Einkorn Oatmeal Raisin Cookies

The golden, nutty flavor of einkorn just tastes great with oats. Our in-house baker, Cyrus, has revisited and tested this classic recipe so it will bake perfectly with our flour.

 4 oz. (1 stick) butter, room temperature

1 cup brown sugar

1 tsp, sea salt

1 tsp. baking soda

1 tsp. cinnamon

1 medium egg

1 tbsp. water

1 tbsp. vanilla

2 cups quick oats

2/3 cup raisins

1 1/3 cup Jovial® einkorn flour

  1. Cream the butter, sugar, salt, baking soda and cinnamon well.

  2. Add egg, water and vanilla to creamed mixture; mix until emulsified.

  3. Stir in oats and raisins until thoroughly incorporated.

  4. Add sifted flour and mix well.

  5. Using a #60 Scoop, drop twelve 1″ balls of dough onto an un-greased cookie tray.

  6. Bake one tray at a time at 325°F for 13 minutes, we prefer non-convection. Remember to rotate the cookie tray halfway through. Repeat process with remaining dough.

  7. This recipe makes 36 cookies. Allow to cool before serving.

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  1. Charles Decelles says:

    Why does the recipe call for quick oats?

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