Rye cookies
These cookies are made with a secret, healthy ingredient, which makes them deliciously dark and intensely chocolatey…
We’ve adapted the idea of adding rye bread to cookies from this recipe by Jamie Oliver. Rye bread is always something we have in our kitchen. It’s rich, nutty, high in fibre and lower in gluten than wheat and other grains. In this recipe, it’s a match made in heaven for dark chocolate, adding richness and depth, a more chocolatey flavour, and a crumbly, chewy texture.
We’ve swapped the sugar for honey, and cut down the sweetness a little bit from the original recipe, so that these cookies come in at a more Eatwise-approved 5g sugar per cookie.
Makes 10 cookies
You will need:
- 100g (3/4 cups) rye bread
- 40g (1/3 cup) cocoa or cacao powder
- 1 tsp baking powder
- 80g (1/3 cup) dark chocolate, broken up (we used 85% chocolate)
- 60g (1/2 cup) unsalted butter or coconut oil
- 4 tbsp (60g) honey
- 1 egg, beaten
- 1 tsp natural vanilla
Method:
- Blitz the rye bread in a food processor to form breadcrumbs, and add to a large bowl with the cocoa powder and baking powder.
- In a saucepan over a gentle heat, slowly melt the chocolate, butter/coconut oil and honey. Cool for 5 mins.
- Add the melted chocolate to the rye bread crumbs and mix in the egg and vanilla.
- Place the mixture in the fridge for 30 mins to firm up. Twenty minutes in, heat oven to 160°C/325°F/Gas Mark 3 and line a large baking tray.
- Roll the chilled mixture, 1 tbsp at a time, into a ball and flatten onto the baking tray with a fork. The mixture should be firm and a little sticky. Sprinkle with a little sea salt (optional).
- Bake for 15 mins until crispy on the top and edges. The cookies will be very soft until they cool, so handle with care! Place onto a wire rack to cool and firm up before serving.
NOTES
Store… covered in a cool, dry place for up to five days. Or freeze for up to two months.
Add… chopped almonds
Don’t worry if you don’t have… vanilla
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