rye

Apricot & Chocolate Chip Rye Cookies {egg-free}

Ever get tired of the same old chocolate chip cookie?

I’ve been working on organizing my pantry, and getting stackable storage containers for my hundred different flours. In the process, I kept pushing around this Rye flour bag. It’s been in there forever and only had a cup left in it so it didn’t feel worthy of a container. I tend towards gluten-free so I kept avoiding it even though the amount of gluten in rye is lower than in white flour. Today the rye bag literally jumped in my hand and said – ME ME ME! Notice ME!

I’m so glad it did. That’s how these Apricot & Chocolate Chip Rye Cookies were born. Pretty pleased with these, and on the first try too! They could be vegan – just replace the ghee with a vegan butter.

Rye is digested differently than wheat (it contains more fiber) and it’s been studied for helping insulin sensitivity and appetite control. #truth – I ate two of these cookies and I’m super stuffed!

I hope you enjoy these Rye Cookies! Share your results on IG/FB & be sure to tag me ~ @happyeatshealthy!
Happy day,
~Monique

Apricot & Chocolate Chip Rye Cookies

1 cup rye flour
1/3 cup almond flour
1/2 cup coconut sugar
1/2 tsp pink salt
1/4 tsp black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 tbls ground flax seed
2 heaping tbls tahini
2 tbls ghee
2 tbls olive oil
4 tbls maple syrup
1 tsp vanilla
1 tbls water
1/4 cup chopped dried apricots (or golden raisins)
1/4 cup dark chocolate chips (I used Hu gems and chopped them slightly)
flaky Maldon salt and caraway seeds to top

Directions: Preheat the oven to 350 degrees.

Whisk together the dry ingredients. Melt the ghee, stir in the tahini, olive oil, maple syrup, vanilla and water. Use a rubber spatula to stir the liquid ingredients into the dry ingredients. Stir in the apricots and chocolate.

Line a sheet pan with parchment paper. Use a cookie scoop and scoop into 12 Apricot & Chocolate Chip Rye Cookies (roughly 3 tablespoons each). Flatten the top just slightly. Sprinkle with flaky salt and caraway seeds.

Bake for 15 minutes. Allow to rest for at least 5 minutes.

Scrumptious Rye Bread: vegan, no yeast!

Vegan, No Yeast Rye & Spelt Bread

7.5 ounce light coconut milk (or other dairy free milk)
1 tbsp white vinegar
1 cup spelt flour
1 1/4 cup rye flour
1 tsp Himalayan salt
1/2 tsp baking soda
1.5 tbsp coconut sugar
1/3 cup walnuts
1/3 cup sunflower seeds
1/2 tsp caraway seeds
1/4 cup well chilled vegan butter, cut in small cubes

Preheat oven to 375 degrees, set a cast iron skillet in the oven. Add vinegar into the milk, set aside.

Sift and whisk together the flours, salt, baking soda and coconut sugar. cut in the cold butter with a pastry tool or using your hands.

Mix in the vinegar milk and seeds just to create a wet dough- it’s going to be a bit sticky.

Transfer the dough onto a very well floured surface, tossing it to coat in flour so that it can hold a base shape – it’s going to still be quite soft and maybe a little sticky still. Slice an X on the top of the dough to help ensure even baking. Carefully place the dough in in the hot cast iron skillet.

Bake for 30 minutes or until an inserted toothpick comes out dry.

Let cool completely before cutting.