Rye Flakes Cookies

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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

  • adam says:

    I know everyone always says this in blog land, but this is quite literally the recipe I have been searching for! Where are you by the way? UK right? Otherwise Earth Balance is just a fantastic margarine. I’m pretty gutted we can’t get it since we moved back to London from Vancouver last year. Oh why..?

    • Celine says:

      I’m in the US. I can still find Earth Balance at Trader Joe’s, but it’s a bit too costly for my taste. I’ve also heard bad things about its flavor these days (kind of fishy), so that’s another big turn-off. Oil just sounds safest right now. Is there no other option in London for a good margarine?

  • Rebecca W. says:

    I’m so glad I re-visited this page to find the peanut butter chocolate version. Peanut butter chocolate chip cookies just happen to be my husband’s favorite cookie and he broke his arm, wrist and hand badly at work the other day falling off of a ladder. I’m going to spoil him with these.

    • Celine says:

      Oh my, I’m so sorry for your husband, is he going to be okay? Does he need surgery or something? I hope he isn’t in too much pain, and that he’ll be back on his feet very soon. Poor guy!

      • Rebecca W. says:

        Thank you for your kind words. As it turns out, he’s getting surgery in a few hours! I bake when I’m worried about something so I’m gonna make these cookies! The bulk of the pain (despite the excruciating physical pain) has actually been emotional/mental from his place of employment and the workers comp. company. It’s disheartening to see how money can be prioritized over a person’s health, but certainly not a surprise. We’ve received an outpour of love and support from friends, coworkers, family, etc., though, which is helping him get by.

        • Celine says:

          I hope surgery went well! Don’t get me started on the importance of money versus the importance of a person’s well-being in the eyes of employers and such, I’ll never stop. I’m sorry he’s being treated so poorly in that aspect, but reassured to hear that friends and family are making up for it. Hang in there, you and Mister W. I wish you both lots of smiles and good health.

        • Celine says:

          How did the surgery go?

  • Garam masala in cookies? Sounds awesome! They look healthy enough.. :)

    Also, I just can’t get enough of your photography, it’s gorgeous!