Rye Flakes Cookies

Untitled

Untitled

Untitled

Untitled

Untitled

I’ve been making a lot of rolled flakes-based, reasonably healthy cookies as snacks for Chaz to take to work, and as small breakfasts for me, instead of reaching for sometimes costly Clif bars.

Most of the cookies I’ve made until now contained peanut butter, but that can get tired quickly, no matter how big a fan of peanut butter you think you are.
So I looked around online, and came across almost exactly what I was looking for: cookies made with oats (easily replaced with rye flakes), and with oil rather than margarine, since I don’t use it for baking anymore*.

Bonus point is that I’ve made several of Anna’s vegan cookie recipes through the years, and they have yet to disappoint.
I adapted this one to match what I look for at breakfast time: a lightly sweetened cookie that will keep me going during workouts, without weighing me down.

The first version I tried was lower in sugar than the original, but still a little too sweet for my morning tooth.
For the second batch, I removed another 2 tablespoons of sugar, and added 2 tablespoons of flour for a slightly less moist cookie: eureka! This is exactly what I wanted.

Usually, it’s best to lightly spoon & scrape the flour in the measuring cup, but in this case, I recommend scooping the flour directly from the container, and then scraping it, so that the cookies don’t spread while they bake.

Can I just say how much I love using garam masala in baked goods? It adds a different kind of warmth and great flavor, and considering I have two huge jars of this spice mix, I’ve been going garam masala-happy almost everywhere cinnamon is usually called for.

Oh, one last thing: these cookies are on the large side, because I love me some bulky cookies. Plus you get to pat yourself on the back for having the illusion of showing tremendous restraint since you will only eat one. Good job, you!

*I’m not being a margarine priss, I just have trouble finding an affordable version of baking-friendly vegan margarine in town, so using oil is simpler and somewhat more reliable to boot. For what it’s worth, we (as in, Chaz & me, not the royal “we”) still use vegan light margarine when we want it as a spread on bread, because we have no problem finding that particular kind.

Rye Flakes Cookies:
Adapted from Cookie Madness

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
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.

Yield: 6 big cookies

**6 tablespoons worked well for my taste, but it might not be sweet enough for everyone. Go for the full 8 tablespoons (aka 1/2 cup) to be on the safe side, if you prefer. Note that the sweetness is more present the next day, when using only 6 tablespoons.

Update: I made a new version with peanut butter for a little protein boost (because I can’t resist peanut butter, apparently), plus a little less oil, and they turned out great. I’m adding the recipe here too, if you want to try it. 6 tablespoons of Sucanat are enough no matter what in this version, since the chocolate chips add more sweetness to the cookie. Also, do not scoop & scrape the flour in this case, you want to lightly spoon & scrape it instead.

Peanut Butter Chocolate Rye Flakes Cookies:

6 tablespoons Sucanat
2 tablespoons agave nectar
1/4 cup unsweetened applesauce
1/4 cup natural crunchy peanut butter
2 tablespoons grapeseed oil or other neutral-flavored oil
1/2 teaspoon pure vanilla extract
Scant 1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3 tablespoons chopped chocolate or chocolate chips
1 1/2 cups rolled rye flakes
3/4 cup whole wheat pastry flour (lightly spoon & scrape, don’t pack)
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, peanut butter, oil, vanilla, salt, and cinnamon.
Add chocolate 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 14 to 16 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.

Yield: 6 big cookies

  • mihl says:

    Those are little beauties! I love you for using rye falkes and O. loves your for not using peanut butter. And F. would probably love to pick every leftover flake and crumb from he flour.

  • mihl says:

    ahem, the floor.

    • Celine says:

      She knows I’m a messy baker! I’d still feed her stuff from the counter though. The cats are too fond of shedding all over the kitchen floor. (I’ve had my fair share of furry cookies, yuck.)

  • Valeria says:

    these look absolutely amazing. I am a huge fan of the bulk section at whole foods and I can find basically all the ingredients for these cookies. making them tomorrow!

  • I love it when I can use oil in recipes because I can usually reduce the amount in the recipe and have no problem, and it doesn’t effect the texture whereas messing around with butter or margarine sometimes does have an effect.

  • Just in time to make these for Nina’s school lunchbox — she starts Monday! I’ve been making all sorts of rye/spelt/barley/oat flakes goodies, mostly in the form of granola or crumbles. My family will be happy to eat them in cookie form. And I’m a huge fan of making big cookies . . . that’s what muffin top pans were really intended for, right?

    Also, I know what you mean about the price of vegan baking margarine — I’ve been making my own for about a year, I think? There’s some recipe floating around out there, on veganbaking.net, I think, and it’s pretty good.

    • Celine says:

      I’ve seen Mattie’s vegan butter recipe, it looks fantastic but I have to say, I’m too lazy for that. Someone needs to make it for me. I know it’s not even hard to make, it’s just that grabbing a bottle of oil is even easier. I’m ashamed. Kick me.
      Good luck to Nina with school! I hope she’ll have an educational blast.