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.
Peanut Butter Chocolate Rye Flakes Cookies
- 6 to 8 tablespoons Sucanat to taste**
- 2 tablespoons agave nectar
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/2 teaspoon pure vanilla extract
- Scant 1/2 teaspoon fine sea salt
- 1/2 teaspoon garam masala
- 1/2 cup pecan halves coarsely chopped, or chopped dates or chocolate chips
- 1 1/2 cups rolled rye flakes
- 3/4 cup + 2 tablespoons whole wheat pastry flour scoop & scrape! don’t spoon & scrape, or your cookies will spread.
- 1/2 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 1/4 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.