Oatmeal raisin cookies are easily in the top 5 best cookies and so underrated. I am not budging on this one.
Now top perfectly soft, chewy oatmeal raisin cookies with a marshmallow vanilla icing glaze? Undeniably delicious.
Maybe if more people try this version made with einkorn flour, oatmeal raisin cookies will finally get the recognition they deserve. Einkorn brings a subtle nuttiness that regular all-purpose just can’t touch, and coconut sugar keeps things just sweet enough without going overboard — with a few extra health benefits too!
These cookies bake up soft and chewy with golden edges, and the marshmallow icing takes them completely over the top. But the base cookie is totally universal. Leave them untouched, ice them, stuff them, or dunk them in melted chocolate. However you serve them, they won’t last long.
What is einkorn flour and why use it in cookies?
I use einkorn flour in many of my recipes because it’s an ancient, unhybridized wheat that’s easier to digest than modern wheat varieties, making it a great option for those with gluten sensitivities. It’s also higher in protein and minerals than conventional wheat, which makes it more nutritious overall. And the flavor? A distinctive nuttiness that adds incredible depth to baked goods — it keeps you coming back for more.
In cookies specifically, einkorn creates a tender crumb, absorbs fat beautifully, and pairs perfectly with oats and warm spices like cinnamon.
Read more about einkorn flour →
A tried and true brand that I use for einkorn flour is from Jovial Foods →
Why coconut sugar?
Coconut sugar has become a staple in my kitchen, and for good reason. It’s less processed than refined white sugar, retaining trace minerals like iron, zinc, and potassium that get stripped out during conventional sugar processing. It also has a lower glycemic index than white sugar, meaning it doesn’t spike your blood sugar as fast.
But honestly? The flavor is reason enough. Coconut sugar has a natural caramel-like depth that pairs perfectly with oats, cinnamon, and raisins — and just like caramel, it gives the cookies a really desirable chew. It’s not overpowering. It just makes everything taste a little more complex.
One thing to note: coconut sugar is not calorie-free or a “health food” in the clinical sense. It’s still sugar! But if you’re going to bake cookies, it’s a swap that adds a little something extra without sacrificing sweetness.
No coconut sugar on hand? Brown sugar works as a 1:1 swap. Your cookies will come out a touch sweeter, but you’ll get a similar chew thanks to the molasses content.
My favorite coconut sugar brand →
Ingredients you’ll need
Egg tip: Short on time? Place your eggs in a shallow bowl and cover with warm water for 5 minutes. They’ll be at room temp and ready to use.
Vanilla tip: I always reach for vanilla bean paste — it’s more genuine in flavor and has those beautiful vanilla bean specks. If you’re using extract, make sure it’s high quality. It really does make a difference.
Icing tips: Ghee is my go-to, but coconut oil or softened butter work great too. Before drizzling, pop your piping bag or squeeze bottle in the freezer for a few minutes to firm the icing up — it’ll give you a much cleaner drizzle. Once the cookies are iced, let the glaze set fully before stacking or storing. Try your very hardest not to touch them for a couple of hours. Okay, fine — eat one or two while you wait. You’ve earned it.
Tips on baking einkorn oatmeal raisin cookies
- Don’t overmix the dough: pat flour in with a spatula to keep cookies tender
- Refrigerate the dough: minimum 30 minutes, overnight is ideal for deeper flavor and better spread control
- Bring cold dough to room temp before scooping: 30 minutes out of the fridge prevents cracking and uneven baking
- Use a size a cookie scoop for uniform cookies and even baking
- Know your oven: 8 minutes for softer, 10 for slightly more set edges
- Rest before transferring to cooling rack for 5 minutes to prevent breaking and a full 30 minutes before icing
How to make the marshmallow icing
The icing is pretty simple. Beat the marshmallow fluff, a pinch of salt, and ghee (or coconut oil or butter) on high with a hand mixer until fluffy and spreadable. The key is using just a small amount of fat to make it easy to spread, but not so much that it becomes liquefied.
For an easy drizzle, use a piping bag or ziploc. Place the bag in a cup or bowl that fits your bag and scoop you mixed icing into the bag. Squeezed down to the corner. Place in the freezer to firm up. When ready, snip the tip of the corner. Start small, once you cut too large you can’t go back and you will have a huge ribbon of icing pour out.
A note on stuffing: you can absolutely stuff these cookies with marshmallow fluff on its own. I found that adding fat to the fluff made it too gooey to hold up as a filling, and adding powdered sugar to firm it back up made it too sweet for my taste. But I love the flavor that butter brings to the fluff, so a drizzle ended up being the best of both worlds.
Enjoy!
These iced einkorn oatmeal raisin cookies are the kind of treat that works for any occasion — a weekend baking project, a holiday cookie tray, or an everyday indulgence that feels a little special. If you try them, leave a comment below and let me know how they turned out! And if you’re new to baking with einkorn flour, this is a great place to start.
Don’t forget to pin this recipe for later or tag me on Instagram @raiseafork — I would love to see what you’re baking up!
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Einkorn Oatmeal Raisin Cookies
Description
Makes 48 cookies ( 2 inches)
Note: the cooking and prep time is quick. The setting time is what takes the longest.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10 minutes
Icing set time: 1 hour
Total time: 1 hour 55 minutes
These dairy-free einkorn oatmeal raisin cookies are made with coconut sugar for a natural caramel-like depth and topped with a simple marshmallow vanilla icing drizzle. The base cookie is soft and chewy with golden edges, packed with warm cinnamon and plump raisins. The icing comes together in minutes and sets firm enough to stack and store — use ghee, coconut oil, or butter depending on your preference. A universally loved classic, elevated.
Ingredients
Dry Mix
Wet Mix
Marshmallow Icing
Instructions
Cookie dough
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In a bowl, whisk together all dry mix ingredients and set aside.
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Melt coconut oil in the microwave in 15-second increments until almost fully melted. Set aside to cool.
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In a separate bowl, whisk room-temperature eggs and coconut sugar until combined.
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Whisk in the cooled coconut oil.
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Stir in vanilla, cinnamon, and raisins.
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Add the dry mix and fold gently. Pat the flour into the dough with your spatula between stirs to avoid overmixing.
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Refrigerate for a minimum of 30 minutes or overnight.
Baking
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Preheat the oven to 350°F. If the dough has been refrigerated longer than 30 minutes, pull it out 30 minutes before baking to soften before scooping.
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Use a #60 cookie scoop or 1 tablespoon to portion 12 cookies per 13x18-inch baking sheet. This recipe makes 4 sheets total.
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Bake for 8-10 minutes.
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Let rest on the pan for 5 minutes before transferring to a cooling rack.
Marshmallow icing
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Add marshmallow fluff, ghee (or butter or coconut oil), vanilla, and a pinch of salt to a bowl and beat on high with a hand mixer until fluffy and smooth.
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Set a piping bag or zip-top bag in a cup or small bowl and scoop the icing in. Place in the freezer for 10 minutes to firm up.
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Snip a small corner off the tip of the bag and drizzle icing over each cooled cookie.
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Let the icing set for 2 hours before storing in an airtight container for up to 4 days.
