Einkorn Peanut Butter Cookies

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Raise your hand if you think store bought peanut butter cookies are disgusting!

Maybe it’s just me, but really, they are.

And I’m no cookie snob. I can enjoy a store bought cookie or one made from ingredients I don’t use, but it’s a big NO when it comes to peanut butter cookies. I have never met a peanut butter cookie I liked except my mother’s.

My father was a collegiate baseball coach, and my siblings and I grew up at the baseball field. We knew all the players and they knew us. They lovingly called my mom “Mama Schleg.” And she was just that. She would frequently create her own concession stand to raise money for the team. We’d pack a folding table in the back of our 15-passenger van and then load it up with snacks.

My sisters and I loved to help with the concessions. My mom didn’t buy a lot of packaged snacks for our home, so the giant bucket of bubble gum, the vat of nacho cheese, and the boxes and boxes of candy bars made our heads swim. But by far, the most popular items were her homemade cookies. She made chocolate chip, snicker noodles, and of course, peanut butter!

We weren’t really supposed to eat them but we always managed to convince her to let us have a couple. Peanut butter cookies still take me back to hot days and the smell of dirt on the diamond, the constant flow of comment from the press box, and the cheers from the stands. I know many people who feel like me. Even those who are not peanut butter cookie fans love Mama Schleg’s!

And now we’ve adapted that recipe for einkorn! Hallelujah!

We start with a lineup of excellent ingredients.

Einkorn flour obviously! We’ve done it with both all-purpose and whole grain. The color will differ, but they both worked and were delicious. We have found that adding oat flour to einkorn cookies really contributes to that cookie texture we’re after.

Use your favorite creamy peanut butter. We like natural, but the recipe isn’t fussy and anything will work. If you want peanut chunks, you can use chunky peanut butter as well.

To make it easy, we’ve written the recipe with standard white and brown sugar. We don’t generally keep those on hand. This recipe works great with coconut sugar or sucanat if refined sugar isn’t your cup of tea. And then we splurge with peanut butter chips!

This dough is extraordinarily simple. Cream the first five and then add the dry ingredients! Voila! The only thing to watch is overmixing. Overmixing will cause it to be too oily and will negatively affect the final texutre. Once it has all come together, stop mixing and you’re ready to bake!

You want to flatten peanut butter cookies dough just a little before baking.

Keep in mind that depending on the ingredients you use, you may get a different final color. These pictures were taken after using all-purpose flour and part white sugar. If you’re using whole grain flour and unrefined sugar, it’s going to be darker in color than what we have here.

But still delicious!

Whether or not you are a peanut butter cookie lover, you should give this recipe a try! We are reasonably certain it will change your life!

Print Recipe
4 from 2 votes

Einkorn Peanut Butter Cookies

Course: Dessert

Ingredients

  • 1 egg
  • 5 tbsp palm shortening or butter
  • 6 tbsp sugar
  • 6 tbsp brown sugar
  • 3 oz peanut butter chips
  • 3/4 cup einkorn flour
  • 1/2 tsp salt
  • 2/3 tsp baking soda
  • 1/3 tsp baking powder
  • 2/3 cup oats powdered in blender
  • 6 tbsp peanut butter

Instructions

  •  Cream first five ingredients.
  • Add remaining ingredients.
  • Mix all ingredients together (Don’t overmix or it will be too oily)
  • Spoon onto cookie sheet and flatten slightly with a fork (With a 1tbsp scoop, it will make close to 2 dozen).
  • Bake at 325º in convection oven (350º in normal oven) for 8-10 minutes.

9 thoughts on “Einkorn Peanut Butter Cookies”

  1. 3 stars
    How much peanut butter should be used? 3 oz? None?
    Should the peanut butter chips be added later, or are more (extra to the 3 ounce) chips added after mixing in the dry ingredients? The picture shows whole chips, not something that was creamed early in the process.
    I really want to try this recipe.

    1. Grand Teton Ancient Grains

      Hi Debra, thank you for bringing that to my attention. I have fixed the recipe to include the amount of peanut butter.

  2. 5 stars
    I love how the modifications turned out. I did not have peanut butter chips so I skipped that ingredient when I creamed the egg, butter and sweeteners. I substituted Monk fruit sweetener for the white sugar. I used 1/3 cup raw sugar (which has a hint of molasses flavor) and 2 tsp of molasses for the brown sugar. Then I creamed them as part of the 1st four ingredients.
    I added the dry ingredients as well as 1 1/2 oz of chopped raw almonds and 1 1/2 oz chopped Lindt white chocolate next, mixing until just combined. They took longer to bake. 10-11 minuted depending on the cookie sheet. I will definitely make these again.

    1. Grand Teton Ancient Grains

      Hi Dori, yes I would start with the same amount of flour and watch consistency from there. If you are milling right before baking, your flour won’t be as settled and you may need a little more, but I wouldn’t add more unless you think the texture is not stiff enough.

    1. Grand Teton Ancient Grains

      Hi Dori, yes that was just an error. Someone else just brought that to my attention and I’ve fixed the recipe. Thank you!

  3. There’s no peanut butter listed in this recipe. I figure this is a mistake? Or is supposed to be just peanut butter chips?

    1. Grand Teton Ancient Grains

      Hi Kieran, thank you for letting me know. Someone else just brought that to my attention and I’ve fixed the recipe.

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