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–+ servings

Classic Einkorn Peanut Butter Cookies

Soft, chewy centers with crisp edges, these einkorn peanut butter cookies offer a nostalgic treat with a nutritious twist.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 1
Course: Baking, Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup coconut sugar
  • 1/2 cup granulated sugar plus more for rolling
  • 2 large eggs at room temperature
  • 1/2 cup creamy peanut butter natural or regular
  • 2 cups einkorn flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt

Method
 

  1. Line a large baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
  2. In a stand mixer fitted with the paddle attachment, cream together the room-temperature butter, coconut sugar, and granulated sugar until smooth and well combined, about 1 to 2 minutes.
  3. Add the room-temperature eggs and peanut butter, then mix until fully incorporated. Scrape down the sides of the bowl as needed.
  4. Add the einkorn flour, baking soda, baking powder, and salt. Mix just until combined; be careful not to overmix.
  5. Using a large cookie scoop (about 3.2 tablespoons), scoop the dough into balls. Roll each ball in granulated sugar, then place them on the prepared baking sheet about 2 to 3 inches apart. Gently flatten each cookie with a fork to create a crisscross pattern.
  6. Bake in the preheated oven for 12 to 14 minutes, until the edges are golden and the centers are set. This recipe makes 12 large bakery-style cookies; for smaller cookies, adjust the size and baking time accordingly.

Nutrition

Calories: 280kcalCarbohydrates: 34gProtein: 7gFat: 14gSaturated Fat: 6gCholesterol: 50mgSodium: 290mgFiber: 2gSugar: 18g

Notes

For best results, ensure your butter and eggs are at room temperature to help the dough come together smoothly. If the dough feels too sticky, chill it for 15 minutes before rolling. Store cookies in an airtight container at room temperature for up to 5 days. You can freeze the unbaked dough balls on a sheet pan, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 1 to 2 minutes. Avoid overbaking to keep the centers soft and chewy. These cookies pair wonderfully with a glass of cold milk or a cup of coffee.

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