Rye cookies

Cookinero 20 Mar 2025

Cookies that you won't feel guilty about, even if you're on a diet. Rye flour has less gluten than wheat flour, so the baked goods aren't as fluffy and perhaps not as golden brown. But it has 3 times more fiber, proteins, vitamins, and minerals than wheat! This is a serious argument for making crispy homemade cookies from it. We added honey and cinnamon to the recipe to make it even more aromatic and delicious!

How to cook Rye cookies

Step 1

Rye cookies

Melt honey in a saucepan, add soda, egg and cinnamon. Pour in 150 g of sifted flour and knead a thick dough. Add a little more flour if necessary.

Step 2

Rye cookies

Dust your work surface with flour and roll out the dough to a thickness of about 5 mm.

Step 3

Rye cookies

Using molds, a glass or a knife, cut out the shapes, place them on a baking sheet and bake for 15 minutes.

Rye cookies - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace honey with maple syrup, agave nectar, or even brown rice syrup for a similar texture and sweetness. Adjust the quantity to taste, as some sweeteners are sweeter than honey.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks.
You can substitute the rye flour with a gluten-free flour blend, but note that the texture may differ slightly. Add xanthan gum (1/4 tsp per cup of flour) to help bind the dough.
Lightly dust your work surface and rolling pin with flour, and chill the dough for 15-20 minutes before rolling to minimize sticking.
Yes! Freeze unbaked dough (wrapped tightly) for up to 3 months. Baked cookies can also be frozen in an airtight container for up to 2 months—thaw at room temperature before serving.
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a plant-based sweetener like agave instead of honey for a vegan version.
These cookies pair well with a light drizzle of icing, a sprinkle of sea salt, or even a dollop of nut butter. Enjoy them with coffee, tea, or hot cocoa.
Yes! For crispier cookies, roll the dough thinner (3-4 mm) and bake slightly longer. For softer cookies, roll thicker (6-7 mm) and reduce baking time by 1-2 minutes.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.
Categories Menu Recipes
Top