Soft and crumbly semi-sweet chocolatey cookies! They are easy-to-make, wheat-dairy-free and delicious. The rye flour here is subtle. Instead of water you can add a cup of brewed coffee or nut/seed milk. For those who like sweet-and-salt combination, I suggest to sprinkle these cookies with big flakes of salt that will be perceptible as little salty nuggets of flavor. Also you can add chocolate chips/nuts/seeds/raisins or whatever you want in them!:)
Yield: 18 cookies
1/2 cup neutral vegetable oil/melted coconut oil
1 cup water
1/2 cup brown sugar
1 cup rolled oats
1/4 cup dark cocoa powder
1 1/2 cup rye flour + 2 tablespoons extra
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 teaspoon baking soda
a squeeze of lemon juice
Preheat the oven to 180C/350F. Line the cookie sheet with parchment paper.
In a large bowl, combine the sugar, oats, cocoa powder, rye flour, cinnamon and salt. Pour the oil and water into the dry ingredients. Add baking soda with lemon juice. Mix everything well. The dough should be thick, sticky and just like a viscous liquid.
Spread 2 tablespoons of the rye flour onto the working surface. Scoop a tablespoon of the dough with a small disher/cookie scoop into the flour and roll into a ball. Place on prepared cookie sheet, it will spread immediately into a cookie. Repeat with the remaining dough. Space the cookies about 5 cm/2 inches apart. Sprinkle a few flakes of the sea salt over each cookies gently pressing them in so they stick (if desirable). Bake for 10-15 minutes until the cookies have puffed up and fragrant, about 8-10 minutes. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.