Options. Sometimes I’m not so very good with having options. Like this time. I had rye flakes, what to make? I left it be for a while but had to revisit to make the Peanut Butter Chocolate Rye Flake Cookies.
I’m glad I did! My husband preferred this variety and I liked the previous with the dates. The peanut butter made the texture a bit different, more soft but not in a bad way at all. Very tasty but funny enough subtle because of the lower sugar content I think. Either way I’m glad I made both.
- 6 to 8 tablespoons Sucanat, to taste**
- 2 tablespoons agave nectar
- ¼ cup unsweetened applesauce
- ¼ cup melted coconut oil
- ½ teaspoon pure vanilla extract
- Scant ½ teaspoon fine sea salt
- ½ teaspoon garam masala
- ½ cup pecan halves, coarsely chopped, or chopped dates or chocolate chips
- 1½ cups rolled rye flakes
- ¾ cup + 2 tablespoons whole wheat pastry flour (scoop & scrape! don’t spoon & scrape, or your cookies will spread.)
- ½ teaspoon baking powder
- Preheat oven to 350°F (180°C, or gas mark 4). Line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine Sucanat, agave, applesauce, coconut oil, vanilla, salt, and garam masala.
- Add pecans and flakes on top. Sift flour and baking powder on top. Stir until well combined. Let stand about 10 minutes.
- Scoop a generous ¼ cup of packed dough per cookie, place on the prepared sheet. Flatten slightly since the cookies won’t spread a lot while baking. Repeat with remaining 5 cookies.
- Bake 18 minutes, until the edges and tops of the cookies are golden brown. Let cool on the sheet for at least 10 minutes before transferring to a cooling rack.
- These are best served at room temperature. Store in an airtight container for up to 4 days.