Kamut Sand Cookies

Sometimes you just need a cookie. Something easy, sweet – but not too much, crumbly, and different. Nothing that requires lots of time in the kitchen or a plethora of ingredients. Just a quick-to-make confection.

I made these cookies with Kamut flour. Kamut has an interesting story. Back in 1949, a former U.S. Air Force Pilot, Mr. Earl Dedman, met a man who’d been on a trip to Egypt. The man said he’d gathered a cupful of the wheat variety from a 4,000 year old excavated tomb. He offered Dedman 36 kernels. Dedman accepted the kernels and mailed them to his father in Montana. His father planted the seeds and 6 years later, he had 1,500 bushels of this new Egyptian wheat. There was little interest for many years, but in 1990 Kamut gained popularity and is now found in many products and recipes worldwide. (Here’s an article that appeared in the Falls Tribune back in 1964 or you can go to the Kamut website to read more.)

Kamut is a form of wheat with 20-40% more protein than other, “modern” varieties of wheat. It has a nice buttery flavor and gives baked goods a bit of a sandy texture which is great for certain kinds of cookies and cakes. Here it makes for a delightful cookie perfect for pairing with a glass of milk in the afternoon or an after dinner coffee.

Kamut Sand Cookies

Serving Size: Makes 2 dozen cookies

Kamut Sand Cookies

Adapted from Good to the Grain.


  • 1 3/4 cups Kamut flour

  • 3/4 cup plus 1 tablespoon organic whole cane sugar or sucanat
  • 2 3/4 teaspoons tapioca flour (or starch)

  • 3/4 teaspoon coarse sea salt

  • 1 1/2 sticks unsalted butter, room temperature


Preheat oven to 350ºF and adjust rack to middle position. Place flour, whole cane sugar, tapioca flour and salt in the bowl of a food processor. Pulse for 2 1-second pulses to combine. Add butter and pulse until dough comes together.

Make small balls out of the dough, about 1 tablespoon each and place on a baking sheet lined with parchment paper. Place cookies 1 inch apart. Flatten each cookie dough ball slightly with the heel of your hand. Bake for 18 minutes. Keep in an airtight container for up to 3 days.

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  1. Brooke

    What a great story about the Egyptian grain! I’m fascinated now. What a great way to introduce us to this fascinating, ancient version of wheat! Can’t wait to try this recipe out.

  2. I made these tonight and they were wonderful. I love the name…very ‘sandy’ indeed.
    I used my blender to grind my kamut and tapioca to make the flour.
    I used coconut oil instead of butter and added some chopped pecans and a bit of almond extract. Fantastic! I also do not own a food processor — so I used my blender!

    This recipe is a keeper for my family!
    I’ll post my ‘blender version’ soon, and of course send you the original credit (you and Good to the Grain).


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