- ½ cup coconut oil
- 1 pound dark chocolate (we love Valrhona 85%)
- ¾ cup rye flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 eggs, room temperature
- ½ cup honey
- 1 tablespoon vanilla bean paste or beans from 2-3 pods
- Maldon salt, to finish
Dark Chocolate Rye Cookies
Makes about 25 cookies
Baking with alternative flours is a tricky business. Unless you’re a pro, you’ll likely face a few flops before finding a keeper. We would know: Our sweets graveyard runs deep. (RIP, crumbly, tasteless almond meal cake. We won’t really miss ya.)
These chocolatey morsels, however, are decidedly delicious (though admittedly, they’d never win a beauty competition). Dense and fudgy with a distinct nuttiness from the rye, they’re packed to the gills with flavor. Did we mention they’re full of ingredients that won’t throw you into an insulin spike/spill? It’s true! Healthy fats from coconut oil, unrefined sweetness from honey and a serious dose of high-quality, high-percentage cacao make for a seriously addictive snack.
A word to the wise: It is NOT going to feel normal to take the cookies out of the oven at 8 minutes, as they’re going to look semi-raw. Do it anyway. They set with a vengeance as they cool.
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Instructions
Melt the coconut oil and chocolate in a small saucepan, bain-marie or microwave, then set aside to cool for a few minutes. Gently heat your honey until it’s runny (in a saucepan or microwave). In a medium bowl, mix the rye flour, baking powder and sea salt.
Crack the eggs into the bowl of a standing mixer, or a regular bowl if you have a handheld. Beat the eggs on medium speed until they’re uniform, then turn the mixer to high and slowly drizzle in the honey, mixing all the while, until the eggs are pale yellow and extra-voluminous (about 5 minutes total). Turn your mixer to low and drizzle in the chocolate mixture, vanilla and dry ingredients, beating until just combined. Be careful not to overmix!
Stick the dough in the fridge to firm up for about 15 minutes. Meanwhile, line a baking sheet with parchment paper and preheat your oven to 350°F. Drop the dough onto the baking sheet using a 1-tablespoon-measure. Lightly press the cookies with the heel of your palm and sprinkle them with a few flakes of sea salt each, gently patting the sea salt in so it sticks. Bake for approximately 8 minutes. You’re looking for a dry bottom and top and a fudgy center. Don’t forget: They won’t look baked when you take them out, but fear not! They’ll firm up as they cool.
