Sourdough Einkorn Oatmeal Raisin Cookies

Recipe by Kerenza De Freitas. These Sourdough Oatmeal Raisin Cookies are everything you love about the classic recipe (soft, chewy, and full of cinnamon), plus they're a delicious way to use up your sourdough starter. Made with your choice of our All-Purpose or Whole Wheat Einkorn Flour and naturally sweetened with coconut sugar, they’re a feel-good treat that's perfect for any time of the day!

Instructions

1. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar for 2 minutes on medium speed. Scrape down the edges as needed.
2. Add the egg, sourdough starter, vanilla and molasses. Mix on medium for 1 minute.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Add to the mixer and mix on slow speed until combined.
4. Add the oats and raisins and mix until combined.
5. Cover the mixing bowl and let ferment at room temperature for 6-8 hours then place the bowl in the refrigerator overnight or up to 2 days.
6. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Remove the bowl from the refrigerator for about 10 minutes before scooping out the dough.
7. Scoop out about 2 tablespoons of dough and place on the baking sheet 2 inches apart.
8. Bake for 12 minutes. Remove from the oven and let the cookies remain on the baking sheet for 5 minutes then place them on a rack to continue cooling. The cookies will be soft straight out of the oven but will continue to firm a bit as it cools.
9. The cookies can be stored in an airtight container or plastic bag at room temperature for up to a week.