Salted Rye & Walnut Chocolate Chip Cookies

130 g Soft White Whole Wheat flour

75 g Rye flour

¼ tsp salt

½ tsp baking powder

¼ tsp baking soda

1 duck or chicken egg

125 g coconut oil, melted and cooled or room temperature butter

115 g coconut sugar or brown sugar

140 g dark chocolate chips

60 g chopped walnuts

Coarse flake salt for sprinkling on top (for an extra gourmet touch)

Preheat the oven to 350 f. Melt the coconut oil and then set aside to cool. Mix together the dry ingredients, then cream the coconut oil and sugar. Add the egg and mix thoroughly, then add the dry ingredients to the wet and mix until just combined. Add the walnuts, mix slightly, then add the chocolate chips and mix thoroughly. Set the dough aside for 5 minutes to let the flour absorb the liquid.

Use a small cookie scoop or spoon to drop the cookies onto a parchment-lined cookie sheet. Sprinkle the tops with the coarse salt and bake for 8-10 minutes, removing from the oven when the centers are still soft and shiny. Let the cookies cool completely before moving them off of the pan.

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