flatten each cookie with a fork, creating a classic crisscross pattern.
- Bake: 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.
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!
I used fresh milled einkorn and cashew butter! Delicious! Great recipe!
Awesome! Thank you for sharing your substitutions! That combination sounds delicious!
They are so good and easy . Thank you
So glad to hear! Thank you for taking the time to leave a comment 🙂
I made these last night using fresh milled einkorn flour. I used 120g of it, as per your suggestion in the comments above. They turned out great! They are soft, chewy, and delicious. My whole family asked for me to add them to their lunches today. When I make them next time, I might chill the dough before rolling into balls because the cookies spread a little more than I would have liked. I’m thinking that chilling the dough first may help counteract that. Either way, they were delicious and this recipe will be in my cookie rotation from now on!
Thanks so much for the feedback, so glad you all loved them! The spreading could be due to the freshly milled flour needing a little more time to hydrate. Either way, letting the dough rest in the fridge would definitely help with hydration and spread, and give the flavors more time to develop. That’s a great idea!