I’m always on the hunt for good cookie recipes, never mind good Gluten Free Cookie Recipes (that don’t taste like hockey pucks & actually have flavour).
I came across a good chocolate cookie recipe that uses Rye Bread instead of flour & as weird as it sounds, it works (the malty flavour of the Rye Bread gives the cookies a wicked savoury taste that is so good with dark chocolate).
Not to mention I’m not a natural born baker, Savoury Flavours & sauces are my thing (I have no patience for measuring & all the mathematical precision that goes into baking). So this recipe is right up my alley because it is literally 6 ingredients & a quick 10 minute bake.
The first time I played around with this recipe I used regular store bought Rye Bread but then I got to thinking, imagine if I could substitute the Rye Bread with a Gluten Free Rye Bread & get the same result.
So I came up with a great Gluten Free Rye Bread Recipe that works so well in this cookie recipe & hell, it’s great for one wicked sandwich too.
So if you are Gluten Free, take the extra step & make this Rye Bread (it’s a simple recipe too) or find some good store bought GF Rye Bread.
If you aren’t GF, pick up a good normal Rye Bread to use – either way, this cookie recipe is killer.
Because the Rye Bread is used instead of flour, the cookies come out so light, chewy on the inside, a touch crispy on the outside. I like to add a bit of sea salt (Maldon Salt is my favourite) on top for an extra savouriness.
Salt with chocolate is a badass combo & the salt enhances the chocolate flavour.
My kids can’t get enough of these cookies & these kids are picky when it comes to their cookie consumption.
Trust me, you’ll love these cookies too.
For my Gluten Free Friends- here is an easy GF Bread Recipe
1 cup almond flour
3/4 cup flax seed meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
2 tablespoons olive oil
1/4 cup water
2 tablespoons caraway seeds (toasted slightly in a dry pan stovetop for 5 minutes)
In a large bowl combine almond flour, flax, salt, baking soda, cream of tartar.
In a separate bowl combine eggs, oil, water, agave or honey.
Stir wet ingredients into dry & allow batter to thicken for 5 minutes.
Grease & flour a loaf pan & bake at 350 degrees for 30-35 minutes.
CHOCOLATE RYE COOKIES
1 1/2 cups semi sweet dark chocolate
1 cup Rye Bread (store bought, GF or regular), crust on, diced
1/4 cup sugar
1 tablespoon pure vanilla extract
1/2 cup unsalted butter
Melt chocolate at 30 second intervals in a microwave until smooth & warm. Add butter & vanilla & mix thoroughly until smooth.
Blitz diced Rye Bread in a food processor, add eggs & blend until smooth. Add sugar to batter & blend until smooth. Add the chocolate to the batter & blitz until blended smoothly. Let batter sit for 5 minutes.
Preheat your oven to 400 degrees.
Fill a piping bag with the batter & pipe into a baking sheet lined with parchment paper.
Bake at 400 for 10 minutes on the centre rack.
When the cookies come out & are still warm, add a sprinkle of sea salt on top.
Try & not eat 6 immediately- I dare you. 😉
Love, Tamara ❤️👩🏻🍳🇨🇦