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Top down view of thin & chewy einkorn spiced cookies stacked in a mason jar.

Thin & Chewy Einkorn Spice Cookies

  • Author: Shanna Mallon
  • Prep Time: 75 minutes
  • Cook Time: 10 minutes
  • Total Time: 85 minutes
  • Yield: Approx. 3 dozen cookies


You have to try these spiced cookies made with einkorn flour, homemade apple cider molasses, and other whole foods. Thin and chewy, and super addictive.



For the Cookies:

  • 2 cups (250g) all-purpose einkorn flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 cup (160g) coconut sugar or Sucanat (unrefined cane sugar)
  • 3/4 cups (1 1/2 sticks or 6 ounces) unsalted butter, room temperature
  • 1/4 cup (2 ounces) apple cider molasses*
  • 1 large egg

For the Apple Cider Molasses:

  • 3 cups apple cider


For the Cookies:

  1. (If you’re like me, it’s helpful to have one extra step added to cookie ingredients lists: “A few hours ahead of time, set the butter on the counter!” Makes everything so much easier.) When you’re ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone liners.
  2. In one bowl, combine all the dry ingredients except the sugar (einkorn flour, salt, baking soda, cinnamon, ginger). Set aside.
  3. In a large bowl, beat butter and sugar together with a hand blender until smooth and creamy. Add the molasses and blend; add the egg and blend; add the flour mixture and blend until everything is well combined.
  4. Use a cookie scooper to portion out balls of batter, and place them on the parchment-lined baking sheets. Bake for 8-10 minutes, rotating the trays halfway through. Cookies will look just slightly underdone when they’re ready—a little puffed and cracked.

For the Apple Cider Molasses:

  1. To make apple cider molasses, all you need is (1) a lot of apple cider, (2) a small saucepan (and a stove) and (3) patience.
  2. Set around 3 cups of the cider in a saucepan over medium heat, and cook for 45 minutes to over an hour, until the cider drastically reduces into a thick syrup (think pouring consistency, like maple syrup or blackstrap molasses). For us, this took a little over an hour and produced between 1/4 and 1/3 cup of molasses.


This recipe is adapted from “Aunt Mildred’s Camp Cookies” from the Fall 2013 issue of Northeast Flavor, New England’s Food and Wine Magazine. It’s an excellent way to use apple cider molasses, but regular molasses would be a reliable stand-in.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: einkorn flour, spice cookies, whole grains