Chocolate Chip Rye Cookies (Vegan)

Cookies!!! Who can resist them fresh out of the oven with the chocolate chips all melty and gooey? If you know me, you know I don’t make the same things often and goes double for baking. I originally saw this recipe on King Arthur flour’s site. I just happened to have the exact amount of rye flour begging to be used so here we are. I veganized them for you. You’re welcome. They didn’t spread much, but I actually like them a little smaller and thicker. I added pecans, but you can use walnuts, Brazil nuts, or whatever you like. These are chewy, nutty (even without the nuts), and absolutely addictive. Definitely cookies for the discerning palate.


1/3 cup of brown sugar

1/3 cup of organic sugar

6 tablespoons of vegan butter, softened (I used Country Crock Plant-based butter)

1/2 teaspoon salt

2 teaspoons vanilla

1/2 teaspoon baking soda

1/4 teaspoon baking powder

flax egg

1 1/2 cups rye flour

1 cup chocolate chips (I used Enjoy Life)

1/2 cup chopped pecans, optional


Preheat your oven to 350°F. Grease a cookie sheet or two.

In a mixing bowl, combine the sugars, softened butter, salt, vanilla, baking soda, and baking powder. Beat until smooth and creamy.

Add the flax egg and mix well.

Fold in the chocolate chips and nuts.

Use a tablespoon to make uniform balls and place 1 1/2 inches apart on the prepared cookie sheet. This will make about 1 1/2 dozen cookies.

Bake for 11-13 minutes or until the edges are brown and the tops are golden but not brown.

Remove from the oven and let the cookies rest on the cookie sheet until just set. Move to a cooling rack to cool completely.



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