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Lisa's Salted Chocolate Rye Cookies

When Lisa emailed us with this new cookie, we thought it might be too good to be true. We've heard from more than a few of you that our GRAIN Organic 100% Whole Grain Rye Flour is just about the best thing you've ever had, and we are pretty sure this cookie recipe will confirm it. 

Lisa's Salted Chocolate Rye Cookies: 
11⁄4 cups brown sugar, lightly packed
2 eggs
11⁄2 cups semi-sweet chocolate chips
2 tbsp unsalted butter
1⁄2 cup GRAIN Organic 100% Whole Grain Rye Flour
1⁄2 tsp baking powder
1⁄4 tsp sea salt + extra to sprinkle on top

In a large bowl, blend together sugar and eggs. In a second bowl, melt the chocolate chips and butter in the microwave until just melted (about 1 minute). Add the chocolate chip mixture to the egg mixture and blend. In a third bowl, combine flour, baking powder and salt. Add the dry mixture to the first bowl and combine.

Cover the bowl and refrigerate dough for 30 minutes (this makes it much easier to handle). In the meantime, preheat the oven to 350°C. After the dough is chilled, scoop out 2 tbsp of dough per cookie and place on a greased baking sheet. Sprinkle sea salt over the cookies. Bake the cookies for 20 minutes. Transfer to a cooling rack. Enjoy! 

Order our GRAIN Organic 100% Whole Grain Rye Flour, and our other freshly milled flours online here

Lisa Halliwell is a West Coast-born foodie that lives to eat. Her aim is to help people discover a clean way of eating and nourishing our bodies. Lisa works as a Registered Dietitian and finds time for food blogging at Home Grown Life in her spare time. Through her background of knowledge and her insatiable desire to pursue a whole way of living, Lisa hopes to make a small difference in the way people connect with food.


  • Shira McDermott

    Hi Aurelia! Thank you for the question! We will have to check in with Lisa ~ if they are refrigerated and scooped with a spoon {instead of your hands as they can be warmed up by hands!} they should be OK!

  • Aurelia

    I just made these and while baking they turned into one big cookie… any tips for keeping shape next time?

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