Rye Peanut Butter Cookie Recipe

Rye Flour

Rye flour is a type of ancient grain flour that is rich in flavor. Rye has a slightly nutty flavor, which is advantageous for making great rye peanut butter cookies! Many recipes will dilute the rye, I do not for making peanut butter cookies! The flavors of rye and peanut butter go well together.

These cookies are both flavorful and crumbly! If your family or co-workers love peanut butter cookies, they’ll certainly go fast!

I use ancient grains, such as rye flour, frequently in my recipes. These grains are easier for my gluten-sensitive family members to digest, which is why I use them so often. They tend to have an easier time digesting these grains than other modern wheat flours. Be sure to ask a nutritional professional first if you have these sensitivities. You can check out my other ancient grain recipes that feature einkorn, spelt, and rye.

The Dough

The dough for making these rye peanut butter cookies is super easy to make. Simply mix all your powders together, mix all liquid ingredients together separately, then consolidate these ingredients together! Do not overmix the dough. It is better to not have the peanut butter fully mixed in than having an overmixed dough.

Scoop out about 1 tbsp of dough, then roll it into a ball with your hands. place it on the parchment paper, then use a fork to press in the dough in both directions.

You can replace rye flour with any other wheat flour at a one-to-one ratio.

Baking

Do not replace brown sugar with any other kind. The brown sugar acts as an acidic medium for the baking soda to react to in the dough.

After you take the cookies out of the oven, do not touch them for about 15 minutes. The cookies may lose their shape if you don’t wait for them to cool.