Who doesn’t like Chocolate Chip Cookies? We made ours with dairy-free butter and dark chocolate chips to make them suitable for Vegans, but they taste just as good as the ones made with real butter. We also substituted the usual white wheat flour with medium rye for the deeper earthier flavour! So if you’re after something slightly different, try our Vegan Choc Chip Cookies With Rye Flour!
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What Rye Flour Brings To The Table
Not many things are more comforting than a chocolate chip cookie still warm from the oven. Using rye flour in your cookie dough adds a whole new level of flavour. Nutty and earthy, cookies with rye flour taste almost as if you’ve used Nutella instead of dark chocolate, which is always a winner in my books. However, if you’re looking for the best traditional chocolate chip cookie recipe, try our Milk Chocolate Chip Cookies! For a gluten-free cookie, head to our Peanut Butter Cookies with Chocolate Chips.
Ingredients Used
- 60g dairy-free spread: I used Vitaline dairy-free sunflower spread. It works great and is a pleasure to use in mixing the plant-based cookie dough as it stays soft enough in the fridge.
- 50g caster sugar: This recipe can also use granulated or light brown sugar.
- 1 tbsp soy milk: we used unsweetened, but with the quantity used, it shouldn’t make much of a difference if you have sweetened or any other dairy-free milk.
- 75 g rye flour: I used medium rye flour. The darker the flour, the more intense the rye flavour you will get. Also, if you use dark rye, your vegan choc chip cookies may be a bit denser, but if you eat them fresh out of the oven, it will not be a problem.
- ¼ tsp bicarbonate of soda (baking soda): I’ve recently made two batches of these cookies: one batch using bicarb of soda, and another with baking powder. Tasting them both to compare, I much preferred the bicarb option. They rise less but have a darker crispier exterior. The baking powder batch was more cake-like but still delicious.
- 60 g dairy-free dark chocolate chips or vegan dark chocolate: our favourite is by Noble Choice.
Method: How To Make Vegan Choc Chip Cookies With Rye Flour?
These plant-based cookies are extremely easy and quick to make and don’t require any kitchen gadgets. Simply preheat the oven to 170°C Fan. Line a large baking tray with baking parchment.
In a mixing bowl, cream dairy-free butter and sugar until light and fluffy. Add soy milk and mix to combine.
Sift in rye flour and bicarbonate of soda. Mix just enough to incorporate. Then add the chocolate chips and mix to distribute them evenly.
Divide the mixture evenly to form six equal-weight balls. Place them on a prepared baking tray generously spaced out as they will spread in the oven.
Bake for 14-16 minutes in the centre of the oven. Once baked, leave the cookies on the tray to firm up for 10 minutes. We think they are best served still warm!
Other Vegan Desserts And Bakes
Vegan Choc Chip Cookies with Rye Flour aren’t something you’re looking for? For other Vegan recipes, visit our collection here. Or try some of our other favourite vegan desserts:
- Date Energy Bars | Raw, Vegan & Gluten-Free Snack
- Chocolate Molten Cake for One | Vegan & Ready in 5 Minutes
- Vegan Grapefruit Cupcakes
Recipe Card
Vegan Choc Chip Cookies With Rye Flour
Ingredients
- 60 g dairy-free butter
- 50 g caster sugar
- 1 tablespoon soya milk
- 75 g rye flour medium
- ¼ teaspoon bicarbonate of soda (baking soda)
- 60 g dairy-free dark chocolate chips or vegan dark chocolate chopped into small pieces
Instructions
- Preheat the oven to 170°C Fan. Line a large baking tray with baking parchment.
- In a mixing bowl, cream dairy-free butter and sugar until light and fluffy. Add soy milk and mix to combine.
- Sift in rye flour and bicarbonate of soda. Mix just enough to incorporate. Then add the chocolate chips and mix to distribute them evenly.
- Divide the mixture evenly to form 6 equal weight balls. Place them on a prepared baking tray generously spaced out as they will spread in the oven.
- Bake for 14-16 minutes in the centre of the oven. Once baked, leave the cookies on the tray to firm up for 10 minutes. We think they are best served still warm!
Nutrition
Florence
Made these a few weeks ago. (But used butter and non vegan chocolate.. )Used all rye flour. Found they were quite crumbly when warm out of the oven and unusually for cookies were a better texture the day after when cold! Good way to use rye flour. They didnt last long!
Ieva
Thanks for the feedback, Florence. Never tried making them with real butter, so very interesting about the crumbly texture. My vegan version cookies were more sponge-like when fresh out the oven, then formed a nice crunchy surface when cooling.
I’m always looking for ways to use rye! If you have any good recipes, I’d love to know about them! 🙂