Einkorn Monster Cookies

These einkorn monster cookies are definitely a family favorite! They are chewy and crispy at the same time and are made with einkorn, which makes them easier to digest.

I just started milling my own flour and it has been fun so far! I knew that I wanted to make something where I could use fresh-milled einkorn flour that was a bit more coarser. And this is the perfect recipe for it! You hardly notice the different texture because of the oats that are also in the cookies.

Looking for another cookie recipe? Check out my sourdough salted caramel pretzel cookies! They are the perfect way to use up some of that discard you might not know what to do with!

Why You’ll Love Fresh-Milled Einkorn Cookies

• Quick & Simple: With this recipe, you’ll find that you don’t need to do anything fancy. Just mill the flour, combine the ingredients, chill dough for a little bit, and bake. 🙂
• Perfect Beginner Milling Recipe: There’s no need to stress over whether or not your flour is perfectly uniform and finely milled. In fact, the oats, peanut butter, and chocolate camouflage einkorn flour that’s on the coarser side. It’s a great recipe to test out your new mill!
• Chewy & Crispy: You really get the best of both worlds with this recipe… A nice chewy center and crispy edges.
• Wholesome & Easier on Tummies: You’re really making a difference by swapping out ultra-processed flour for fresh-milled einkorn that is nutrient-dense and easier to digest.

What Are Monster Cookies?

If you’ve never had one before, think of a monster cookie as the ultimate mash-up of your favorite childhood treats! It is basically what happens when an oatmeal cookie, a peanut butter cookie, and a chocolate chip cookie all come together in one delicious bowl.

Traditionally, monster cookies are completely flourless and rely entirely on rolled oats, but this version uses a base of fresh-milled einkorn flour to give them a bit more structure while keeping that classic, hearty texture.

They are thick, beautifully soft, and packed to the brim with creamy peanut butter, chewy rolled oats, chocolate chips, and plenty of colorful M&M’s. They are called “monster” cookies because they are packed full of ingredients.

Is Einkorn Flour Easier to Digest?

If you or your kids ever feel heavy, bloated, or just a little sluggish after eating standard store-bought baked goods, modern wheat is usually the culprit. But einkorn is fundamentally different from the wheat we see on grocery shelves today.

Einkorn is the only truly ancient grain that has never been hybridized or cross-bred. While modern wheat has been altered over time to have a complex 42-chromosome makeup, einkorn keeps its original, simple 14-chromosome structure.

Because of this, einkorn possesses a very weak, water-soluble gluten structure. When you mix it up into a dough, it doesn’t create those tough, elastic, stretchy strands like modern all-purpose flour does. Instead, it breaks down quickly and easily in your digestive tract, making it incredibly gentle on sensitive tummies. It’s a wonderful way to give your family a classic treat that feels as good as it tastes!

(Note: While einkorn is a fantastic alternative for mild gluten sensitivities, it does still contain gluten and is not safe for anyone with Celiac disease.)

Tips for Success with Fresh-Milled Flour

Fresh-milled flour is a whole different ballgame compared to store-bought all-purpose flour, but once you know a few simple tricks, it’s incredibly rewarding! Here are my top tips for getting perfect monster cookies every single time:

• Let the Dough Rest (Don’t Skip This!): Freshly milled flour takes a bit longer to absorb liquids and fats than commercial flour. After you mix your dough, let it rest or chill in the fridge for about 25 to 30 minutes before scoop-and-baking. This gives the einkorn time to fully hydrate, which keeps your cookies from spreading too flat in the oven and gives them that perfect, thick texture.
• Weigh Your Flour If You Can: Because home-milled flour is so fluffy and packed with air right out of the mill, measuring by cups can sometimes be a little inaccurate. If you have a kitchen scale, weighing your flour in grams will give you the most consistent results batch after batch.
• Embrace the Texture: Don’t stress if your grind isn’t powdery fine. The hearty rolled oats and creamy peanut butter in this recipe are incredibly forgiving, making a slightly coarser grind completely unnoticeable to picky eaters!

Equipment Needed

Mill

Large Mixing Bowl

Measuring Cups and Spoons

Kitchen Scale (optional, to weigh ingredients)

Wooden Spoon or Spatula

Stand Mixer (optional but helpful)

Cookie Sheet(s)

Parchment Paper

Cookie Scoop (optional)

Cooling Rack (optional)

Ingredients

1/2 cup butter, softened (113 g)

1/2 cup peanut butter (128 g)

3/4 cup of brown sugar (150 g)

1/4 cup sugar (50 g)

1 egg

1 tsp vanilla extract

3/4 cup Einkorn wheat flour (fresh-milled is great) (96 g)

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups oats (135 g)

1/2-3/4 cup chocolate chips (90-135 g)

1/2 cup M&M’s (or similar) (100 g)

How to Make Einkorn Monster Cookies

Start by preheating the oven to 350 degrees F.

Then cream butter, peanut butter, and sugar together.

Next, mix in the egg and vanilla extract.

Stir in the einkorn flour, baking soda, and salt until combined.

Fold in the oats, chocolate chips, and M&M’s. Note that your dough will be a little sticky and that’s fine!

Next, chill the dough for 25-30 minutes. Don’t skip! This helps the cookies from spreading too much.

After the dough chills, scoop the dough onto a baking sheet that greased or has parchment paper. Slightly flatten the tops with a spoon or spatula and bake at 350 degrees F for 10-12 minutes. Let them cool and enjoy! 🙂

How to Store and Freeze Einkorn Monster Cookies

Room Temperature: You can store the baked and cooled einkorn monster cookies in an air-tight container or zip-top bag for up to 5 days at room temperature.

Freezer (Baked): Once cookies are completely cooled down, place them in a freezer-safe zip-top bag or container, separating the layers with parchment paper. They will keep in the freezer for up to 3 months.

Freezer (Dough): Scoop your einkorn monster cookie dough into balls and place them on a baking sheet. Then freeze them for an hour until they are solid. Then, transfer the dough balls to a freezer-safe bag or container. Once you are ready to make your einkorn monster cookies, simply place the dough balls straight from the freezer on a baking sheet and bake for an additional 1 to 2 minutes.

Frequently Asked Questions

Can I use store-bought einkorn for this recipe?

Yes! If you don’t have a grain mill yet, you can most certainly use store-bought einkorn flour. Just make sure that you fluff it up with a fork before measuring, because it tends to settle, or just use a kitchen scale to weigh the einkorn flour.

Why do I need to chill the monster cookie dough?

Freshly milled einkorn flour absorbs liquids and fats much slower than commercial all-purpose flour. By giving the dough 25-30 minutes of chill time in the fridge, you allow the flour to fully hydrate. This will ensure that your cookies turn out chewy and prevents them from spreading too much.

Can I substitute the peanut butter?

Yes! While, peanut butter is one of the classic staples in monster cookies, I know that sometimes it isn’t always an option. Some great peanut butter substitutions are either a creamy almond butter or sunflower seed butter, Just make sure that whatever butter alternative you use is well-stirred and not too oily!

Why is my einkorn dough sticky?

Your dough may feel a bit more sticky than traditional cookie dough, but don’t worry! That is to be expected with einkorn. Once the dough spends some time in the fridge to chill, the flour will have absorbed that extra moisture. This will cause the dough to be less sticky and easier to scoop and bake.

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Mill

Kitchen Scale

If you made this recipe, be sure to let me know how it turned out in the comments section below!