Rye Flour & Peanut Butter Cookies

These Rye Flour & Peanut Butter Cookies are super quick to put together and bake just as quick.

Delicious cookie recipe for any peanut butter fan - they're so good!

Not only are they delicious, but they're also customisable, and perfect for freezing raw. The taste of the rye flour is delicious in these cookies, and we find ourselves substituting it for most recipes now.

Sometimes we bake these cookies completely plain, with zero toppings, and other times we add peanuts. However, our current favourite topping is chocolate chunks - so good!

Baking Tip;

Double or triple the ingredients and freeze. We love this time saving tip. It's a fantastic time saver.

Simply shape your cookies and add your toppings and then place on a baking sheet in the freezer until frozen. Once frozen remove from the freezer and place in a freezer bag or container and pop back into the freezer.

Now, if you fancy something sweet, but haven't the ingredients just grab them from the freezer - defrost and bake.

These cookies have a slight crisp edge and are soft with an almost fudge like consistency on the inside, and the little kick of sea salt is fantastic!

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the dough

• 1x compacted cup of smooth peanut butter

• 1x cup of Honey or Muscovado Sugar

• 1 & 1/2 cup of Rye Flour

• 1 level tsp of baking soda

• pinch of sea salt

• cap-full of vanilla extract

• 2x eggs

Topping Options

• Handful of peanuts

• Pinch of sea salt

• 2-3 small Chocolate Chunks per cookie

METHOD

Preheat the oven to 180C and line a large cookie sheet with a silicone sheet or parchment paper.

In a large mixing bowl add all of the dough ingredients and thoroughly mix together with a wooden spoon, and finish fully combining with your hands.

Divide the dough into 20 equal cookie dough balls. Place the cookie-dough balls evenly spaced onto the tray (approx 2" apart)

Using the back of a fork slightly flatten the cookie.

Top each cookie with a few toppings of your choice, and lightly press them into the dough. Optional, but we like to sprinkle a little more sea salt on top (Just a little)

Place onto the top shelf of the oven and bake for 11 minutes.

Remove from the oven after 11 minutes and leave on the tray for 15 minutes before transferring to a wired cooling rack.

Leave to cool fully before serving.