Einkorn Peanut Butter Cookies
It was the year 1884. This was a year remembered for the first Oxford English Dictionary, the most destructive earthquake the UK has ever seen, and the cornerstone of our own statue of Liberty. This was also the year that lives were changed when a Canadian man named Marcellus Gilmore Edson became the first to patent peanut butter. He came up with the idea as a way for people who couldn’t chew well to get nutrients. Clearly it’s come a long way since then including becoming the MVP of one of my favorite cookies!
Peanut Butter cookies have always been high on my list, but I could never handle the store-bought ones. They were never even a temptation, but it was hard to stop once I got started on my mom’s. Despite my mom’s health consciousness, her peanut-butter cookies couldn’t exactly be called healthy. So, I am excited to be spreading this recipe that has more than fulfilled the need for a healthy and delicious peanut butter cookie.For me, it’s always been about consistency. I couldn’t handle the rubbery consistency of store-bought peanut butter cookies, but the firm, yet melt-in-your mouth consistency of my mom’s cookies couldn’t be matched. I was sure that these EInkorn Peanut Butter Cookies would taste delicious, but I was worried that the consistency would be hard to endorse since it’s so often the first thing to go when working with whole grains. Not today! I was floored. The consistency was perfect. Since we’ve started adding coconut flour to some of our einkorn recipes, we’ve notices vast improvement in texture.So, I need not give up the peanut butter cookie of my childhood, and I am happy to share that with everyone. Enjoy this delicious, healthy alternative to the peanut butter cookie and a big thanks to Marcellus Gilmore Edson for making it possible!
Peanut Butter cookies have always been high on my list, but I could never handle the store-bought ones. They were never even a temptation, but it was hard to stop once I got started on my mom’s. Despite my mom’s health consciousness, her peanut-butter cookies couldn’t exactly be called healthy. So, I am excited to be spreading this recipe that has more than fulfilled the need for a healthy and delicious peanut butter cookie.For me, it’s always been about consistency. I couldn’t handle the rubbery consistency of store-bought peanut butter cookies, but the firm, yet melt-in-your mouth consistency of my mom’s cookies couldn’t be matched. I was sure that these EInkorn Peanut Butter Cookies would taste delicious, but I was worried that the consistency would be hard to endorse since it’s so often the first thing to go when working with whole grains. Not today! I was floored. The consistency was perfect. Since we’ve started adding coconut flour to some of our einkorn recipes, we’ve notices vast improvement in texture.So, I need not give up the peanut butter cookie of my childhood, and I am happy to share that with everyone. Enjoy this delicious, healthy alternative to the peanut butter cookie and a big thanks to Marcellus Gilmore Edson for making it possible!
Ingredients
SCALE
- 1 Egg
- 5 tablespoon Palm Shortening Or Butter
- 6 tablespoon Sugar Can use sucanat for both sugars
- 6 tablespoon Brown Sugar
- 1/2 tablespoon Vanilla
- 3 ounce Peanut Butter Chips Optional
- 6 tablespoon Peanut Butter
- 3/4 cup Einkorn Flour
- 1/2 teaspoon Salt 1/4 if using butter
- 2/3 teaspoon Baking Soda
- 1/3 teaspoon Baking Powder
- 2/3 cup Oats Blended
Instructions
1. Cream first five ingredients.
2. Add remaining ingredients.
3, Mix all ingredients together (Don't overmix or it becomes too oily)
4. Spoon onto cookie sheet and flatten slightly with a fork (With a 1tbsp scoop, it will make close to 2 dozen).
5. Bake at 325º in convection oven (350º in normal oven) for 8-10 minutes.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Follow us
Signup for email updates
Get free recipes and discount coupons in your inbox.
PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
8 thoughts on “Einkorn Peanut Butter Cookies”
Hi. Can you use honey instead of sugar?
Hi Cheri, for sweetness that would be fine, but not having done it, I don’t know what it would do to the texture, so you’d want to watch that.
I only see 1 type of sugar listed…but you state : use sucanat for BOTH SUGAR’S…
Is there another ingredient not listed?
So looking forward to YUMMY healthy P>B> COOKIES with my Einkorn!
Thank you
Shannon
Hi Shannon, thank you for noticing that! I’ve fixed it. It calls for white and brown sugar, but for a healthier option you can substitute sucanat or coconut sugar for both.
Hello,
* Macros available?
* Oats, “blended”~ ?
* substitutes for Sucanet?
Thanks!
Hello Dee,
Thanks for the questions. Are you asking the amounts of the macro nutrients in the recipe? We don’t have the exact macro nutrient count available and I don’t know specifically what you’re asking about, but there are websites you can go to in order to calculate the calorie and nutrients of any recipe by plugging in the ingredients. They’re not perfect, but it can give you an idea. One example is https://recipes.sparkpeople.com/recipe-calculator.asp. You’ll be able to find an estimate of the information you’re looking for there. Oats blended just means that you put that amount of oats in a blender and blend them until they’re powdery. As for your third question, you can always substitute brown sugar for sucanat. I hope this answers your questions!
Substituting any oil for the butter will yield a cookie that won’t rise and be very flat. Also, you’ll lack that amazing butter flavor. I have successfully substituted maybe 1/4 or 1/3 of the butter with some oil in other cookie recipes but no more than that.
is there ANY way I can substitute extra virgin olive oil in the peanut butter cookie recipe for the recommended shortening or butter?