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Peanut Butter Rye Cookies

These soft peanut butter cookies feature our Flourist Whole Grain Rye Flour, giving them a great chewy texture and deep nutty flavour. The recipe comes together easily so you can fill your cookie jar fast.

Peanut Butter Rye Cookies
~ adapted from Food52
1/2 cup (114g) unsalted butter, room temperature 
1/2 cup (125g) peanut butter
1/2 cup (108g) sugar
1/2 cup (75g) brown sugar
1 large egg
1/2 tsp vanilla
1 cup (124g) Flourist Whole Grain Rye Flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a standing mixer with a paddle attachment or with a hand blender, cream butter, peanut butter, and sugars together for about a few minutes until light and fluffy.

Add egg and vanilla, and mix until combined. Add Flourist Whole Grain Rye Flour, salt, and baking soda and continue mixing until just incorporated, do not over mix. If you have time, chill dough for at least 30 minutes. 

Roll dough into about 1-inch balls and arrange onto a prepared baking sheet, spacing them about 2 inches apart. Dip a fork in flour and use the back to gently flatten the cookie and make a criss-cross pattern. 

Bake for 10 minutes until just firm around the edges and lightly golden. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up. 

9 comments

Danielle Durand

They are delicious! However, I wanted them to be vegan. I replaced the egg by a vegan egg (ground flax seeds and water) and vegan margarine. I dis everything else as per the recipe. When baked, the cookies were all in a large rectangle and thinner than yours. Still good, but do you have any suggestions? I don’t know why it does not work as I always use this in cookie recipes. I even letvthe doughnin the frige over 30 minutes. Thank you!

hannitzb

No doubt one of the most amazing recipes I’ve ever tried. Supper tasty and delicious

Liz

Absolutely yumm. I actually split the flour 50/50 rye and white so the cookie was a little less crumbly. Amazing!

Erika Tipping

What a lovely cookie! I never thought of using Rye flour in a cookie recipe, this was a delicious nutty taste. I will absolutely make these again. Thank you!

Tara

Love this recipe and absolutely love your rye flour! I have been using the rye for over a year now both alone and in combination with the red fife and spelt flours; amazing I will never go back to the processed flour side. Well done Grain team.

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