Rum and Rye, Chocolate Chip Cookies

a variation on a favourite

enjoy with a little glass of milk or on their own!

I’ve been baking a lot of late with Rye Flour. I find the taste great and it is light enough that it does not weigh down the final product.

I let people who are good at making the classics, make the classics. So let it be known, that this is not a classic Chocolate Chip Cookie recipe, but it is damn good all the same. I’m not one to screw with a classic, but I do like making variations on things to give it a little change up every once in a while.

I will also say that I am also not a keto cooking expert, but I have been into using natural sweeteners in my baking as of late. As we all know they are fewer calories than using regular sugar and have become very close, taste wise to having the regular thing. I really also enjoy the chewiness that the almond flour and oats give to the cookie instead of just regular flour. I think it brings a nice flavour with the sweet and saltiness of the cookies

Let me know what you guys think and if you are into it or no. Enjoy them hot out of the oven with a glass of milk on the side.

Rum and Rye, Chocolate Chip Cookies

Ingredients

1 cup Oatmeal

1 cup Almond Flour

½ cup Rye Flour

1 tsp. salt

¾ cup Butter (soft)

¾ cup Erythritol Monk Fruit Blend (natural sweetener)

1 egg

2 tsp vanilla extract

1 cup Chocolate chips (semi-sweet, dark)

2 tbsp Dark Rum

1 tbsp Sea Salt or flaky salt

¾ tsp Baking Soda

*makes about 20-22 small cookies

Ingredient info: If you prefer to use regular sugar, I would suggested going ½ cup white sugar and ½ cup of dark brown sugar

Recipe

• Whisk dry ingredients together and set aside

• Cream butter and sweetener together until pale colour

• Add egg, rum and vanilla

• Whip again until fluffy, then begin to fold in dry ingredients

• Fold in chocolate chips

• Let dough cool for 1 hour in the refrigerator

• Preheat oven to 375 degrees Fahrenheit

• Using a tray with parchment paper, portion dough into around 20 balls and flatten each one slightly with a fork

• Place in the middle rack of the oven

• Bake at 375®F for 8 minutes and then turn oven down to 350®F for another 6 minutes

• Cookies should be golden, but still soft in the middle

• While cookies are cooling on the pan, sprinkle each one with flaky salt and let cool completely

don't those look delicious!