chocolate + cherry rye oatmeal cookies
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Update 2022: I removed the original text with this post because honestly I felt it was uninspired and kind of… meh (see how well I write?). But we still have cookies! Love xx
But there are cookies and there will be cookies as long as I'm around :) since I posted the house loaf cake a few weeks ago, I now present the house cookie. I pretty much sum up its amazingess in the recipe header but seriously. So good. Rye flour isn't bitter as you may have thought, it's actually quite mild if used with sweet, rich goodies (cherries, hi) and the cocoa really highlights the beautiful colour. The little flecks of oatmeal add some chunky texture and the cherries are so moist and sweet. They'll be a bit more puck-like than regular cookies because of the oil but still. So good. To share, on Valentine's Day. Whether with your little loved crowd or a bigger crew. treat yourself. Big hugs and cookies for you all xx
Ps. I would've made something for any doggie loves you have but Prune is meant to be on a diet (!!!!) so you could make these if you'd like, my monkeys are crazy about them.
chocolate + cherry rye oatmeal cookies
Little pucks of goodness - slightly malty rye, the color and richness of dark cocoa. Plump, velvety, sweet cherries. Light flecks of chewy oatmeal. Infinitely loveable.
// makes 18-20 medium cookies // dairy free
1 cup (110g) rye flour
2/3 cup (70g) rolled oats
1/3 cup (40g) natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (100g) dark muscavado sugar
1/4 cup (50g) turbinado sugar
1 free range egg
1/3cup (75g) melted coconut oil
1/2 cup (75g) unsweetened dried cherries, coarsely chopped if large
1 -2 tablespoons of any milk, as needed
Preheat the oven to 180’C, 350’F. Line two cookie sheets with parchment paper and set aside.
In a large bowl, combine the rye flour, rolled oats, salt, baking soda. Add the cocoa powder, you may need to sift it into the bowl if it’s very clumpy. Mix together so evenly combined and set aside.
In a small bowl, add the melted coconut oil and the two sugars, stir well with a flexible spatula. Beat in the egg and vanilla extract.
Combine the wet mix with the dry oat mix and stir together well, you may need to use a stiff wooden spoon for this since the dough is quite thick. If it’s way too dry (this depends on the cut of your rye flour) slowly add a little milk, teaspoon at a time. Fold in the dried cherries.
Using a medium cookie scoop or heaped tablespoons, portion out the dough. Use the bottom of a glass/measuring cup to flatten each poof into a disk, leaving about 3cm/ an inch between.
Bake the cookies for 13-15 minutes, rotating the sheets halfway through.
Allow to cool on the sheets for about 2 minutes, then transfer to a cooling rack to cool completely.
The cookies will keep for about 4 days in an airtight container, but are something else straight from the oven
notes
I think these could take some other goodies as add-ins too – about 1/2 cup worth. Hazelnuts might be nice. If you’re feeling decadent, half a cup (75gish) chopped dark chocolate would be amazing. Next time…
more chocolate
