About the Recipe
There’s something deeply satisfying about baking with freshly milled grain—it slows you down and connects you to the process in a way store-bought flour never quite does.
These white chocolate raspberry cookies are a perfect example of how a simple treat can become something truly special when you start with fresh milled einkorn. Known for its delicate texture and naturally nutty, slightly sweet flavor, einkorn brings warmth and depth to every bite.
In this recipe, creamy white chocolate melts into pockets of sweetness while bright raspberries add a pop of tartness that keeps the cookies balanced and irresistible.
The einkorn flour ties it all together, creating a soft, tender cookie with a subtle rustic character that feels both nostalgic and elevated. Whether you’re already milling your own grain or curious to try einkorn for the first time, these cookies are a beautiful way to showcase what fresh flour can do—comforting, flavorful, and just a little bit special.
Ingredients
2 3/4 einkorn
1/2 tsp baking soda
1/2 tsp salt
1 stick room temp butter
1/4 c white sugar
1/4 c brown sugar
1 egg
1.5 tsp vanilla
1 c white chocolate chips
Raspberry jelly
Preparation
Step 1:
Mill flour, add baking soda and salt. Set aside.
Step 2:
Beat butter and sugar well. Add egg and vanilla til incorporated.
Step 3:
Add flour to butter mixture and mix til just combined. Add white chocolate chips and mix til just combined.
Step 4:
Preheat oven to 375. Scoop approx 1.5 tbsp and flatten slightly. Add a scoop of raspberry jelly, about 1 tsp or less, on top of dough. Scoop another 1.5 tbsp and cover the jelly to make a cookie dough ball. Slightly flatten ball and place on cookie sheet.
Step 5:
Bake for approx 9-13 mins