Yes, I still have a lot of Rye from my brother-in-law’s farm, which we call “The Land.”
After being satisfied with some rye bread I made with the rye, I started thinking about making cookies with the rye flour.
Interestingly, our neighbor, Mr. K, subscribes the Food & Wine magazine brought one of their edition that featured many vegan and vegetarian dishes because he knows that we are on the plant-based diet.
Then, I found a rye cookie recipe in it!
How perfect was it?
So I used their rye double chocolate cookie recipe and made these.
The only thing I changed was that I used vintage Merlot fusion salt to sprinkle on top.
These were very good.
Definitely very chocolaty.
The texture was a bit cakey rather than chewy.