Chocolate Chip Rye Cookies
Print recipe
| Serves | 11 |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Total time | 32 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | Amines Challenge, Dairy / Lactose Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical |
| Meal type | Lunch Box, Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Delicious chocolate chip cookies using rye flour.
Ingredients
- 3/4 cups rye flour
- 3/4 cups wholemeal flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 3/4 teaspoons salt
- 100g butter or Nuttelex
- 1/2 cup brown sugar (lightly packed)
- 1 ripe pear (mashed)
- 1/2 teaspoon vanilla extract
- 100g dark chocolate (chopped into smallish pieces)
Directions
| 1. | Preheat the oven to 180°C and line two trays with baking paper. |
| 2. | Sift the flours, salt, baking powder and bicarbonate of soda into a medium-sized bowl, adding the husks back in. |
| 3. | In a separate bowl cream the butter and sugar. |
| 4. | Add the pear and mix until just combined. Stir in the vanilla. |
| 5. | Add the flour and mix until just combined. Stir in the pieces of chocolate. |
| 6. | Take a heaped teaspoon of dough and roll into a ball, flatten it slightly and place on the baking tray. Repeat for the remaining dough, leaving some space in between on the trays. |
| 7. | Bake for 10 - 12 minutes, until the cookies are cracked and the tops are dry and brown. Allow to cool on the trays. |
Note
Very High Amines, Low Salicylates, Low Glutamates
I haven't tried this variation yet, but I'm pretty sure these cookies would work with soy carob buttons substituted for chocolate, to make a low amine version.
