Einkorn Breakfast Cookies
Einkorn Breakfast Cookies are soft, naturally sweetened, and an easy breakfast to grab when you’re heading out the door or just need something quick in the morning.
Are you looking for more freshly milled flour recipes? Try our FMF Snickerdoodles, FMF Chocolate Chip Cookies, or FMF Peanut Butter Cookies.
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I wanted these to actually feel like a breakfast cookie, not just a regular cookie with a healthier name slapped on it! They’re naturally sweetened and easy to make ahead, so you can grab a couple on busy mornings or keep them around for an afternoon snack.
Plus my kids think it’s so fun to eat cookies for breakfast, LOL!
What is Einkorn?
Einkorn is an ancient variety of wheat and one of the oldest forms of wheat still grown today. It has a slighty nutty flavor that works so great in muffins, quick breads, cookies, and other baked goods.
If you’re looking for more recipes made with freshly milled Einkorn, try our Einkorn Zucchini Bread, Einkorn Chocolate Banana Muffins, or Einkorn Granola Bars.
What you’ll love about these Breakfast Cookies
What Ingredients Do I Need to Make Einkorn Breakfast Cookies?
- Fresh Milled Einkorn Flour
- Old-fashioned rolled oats
- Baking soda
- Cinnamon
- Salt
- Butter
- Egg
- Maple syrup
- Vanilla extract
- Dried cranberries
Ingredient Notes:
- Einkorn flour: Einkorn gives the cookies a slightly nutty flavor that tastes delicious with the oats and maple syrup.
- Oats: Use old-fashioned rolled oats rather than quick oats for the best texture.
- Maple syrup: Pure maple syrup naturally sweetens the cookies and adds moisture to keep them soft.
- Dried cranberries: The cranberries add little pops of sweetness throughout the cookies. Raisins can also be used instead.
How do I make Einkorn Breakfast Cookies?
Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the dry ingredients: einkorn flourk oats, cinnamon, baking soda, and salt.
Step 3: In another bowl, whisk the maple syrup, butter, egg and vanilla until combined.
Step 4: Add the dry to the wet ingredients and stir just until combined. Fold in the cranberries.
Step 5: Let the dough rest for 5 minutes to allow the freshly milled einkorn flour and oats to absorb some of the moisture.
Step 6: Scoop the dough into heaping tablespoon sized portions onto the baking sheet. Gently press the top of each cookie with your fingers just enough to flatten the mound slightly, leaving the cookies thick.
Step 7: Bake 8-10 minutes, or until the edges are set and the centers still look slightly soft.
Step 8: Let the cookies cool on the baking sheet before moving to a wire rack to cool completely.
PRO TIP:
Slightly flatten the tops of the cookies before baking. The dough doesn’t spread much on its own, so this helps them bake into a cookie shape while keeping the centers soft.
How do I Store Oatmeal Breakfast Cookies?
Storage: Store the cooled leftover breakfast cookies in an airtight container at room temperature for 2-3 days.
Freezing: Once completely cooled, place the cookies in a freezer-safe container of freezer bag and freeze for up to 3 months.
Thawing: Let frozen cookies thaw at room temperature or warm one briefly in the microwave before serving.
Additions and Substitutions:
Raisins: Swap the dried cranberries for an equal amount of raisins.
Chocolate chips: Add 1/3 cup mini chocolate chips if you want a little chocolate without turning these into a super sweet cookie.
Nuts: Add up to 1/3 cup chopped walnuts or pecans for some crunch.
FAQs about this Breakfast Cookies Recipe
Are breakfast cookies actually healthy?
It depends on the recipe. These 100% Whole Wheat Breakfast Cookies are made with whole grain Einkorn flour and oats and are naturally sweetened with maple syrup. I designed them as a less sweet cookie option for breakfast or a healthy snack for my twins.
Can I use store bought Einkorn flour instead of freshly milled einkorn flour?
Yes, store bought whole grain einkorn flour should be fine to use in this recipe. I tested this recipe only with freshly milled einkorn flour, so you may notice a slight difference in how much moisture store bought flour absorbs.
What makes a cookie a breakfast cookie?
There isn’t one specific ingredient that turns a cookie into a breakfast cookie. I think of them as a less sweet cookie made with ingredients that make sense, while still being able to feed them to my kids for breakfast.
What can I serve with these breakfast oat cookies?
Serve these healthy breakfast cookies with scrambled eggs, or a smoothie for a more filling breakfast. They’re also great as a topper for oatmeal and yogurt.
For a super easy grab and go breakfast, pair a couple of cookies with a banana or other piece of fruit.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide to Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook Group. I love seeing what you’re baking!
Einkorn Breakfast Cookies
Equipment
Ingredients
- 1 cup (115g) freshly milled einkorn flour
- 1 1/2 cups (122g) old-fashioned rolled oats
- 1 teaspoon (3g) cinnamon
- 1/2 teaspoon (3g) baking soda
- 1/4 teaspoon (2g) salt
- 6 tablespoons butter melted
- 1 large egg
- 1/2 cup (156g) maple syrup
- 1 teaspoon (4g) vanilla extract
- 1/2 cup (70g) dried cranberries
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the einkorn flour, oats, cinnamon, baking soda, and salt.1 cup (115g) freshly milled einkorn flour,1 1/2 cups (122g) old-fashioned rolled oats,1 teaspoon (3g) cinnamon,1/2 teaspoon (3g) baking soda,1/4 teaspoon (2g) salt.
- In a separate large bowl, whisk together the maple syrup, melted butter, egg, and vanilla until combined.6 tablespoons butter,1 large egg,1/2 cup (156g) maple syrup,1 teaspoon (4g) vanilla extract.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the dried cranberries.1/2 cup (70g) dried cranberries
- Scoop the dough into heaping tablespoon-sized portions onto the prepared baking sheet. Gently press the top of each cookie with your fingers just enough to flatten the mound slightly, leaving the cookies thick. Bake for 8-10 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.