Chocolate Chip cookies with rye flour and dairy free

Made these cookies because I’m trying to reduce the amount of dairy I consume (it’s going ehh) and I had the recipe saved for a while.

I was intrigued by the rye flour in there and the walnuts (I love cookies with nuts!)

Recipe from Real Simple magazine

Meet a better for you chocolate chip cookie that we might even prefer to the back of the bag recipe. Thanks to coconut oil, these cookies are moist and chewy on the inside and crispy around the edges—the best of both worlds! The recipe uses white whole wheat flour, which has the texture and flavor of all-purpose flour but four times the fiber. Chopping your own chocolate (versus using chips) is worth the extra couple of minutes: that way you'll have bits and pieces of chocolate in every bite, with molten pockets throughout.

Ingredients:

1¼ cups white whole-wheat flour 

½ cup rye flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup extra-virgin coconut oil, in solid form

¾ cup granulated sugar 

½ cup packed light brown sugar

1 large egg 

1½ teaspoons vanilla extract

1 cup chopped dark chocolate (about 6 oz.)

¼ cup chopped walnuts, toasted 

How to Make It

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together the whole-wheat flour, rye flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Beat the coconut oil, granulated sugar, and brown sugar with an electric mixer on medium speed until blended, about 1 minute. Add the egg and vanilla and beat to combine. With the mixer on low, add the flour mixture and beat just until combined. Fold in the chocolate pieces and walnuts. Using damp hands, shape the mixture into 28 balls and place on the prepared sheets. Bake until the edges are lightly brown, 12 to 14 minutes.

Mmm

My notes: 

1. I toasted the walnuts and chopped them up. I also used 72% dark chocolate that I chopped 

2. I half liquefied the coconut oil so that I could measure it better and then let us solidify in the measuring cup before making the recipe. I tried to avoid using the electric better but eventually pulled  it out because I just couldn’t get the coconut oil to cream with the butter by hand (it was just clumpy). 

3. Baked it in our oven for 12 minutes, but next time would pull out even sooner because the bottoms of these cookies over darkened. 

4. Cookies have a nice domed shape to them, and taste best when cool. They are crispy— perhaps if I’d pulled them out a wee bit earlier they’d have been chewier on the inside. 

5. I would totally make these again, as they are delicious! I’d consider just using chocolate chips next time to see if eliminating the chocolate shreds, there’s less browning on the bottom of the cookie. 

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