Chocolate Chip Rye Cookies

Chocolate Chip Rye Cookies

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.


  • 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)


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.


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.

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