Einkorn Oatmeal Chocolate Chip Coconut Macadamia Cookies

Makes 28 cookies


  • 1⅓ cups (160 g) jovial All-Purpose Einkorn Flour or 1⅔ cups (160 g) jovial Whole Grain Einkorn Flour or 1¾ cups (147 g) jovial Sprouted Einkorn Flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup (96 g) rolled oats
  • 3 tablespoon hot water
  • 10 tablespoons (140 g) unsalted butter, melted and cooled
  • ½ cup (105 g) packed brown sugar
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg, beaten
  • ½ cup (85 g) semi-sweet chocolate chips
  • ½ cup (80 g) seedless raisins
  • ½ cup (40 g) shredded coconut
  • ¼ cup (30 g) macadamia nuts, chopped fine


  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
  2. In a large bowl, mix together the oats and water. Stir in the butter, brown sugar, granulated sugar, and egg. Add the flour mixture to the bowl, using a rubber spatula, mix until the flour is completely absorbed.
  3. Add the raisins, coconut, chocolate chips and nuts, and mix until
    well-distributed throughout the dough.
  4. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll 2 tablespoon (30 g) scoops of cookie dough into balls and place on the prepared baking sheet, leaving 2-inches around each cookie.
  7. Bake the cookies in batches for 15 minutes, until the cookies are lightly browned around the edges.
  8. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 3 days.