I’m trying to bake more desserts that feel a bit healthier than the usual indulgences. Don’t get me wrong — I still adore cream cheese frosting and the occasional brownie — but lately I prefer treats that aren’t entirely “all bad.”
Two of these cookies at once and I’m content. They’re delicious: chewy with crisp edges, made with rye flour, almond butter, ground almonds and melty chocolate chunks. Except for the chocolate, the cookies are naturally sweetened and packed with good ingredients.
Let’s get started!
I found the original idea on Occasionally Eggs via Instagram and I’m glad I did. The recipe is vegan as written, but I was out of coconut oil and used butter (a small amount), and I swapped maple syrup for honey. I prefer using ground almonds when I can — they’re easier to find than pre-packaged almond flour and give a lovely slightly grainy texture.
Rye flour isn’t one I bake with often, but it works well here as a substitute for more common flours. The dough is somewhat crumbly and doesn’t spread much, so press the cookies down before baking. They keep their shape and pick up a nutty note from both the rye and the almonds.
Don’t skip the chocolate — it’s fantastic in these cookies. Use unsweetened chocolate if you prefer, but semi-sweet creates little melty pockets that make the cookies feel indulgent despite the lighter ingredients.
With a modest amount of fat and no eggs, the cookies stay tender and soft inside. Honey or maple syrup deepens the flavor and these are, frankly, irresistible.
I hope you’ll bake them soon.
Almond, Rye & Chocolate Chunk Cookies (Eggless)
Pin Recipe
Ingredients
- 1 cup rye flour
- 1/2 tsp baking soda
- 1 tbsp arrowroot powder or cornflour/cornstarch
- 1/4 tsp salt if using unsalted butter or coconut oil
- 1/2 cup ground almonds
- 1/4 cup coconut sugar
- 1/4 cup butter or coconut oil room temp
- 1/2 cup almond butter natural, unsweetened is best
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup chocolate chunks or chips dairy-free/sugar-free if you prefer
Instructions
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Preheat the oven to 175°C and line a baking sheet with a silicone mat or lightly grease it.
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In a bowl, sift the rye flour, baking soda, arrowroot powder and salt. Stir in the ground almonds and coconut sugar. Set aside.
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In a mixing bowl, combine the butter (or coconut oil), almond butter, honey (or maple syrup) and vanilla. Mix until smooth.
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Fold the dry mixture into the wet ingredients until you have a thick, crumbly dough, then stir in the chocolate chunks. If the dough feels very dry, add a tablespoon or two of dairy or non-dairy milk as needed.
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Bring the dough together with your hands if needed, then use a cookie scoop or your palms to form equal-sized rounds (about 15).
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Place the dough rounds an inch apart on the baking tray and press each one down because they won’t spread much in the oven.
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Bake for 8–10 minutes until the edges are lightly browned. For a deeper color and crisper edges, add a couple more minutes.
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Let the cookies cool on the tray for 10 minutes so they firm up, then transfer to a wire rack to cool completely. Store in an airtight tin at room temperature for 3–4 days; in humid climates, refrigerate after that.
Notes
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