Rye Chocolate Peanut Butter Cookies

Rye Flour

Rye flour is an ancient grain with a nutty flavor. This nutty taste is fantastic for making great rye chocolate peanut butter cookies! While most recipes mix the rye with a lighter grain, this recipe happens to be 100% rye! Rye and peanut butter flavors go together splendidly.

I made these cookies originally for a potluck! If your loved ones like chocolate peanut butter cookies, these will go fast!

I have family members with gluten-sensitivities in my household. I specialize in baking with ancient grains because they tend to have an easier time digesting ancient grains, such as rye, over modern wheat. You can find my other ancient grain recipes that feature einkorn, spelt, and rye. Speak to a nutritional professional before trying these grains if you have any sensitivities.

The Dough

Making rye chocolate peanut butter cookie dough is incredibly easy to make! Just mix all your powdered ingredients together in a bowl. Then mix all your liquid ingredients together. Then consolidate these ingredients together in one bowl. Be extra careful not to over-mix the dough! It’s better not to have the peanut butter fully mixed in than have an over-mixed dough.

Using a spoon, scoop out 1 tbsp of dough, then roll it up in your hands into a ball. Using a fork, press down the dough in both directions until flat on the parchment paper.

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

Baking

The baking soda reacts with the brown sugar in the dough, as the sugar acts as an acidic medium. Do not replace brown sugar with other sugars, such as cane sugar.

After removing the chocolate peanut butter cookies from the oven, wait fifteen minutes for them to cool. They may lose their shape if hassled before then.