Peanut Butter Chocolate Rye Flakes Cookies-3Options. 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.

Peanut Butter Chocolate Rye Flakes Cookies-2I’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.

Peanut Butter Chocolate Rye Flakes Cookies

Peanut Butter Chocolate Rye Flakes Cookies
  • 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
  1. Preheat oven to 350°F (180°C, or gas mark 4). Line a large cookie sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine Sucanat, agave, applesauce, coconut oil, vanilla, salt, and garam masala.
  3. Add pecans and flakes on top. Sift flour and baking powder on top. Stir until well combined. Let stand about 10 minutes.
  4. 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.
  5. 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.
  6. These are best served at room temperature. Store in an airtight container for up to 4 days.