Rye Cookies
Great cookies for your rye-based desserts and/or snacks!
Preparation
15 minutes
Cooking
15 minutes
Yield
approx. 22 cookies
Key ingredient(s) in this recipe
Good to know
Cookies keep well for several days at room temperature, when packaged; for longer periods, store in freezer.
This recipe is great for lunch boxes (nut- and peanut-free)!
When it comes to the chocolate, you can obviously choose fair-trade, which is even better!
Source : Inspired by la Milanaise, adapted by Amélie Parenteau, Équiterre nutritionist
- 750 ml (3 cups) whole grain rye flour
- 125 ml (½ cup) sugar
- 125 ml (½ cup) melted butter
- 60 ml (¼ cup) applesauce
- 2.5 ml (½ teaspoon) salt
- 10 ml (2 teaspoons) vanilla extract
- 5 ml (1 teaspoon) baking soda
- 1 egg
- 125 ml (½ cup) chocolate chips
- 125 ml (½ cup) dried cranberries
- 1Preheat oven to 350°F. Lightly grease or line two baking sheets with parchment paper.
- 2In a large mixing bowl, combine sugar, butter, salt, vanilla extract, applesauce and baking soda. Beat until smooth and creamy.
- 3Add the egg and beat mixture again until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is fully blended in.
- 4Blend in flour, then add chocolate chips and dried cranberries.
- 5Using a spoon, drop balls of dough onto prepared baking sheets, leaving room between them all around (the dough will spread out as it bakes).
- 6Bake for 15 minutes, or until edges are chestnut brown and tops are light golden, almost blonde. Remove from oven and allow to cool on baking sheet until set enough to move without coming apart. Repeat with remaining dough.
If you have the time and inclination, you can roll out the dough and cut with cookie cutters.