Choc Chip Rye Cookies (Vegan)

Our choc chip cookies are something special, chocka block full of rich dark chocolate chips, molasses, rye and wholewheat flours and sprinkled with flaky pink salt to finish. We dare you to just have one!

Note: The dough must be made the day before baking so you’ll need to plan ahead just a little.

This recipe is best made with a stand mixer but can be done by hand, if mixing my hand double the mixing times to account for the slower speed.

Makes 15 x 80g biscuits

Ingredients
90g Whole rye flour
285g Wholewheat flour
8g (1 tsp) Bicarb soda
30g Molasses
360g Brown sugar
2/3 cup Canola oil (or other neutral oil)
120mL Oat milk
1/2 tsp Vanilla paste
225g Dark chocolate chips (we use Callebaut)
Flaky sea salt to garnish

Method
1. Sift the dry ingredients into a medium size bowl, whisk for a few moments and set aside. The idea is to ensure there are no lumps, particularly in the bicarb soda, so that the ingredients can be evenly combined.

2. In the bowl of a stand mixer add the sugar, oil, milk, vanilla and molasses, using the paddle on slow speed mix for three minutes. If you don’t have a stand mixer then a large mixing bowl with a hand whisk is the best option. It won’t look like it but while you’re emulsifying the ingredients together you’re also aerating them to make sure the cookies rise so it’s important to mix it properly or risk having biccies that don’t spread.

3. Add the dry ingredients in three additions, mixing well between each addition, mixing on slow until the mixture is homogenous. The batter will seem very wet, this is normal, please don’t be tempted to add more flour!

4. Give the bottom of the bowl a good scrape and, using the paddle, continue to mix on slow speed for one minute.

5. Add the choc chips and mix on slow for 30 seconds or until they’re evenly distributed.

6. Cover the bowl or pour the batter into a container and refrigerate overnight. Because this batter is made using oil, not butter it needs to thicken and set overnight so that it can be handled. Only a masochist would try to bake these directly after mixing.

7. The next day preheat your oven to 150C for 30 minutes. Ovens fluctuate in temperature when they first switch on so pre-heating is necessary for even baking.

8. Meanwhile, weigh the dough into 80g balls, place on a baking tray with 4-5cm between each biscuit, and sprinkle the tops with a pinch of flaky sea salt.

9. Bake for 15 minutes and allow to cool before eating to avoid a choccy scorched tongue.

Biscuits will keep in a sealed container for up to 5 days.