Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

Make these delicious oatmeal peanut butter chocolate chip cookies with einkorn flour for your next party. Be ready to share the recipe as these are a big hit and everyone will want to know how to make them!

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It’s hard to believe but the holidays are fast approaching. This Oatmeal Peanut Butter Chocolate Chip Cookie recipe is a family favorite and my mom would often make them for us when we were little. They always made it into our cookie baking day around Christmas. However, these cookies are not just for Christmas time.

Over the years since getting married, I’ve grown to understand more about the importance that food has for our health. Although I don’t think you can technically say cookies are healthy, I have been able to make several tweaks to this recipe to create a healthier option. Substituting real butter for highly processed hydrogenated shortening is an easy swap to make in most recipes.

Whenever I am pressed for time and need a dessert, I will whip these up. I like to serve them to our Bible Study group that meets at our house every other week. The first time I served them I got so many requests for the recipe. They were a big hit!

FAQ

Should I use Quick Oats or Rolled Oats?

I prefer to use old-fashioned rolled oats when making these cookies. I like the added texture that rolled oats give. You can use quick oats though if you’d prefer.

Why are my cookies flat?

There are several reasons cookies can end up too flat. Butter that is too soft will cause your cookies to spread out while baking. This can happen if you decide to soften your butter in the microwave or if the temperature of your room is very warm. Adding too much sugar can also cause your cookies to spread out too much. Refrigerating your cookie dough before baking is a helpful step in keeping your cookies from expanding too much in the oven.

With this particular recipe, I don’t usually refrigerate my dough and my cookies always turn out perfect. I haven’t noticed a big difference when I do bake the cookies after refrigerating.

Can I freeze cookie dough?

I love to make this recipe and then freeze my cookie dough in little scoops. Then when I need a really quick homemade dessert, I just pull out the frozen cookie balls, put them on a cookie sheet and pop them right into the oven. They bake up perfectly! I usually bake the frozen cookie dough for a minute or two longer than the indicated time.

How to keep cookies fresh?

Store cookies in an airtight container with a piece of bread. The bread helps to absorb moisture and keeps the cookies fresh longer.

Freezing the dough and then baking it when you want to serve cookies is also a great way to have really fresh cookies in just a few minutes.

Also, freezing the cookies already baked and then defrosting is another option, but personally I think freezing the cookie dough and baking fresh is just as easy if not easier.

Where can I buy Einkorn Flour?

Einkorn flour used to be hard to find but now it is more readily available at local health food stores like Whole Foods. I prefer to buy mine in bulk online and have it delivered to my house as I use it so much in baking.

You can find links for where to purchase Einkorn flour and Einkorn wheat berries below:

• Einkorn Flour 2 lb bag
• Einkorn Flour 10 lb bag
• Einkorn Wheat Berries

Tips for Making Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

• To get cookies with a uniform look use a cookie scoop.
• Use parchment paper when baking your cookies for a non-stick easy cleanup
• Freeze cookie dough on baking sheet in little dough balls. Once frozen, move cookies dough balls into a freezer ziplock bag. Pull out several when you want a fresh cookie and bake in the oven. You will have fresh cookies in just minutes.

How to Make Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

Supplies Needed

• A stand or handheld mixer
• Large bowl
• Measuring spoons and cups
• Spatula
• Cookie scoop (optional – helpful for uniform cookies)
• Baking sheet
• Parchment paper (optional – makes clean up super easy)

Ingredients for Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

• 1 cup sugar 230g
• 1 cup brown sugar 240g
• 1 cup softened/room temp. butter 225g (2 sticks)
• 1 cup peanut butter 267g
• 3 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups Einkorn All- Purpose Flour you can also use another type of AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats 240g
• 1 cup chocolate chips 180g (or raisins)

Instructions

Preheat oven to 350 degrees.

Cream sugar, brown sugar and butter in mixer until the ingredients are completely incorporated.

Next, add peanut butter, eggs and vanilla and mix again.

Sift all-purpose Einkorn flour, baking soda and salt together. Then add to mixer and mix until well combined.

Add rolled oats and chocolate chips and fold them into the dough. Make sure to stir until they are completely distributed.

Using cookie scoop or spoons, scoop dough into little round balls and place approximately 2 inches apart on the cookie sheet (12 cookies per sheet).

Bake at 350 for 15 minutes but be careful not to over bake them. It makes them really crunchy instead of a nice chewy texture.

Allow cookies to cool for 2 minutes before moving them to a wire cooling rack. Store cookies in an airtight container. These cookies store well at room temperature for a week.

Notes: Freeze dough in balls on a cookie sheet. Then move to a ziplock freezer bag. For quick and easy fresh baked cookies whenever the craving strikes, place frozen dough balls right onto cookie sheet and bake them in the oven. You might need to bake cookies for slightly longer (approximately 2 minutes) if cooking the dough straight from the freezer.

More Dessert Recipes to Try

Einkorn Flour Banana Bread

Healthy Hot Cocoa

Healthy Chocolate Peanut Butter Smoothies

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Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

Make these delicious oatmeal peanut butter chocolate chip cookies with einkorn flour for your next party. Be ready to share the recipe as these are a big hit and everyone will want to know how to make them!

Course Dessert

Cuisine American

Servings 5 dozen (approx)

Ingredients

• 1 cup sugar 230g
• 1 cup brown sugar 240g
• 1 cup butter (softenen/room temp) 225g
• 1 cup peanut butter 267g
• 3 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups einkorn all-purpose flour you can sub in any other AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats 240g
• 1 cup chocolate chips (or raisins) 180g

Instructions

1. Preheat oven to 350 degrees.

2. Cream sugar, brown sugar and butter in mixer until the ingredients are completely incorporated.

3. Next, add peanut butter, eggs and vanilla and mix again.

4. Sift all-purpose Einkorn flour, baking soda and salt together. Then add to mixer and mix until well combined.

5. Add rolled oats and chocolate chips and fold them into the dough. Make sure to stir until they are completely distributed.

6. Using cookie scoop or spoons scoop dough into little round balls and place approximately 2 inches apart on the cookie sheet (12 cookies per sheet).

7. Bake at 350 for 15 minutes but be careful not to over bake them. It makes them really crunch instead of a nice chewy texture.

8. Allow cookies to cool for 2 minutes before moving them to a wire cooling rack. Store cookies in an airtight container. These cookies store well at room temperature for a week.

Recipe Notes

Notes: Freeze dough in balls on a cookie sheet. Then move to a ziplock freezer bag. For a quick and easy fresh baked cookies when ever the craving strikes., pace frozen dough balls right onto cookies sheet and bake them in the oven. You might need to bake cookies for slightly longer (approximately 2 minutes) if cooking the dough straight from the freezer.