Rye Double Chocolate Chip Cookies (Small Batch | Vegan)

- TL

Earthy rye paired with sweet chocolate, form a tasty duo in these soft rye double chocolate chip cookies.

These cookies are just the thing to satisfy a chocolate craving, they’re also made without eggs and are dairy free. I didn’t have any all-purpose flour on hand, but wanted to whip up a batch of cookies and so I decided to use the 100% dark rye flour sitting pretty in a cabinet.

Ingredients Needed to Make Rye Chocolate Chip Cookies

  1. Dark rye flour (I used Bob’s Red Mill)
  2. Dutch processed cocoa powder
  3. Brown sugar or coconut sugar
  4. Coconut oil
  5. Baking soda
  6. Baking powder
  7. Sea salt
  8. Vanilla extract
  9. Applesauce or non dairy yogurt
  10. Almond milk
  11. Dairy free chocolate chips
 

Yield: 6

Small Batch Rye Double Chocolate Chip Cookies

Small Batch Rye Double Chocolate Chip Cookies

Soft, super chocolatey double chocolate chip cookies made with rye flour.

Ingredients

  • 7 tablespoons rye flour
  • 2 tablespoons (10g) dutch processed cocoa powder
  • 3/4 teaspoons arrowroot powder or cornstarch
  • 1/4 teaspoon sea salt or pink salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons (30ml) melted coconut oil
  • 4 tablespoons (48g) brown sugar
  • 2 tablespoons applesauce or non-dairy yogurt
  • 1/2 cup (90g) chocolate chips

Instructions

  • Preheat oven to 350°F (180°C) and line one baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, combine rye flour, dutch processed cocoa, sea salt, arrowroot powder, baking soda, and baking powder. Mix well and set aside.
  • In a separate bowl whisk together brown sugar, melted coconut oil, non-dairy yogurt, and vanilla extract until thoroughly combined.
  • Stir the dry ingredients into the wet, being careful not to over mix. Fold in the chocolate chips.
  • Scoop dough into three tablespoon size portions each and place them onto the baking sheet. Lightly flatten each ball of dough by lightly pressing them down with your hand forming disks about ½ and inch thick.
  • Bake the cookies at 350°F (180°C) for 10 to 12 minutes. Mine were perfect at 11 minutes.
  • Remove cookies form oven and allow them to cool on the baking sheet for about two minutes before moving them to a cooling rack to cool completely. Enjoy.
    • © TL
    Cuisine: American / Category: Sweets

    Leave a Reply

    Your email address will not be published. Required fields are marked *