Mimi's Organic Eats » Cookie Recipes » Kamut Flour Shortbread Cookies

Kamut Flour Shortbread Cookies

This recipe for Kamut Flour Shortbread Cookies is a healthier shortbread cookie that is insanely delicious! I use a mix of Kamut flour and all purpose flour for a perfectly sweet cookie that you can feel good about indulging in!

If you love baking with Kamut flour as much as I do, be sure to check out some of my other favorite recipes like my Kamut Flour Chocolate Chip Cookies, Kamut Flour Biscotti, or my Sesame Chocolate Chip Cookies

kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour
kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

These Kamut Flour Shortbreads are insanely good and you would never even know you’re enjoying a “healthier” cookie. I love it when using certain ingredients can yield in an overwhelmingly healthier option without sacrificing a single drop of flavor and this recipe for Kamut Flour Shortbread Cookies does exactly that! 

If you know about Prager Brothers Bakery (in Carlsbad) then you will love these cookies with Kamut flour as they taste just like their shortbreads! Prager Brothers is a bakery in Carlsbad and Encinitas and I searched them out years ago and met with Louie (one of the brothers) and as two bakery owners we nerded out over organic flour. 

They really care about the flour they’re using there and it’s always organic. But some of their other ingredients are not organic, like butter, eggs, or cheese. And while we love buying their bread, I’m always disappointed about the other items that are not organic. 

They make shortbread cookies with Kamut flour and Delaney is obsessed with them. They are really good, but they don’t use organic butter so I have tasted them before but I don’t eat them. Delaney always gets a bag whenever we’re there buying bread because he’s obsessed with them. So, I was determined to make Kamut flour shortbreads myself so we could eat them with organic butter!

It’s not exactly the same as theirs, but it’s pretty damn close and the flavor is spot on! Two things about their shortbreads are they clearly cut them from a log, you can tell from the shape. And they use Kamut flour, I know from the ingredients list. So, that’s where I started from when creating this recipe for Kamut Flour Shortbread Cookies!

Why You'll Love This Recipe

Buttery & Crisp: These Kamut Flour Shortbread Cookies are buttery, crisp, light, and have a melt in your mouth texture.

Sweet & Nutty: Using Kamut flour can yield a sweet and nutty flavor in baked goods. And it's no exception in this recipe! They are subtly sweet, nutty, and they'll just make you wonder what exactly that flavor is.

Subtle Crunch: The egg wash allows the Turbinado sugar to stick to create the perfect amount of texture and crunch when you enjoy these little cookies! This is the only shortbread cookie you'll ever need!

kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

Ingredients

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Food to Live Organic Kamut Flour

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Valley Large Eggs

Iberia Organic Turbinado Sugar

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woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

Step by Step Instructions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, add the butter powdered sugar, and vanilla extract. Mix on low until combined. 

Add the Kamut flour and all purpose flour and mix to combine into a smooth dough. 

On a large piece of plastic wrap, turn out dough and form into a log that is 12 x 2 x 2 inches and a square. You could also just roll it round too, the shape is completely up to you. Wrap it tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.

Step 2

Preheat the oven to 350°F. Line two baking sheets with parchment paper. 

Step 3

Remove the dough from the fridge and cut the cookies into 24 cookies that are about ¼-inch thick. Place on the prepared baking sheets.

Beat the egg in a small dish. Using a pastry brush, brush the egg wash on top of all the cookies. Sprinkle turbinado sugar on top of the cookies.

Step 4

Bake for 22 to 24 minutes or until golden brown around the edges and bottom. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

Baker's Tips

  • Make sure your butter is soft. You can leave this out on the counter and let it come to room temperature overnight, which is always the best option! If you have to microwave it, be sure to only microwave for 10 seconds per 1/2 cup at one time. If you have to do multiple intervals then that’s okay.
  • Kamut flour is the star in these cookies, so don’t replace it with anything else! If you don’t have Kamut flour but want a healthier shortbread, try my Olive Oil Shortbread Cookies instead as they use all purpose flour.
  • Refrigerate the dough for at least 4 hours. But you can also leave overnight if you want or need to! 
  • Turbinado sugar makes these cookies! The texture it gives them is essential to this recipe, so don’t skip it!
  • Store shortbread cookies in a cool dry place. Shortbreads are a buttery and crisp cookie so they need to be stored properly to keep their texture. I leave my shortbreads out on a platter on the counter as we have dry air here so it’s the perfect climate. Do not cover in a cake dome or put into an airtight container as they can get soggy. If you live in a very humid climate, shortbread is tricky. The fridge or freezer can be your best option! 
kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

FAQ's

Can I use all purpose flour?

While you can use all purpose flour in place of Kamut flour, you're really just making plain shortbread cookies at that point. The magic of these cookies lies in the Kamut flour and the unique flavor it brings!

Can I make these cookies gluten free?

No, unfortunately there is no substitute for Kamut flour that's gluten free. Kamut flour is an ancient grain, and while you could possibly use gluten free flour in this recipe, you're really loosing the magic of this recipe because it's all about the sweet and nutty flavor of the Kamut flour.

What can I use in place of egg wash?

If you want to make these eggless, you can easily use milk, heavy whipping cream, or a mixture of honey and water in place of eggs. If you're using honey and water be sure to use a 1 to 1 ratio of honey to water and microwave it for a few seconds so the honey melts and combines with the water. Then you can brush on any of these options in place of egg.

How do you store shortbread cookies?

Shortbread cookies are buttery and crisp, so they are best stored in a cool dry place. I store them out on a plate on the counter. It's not ideal to put them in an airtight container because they can become soft or soggy. You can also refrigerate them or freeze them inside an airtight container.

Craving More?

kamut flour shortbreads, kamut flour shortbread cookies, cookies with kamut flour

Kamut Flour Shortbread Cookies

Mimi Council
This recipe for Kamut Flour Shortbread Cookies are a healthier shortbread cookie that don't sacrifice flavor one bit! These insanely delicious cookies are ones you have to make!
Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 4 hours
Total Time 4 hours 37 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 153 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter powdered sugar, and vanilla extract. Mix on low until combined.
  • Add the Kamut flour and all purpose flour and mix to combine into a smooth dough.
  • On a large piece of plastic wrap, turn out dough and form into a log that is 12 x 2 x 2 inches and a square. You could also just roll it round too, the shape is completely up to you. Wrap it tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Remove the dough from the fridge and cut the cookies into 24 cookies that are about ¼-inch thick. Place on the prepared baking sheets.
  • Beat the egg in a small dish. Using a pastry brush, brush the egg wash on top of all the cookies. Sprinkle turbinado sugar on top of the cookies.
  • Bake for 22 to 24 minutes or until golden brown around the edges and bottom. Allow to cool completely on the baking sheets.
  • Store in a cool dry place for up to 5 days.

Video

Notes

High Altitude – Bake at 350°F for 20 to 22 minutes or until golden brown around the edges.

Nutrition

Calories: 153kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 64mgPotassium: 21mgFiber: 0.4gSugar: 8gVitamin A: 245IUCalcium: 6mgIron: 1mg
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