Vegan almond and rye chocolate chip cookies are rich and chewy with a nice depth of flavour thanks to a base of rye flour, almond flour, and almond butter. Coconut sugar and maple syrup sweeten these healthier cookies.
Despite having finished (for now) university a few years ago, and not having any children, back to school time always takes up a corner of my mind at this time of year. Even for those of us not involved, there is a seasonal transition taking place and our eating patterns shift during late summer and early fall. I can sense myself beginning to prepare for shorter days and cooler weather – and that includes baking cookies!
Adding almond flour and almond butter adds richness and makes the cookies chewier, both of which can be missing in cookies lacking the high amounts of butter, sugar, and eggs traditionally added. Rye flour gives them more depth, as does coconut sugar and maple syrup – these are very much a grown-up cookie, but I’m sure kids would love them too. Rye and chocolate are best friends and this recipe definitely showcases that. The cookies are chewy in the centre, with a crispy, golden edge. The best kind.
I adapted the recipe for these almond rye chocolate chip cookies from a handful of others on the blog. This classic vegan chocolate chip cookie, my vegan lebkuchen, and an old recipe for hazelnut oatmeal chocolate chip cookies. As usual, it’s my new favourite and currently the top of the list out of all of them. I just love rye flour and had never really used it in a cookie before. If you haven’t either, you should. It’ll blow your mind.
These vegan rye chocolate chip cookies are made with rye flour from GRAIN, a phenomenal company out of BC that produces Canadian flour and dry goods products. They focus on “edible transparency” sharing the production methods, locations, and farmers who grow the products. They were kind enough to send me a few of their flours and some chickpeas to try out, and it was, I think, the best flour I’ve ever baked with. I’ve teamed up with GRAIN to share a
giveaway for back to school/autumn baking. *The giveaway is now closed.*
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
- 130 grams / 1 cup rye flour
- 60 grams / 1/2 cup almond flour
- 30 grams / 1/4 cup coconut sugar
- 1 tablespoon arrowroot powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 120 grams / 1/2 cup almond butter*
- 60 grams / 1/4 cup coconut oil, room temperature
- 60 ml / 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 130 grams / 3/4 cup dark chocolate chips or chopped chocolate
- Preheat the oven to 180C / 350F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the rye flour, almond flour, sugar, arrowroot, salt, and baking soda. Set aside. In a smaller bowl, mix the almond butter, coconut oil, maple syrup, and vanilla.
- Add the almond butter mixture to the larger bowl and mix with a wooden spoon until the dough comes together. Add in the chocolate chips, using your hands to incorporate them.
- Place three tablespoons of dough about 6cm apart for each cookie. Press each cookie down slightly. Bake for 10-12 minutes, or until the edges are golden.
- Let the cookies cool for about 10 minutes on the pan before removing and cooling fully on a rack. Store in a sealed container at room temperature for 3-4 days, or freeze.
* You need to use a runny almond butter for this recipe. A harder one will result in a denser, drier cookie, and no one wants that. If the dough is too dry (due to a dry nut butter) add a tablespoon or two of nondairy milk to make up for it.
Serving Size:1 cookie
Amount Per Serving: Calories: 219Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 1mgSodium: 125mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 4g