Fall has us craving the comfort of old-fashioned oatmeal cookies. These oatmeal raisin chocolate chip cookies made with Jovial Foods einkorn flour bring back childhood memories, but with an ancient-grain twist that’s worth learning about. Einkorn wheat was planted by farmers 12,000 years ago during the Neolithic Revolution, but then it moved toward extinction during the Bronze Age. In 2007, the founders of Jovial rediscovered einkorn through a group of researchers in Italy. The grain is untouched by time, has never been hybridized, and is now the oldest and purest food in existence today. It has a much higher protein content than modern wheat, along with less starch and a higher concentration of minerals and flavor. Its weak gluten makes it easier to digest. And, in fact, it lacks the gluten proteins that trigger symptoms of gluten sensitivity.
This outstanding recipe incorporates this amazing ancient grain into our favorite childhood cookie for a soft, pillowy and even tastier treat. These einkorn oatmeal cookies – loaded with chocolate chips, raisins, macadamia nuts and shredded coconut – are sure to become a family favorite in your home, too.
Coconut & Chocolate Chip Oatmeal Raisin Cookies with Einkorn Flour
Ingredients
- 1-1/3 cups Jovial 100% Organic Einkorn All-Purpose Flour or 1-2/3 cups Jovial 100% Organic Einkorn Whole Grain Flour
- 1/2 tsp. baking soda
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 tsp. fine sea salt
- 1 cup rolled oats
- 3 Tbsp. hot water
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg beaten
- 10 Tbsp. unsalted butter melted and cooled
- 1/2 cup shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup seedless raisins
- 1/4 cup macadamia nuts chopped fine
Instructions
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In medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
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In large bowl, combine oats and water. Stir in granulated sugar, brown sugar, beaten egg and melted butter.
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Add flour mixture to bowl with wet ingredients and use rubber spatula to mix until flour is completely absorbed.
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Stir in shredded coconut, chocolate chips, finely chopped macadamia nuts and raisins until well distributed throughout.
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Using plastic wrap, cover bowl and refrigerate 2 hours.
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
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Roll 2-tablespoon scoops of cookie dough into balls and arrange on baking sheet; Leave 2-inches around each cookie.
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Bake in batches 15 minutes, until cookies are lightly browned around edges.
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Cool on baking sheet 5 minutes, then transfer cookies to wire rack to cool completely.
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Store in airtight container at room temperature up to 3 days.
Recipe Notes
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