• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Salted Chocolate Rye Cookies (DF)

December 4, 2018 by Rachael Ng 11 Comments

Jump to Recipe

Okay, friends, we’re a few days into my 12 Days of Dairy-Free Cookies, and I could not be more excited to share these cookies with you!! The whole reason I started posting food to Instagram is because I was in search of good dairy-free recipes that were lower in sugar or utilized a low GI sugar like coconut sugar. These cookies are delicious. I brought my leftovers (after testing and shooting) to Thanksgiving, and they flew off the counter! I’d wished I’d baked more!

These cookies are full of chocolate. No cocoa powder needed here, because you’re going to use a whole 1/2 pound of chocolate for these. These cookies are rich, fudgy, and so satisfying, especially when they’re warmed up or fresh from the oven. I added a little bit of instant coffee to amp up the chocolate flavor – you won’t taste coffee at all! If you have espresso powder on hand, that will work, too.

I used three whole tablespoons of dough per cookie, because I really wanted a thick cookie. If you follow the chilling instructions below, I believe you’ll have no problem with too much spread. I like my cookies fudgy, so I only baked them until the outside was set. You want the middle to look under-baked when you pull them out of the oven. Your cookies should come out thick, ultra fudgy, and seriously irresistible!

Some of the ingredients I like for this recipe:

Semi-sweet chocolate brings lots of chocolate flavor (duh) and fudgy texture to this cookies. I chose semi-sweet to help balance the richness of these cookies. I don’t recommend any chocolate higher than 54%.

Instant coffee granules add depth to the chocolate flavor. It’s totally optional, so don’t fret if don’t have any on hand.

Eggs are necessary for the brownie-like texture of these brownies. I do not recommend any egg replacements as I have tried them in regular brownies with no luck.

Coconut sugar is my favorite, low GI sugar! It’s a great 1:1 replacement for granulated white sugar, and it tastes nothing like coconut. Plus, it’s unrefined.

Dark rye flour is a 100% whole grain flour complete with all the nutritious brand and germ. It’s rich in dietary fiber and is a source of antioxidants and nutrients.

Continue to Content
Yield: 11 Cookies

Salted Chocolate Rye Cookies

Salted Chocolate Rye Cookies

Rich and indulgent brownie-like cookies loaded with semi-sweet chocolate! A thick and fudgy cookie perfect for any chocolate lover!

Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

  • 1/2 pound dairy-free semi-sweet chocolate, chopped
  • 2 Tbsp coconut oil
  • 1/2 tsp instant coffee granules (optional)
  • 2 large eggs, room temp
  • 1/2 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/3 cup dark rye flour
  • 1/4 tsp baking powder
  • 1 cup dairy-free chocolate chips, divided
  • Sea salt flakes to sprinkle

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Using the double boiler method, melt your chocolate: add an inch of water to a saucepan on medium heat. Set a heatproof bowl on the pan, making sure it doesn’t touch the water. Add the chopped chocolate, coconut oil, and instant coffee. Stir frequently until chocolate and oil are totally melted. Remove bowl from pan and set aside to cool down.
  2. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium speed until mixture becomes thick and light brown in color, about 5-10 minutes. Whisk in the vanilla and salt.
  3. Gently fold the melted chocolate into the egg/sugar mixture until totally incorporated - this will take more than a few seconds. Fold in the flour and baking powder until nearly combined, leaving some flour streaks. Mix in 3/4 cup of the chocolate chips. Cover and refrigerate the dough for an least an hour.
  4. After chilling for an hour, check to see how firm your dough is. It should be sticky but firm enough to scoop and roll. If you've refrigerated your dough for longer than 1 hour, you may need to let it sit at room temperature for 30 minutes before scooping.
  5. Preheat your oven to 325°F and line a baking sheet with parchment paper. Roll dough balls (six at a time) 3 Tbsp in size and place on your parchment-lined baking sheet. This will be messy - I've found it's easiest to scoop six dough balls then roll each one and place on the parchment paper.
  6. Press extra chocolate chips into the tops of each dough ball (using the remaining 1/4 cup of chips). Bake at 325°F for 10-12 minutes or until cookies look nearly set in the middle – you want them to look a little under-baked when you take them out. Immediately sprinkle your cookies with flaky sea salt. Allow cookies to rest on the baking sheet for 2 minutes before moving to a cooling rack.
  7. Once cookies have cooled, you can store leftovers in an airtight container at room temperature.

Notes

  • It's normal for the dough to be sticky, even after refrigerating for an hour. This is what you want for proper spreading!
  • Your eggs must be room temperature in order for them to whip up properly with the sugar.
  • I like to use the Pound Plus 54% "Dark Chocolate" bar from Trader Joe's in this recipe. For about $5 USD you get a whole pound of chocolate!
  • Cookies can be refrigerated or frozen ahead of time. If frozen, allow them to thaw in their container. Then, before serving, pop them in the oven for a few minutes to warm them up again!
  • Recipe adapted from Food & Wine

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Stand Mixer
    KitchenAid Stand Mixer
  • Baking Sheets Set
    Baking Sheets Set

Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 106mgCarbohydrates: 35gFiber: 3gSugar: 29gProtein: 3g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Triple Chocolate Inside Out Cookies (DF)
Dark Chocolate Zucchini Brownies (DF + GF)
Vegan Chocolate Flax Cookies

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Cookies, Dairy-free Tagged With: chocolate chip cookies, chocolate cookies, dairy free cookies, dairy-free, double chocolate cookies, rye flour, salted chocolate rye, sea salt cookies

Previous Post: « Peanut Butter Blossoms with Chocolate Ganache (DF)
Next Post: Orange Cranberry Chocolate Chunk Cookies »

Reader Interactions

Comments

  1. Zoe

    December 7, 2018 at 12:42 am

    These look amazing! Is it possible to sub olive oil or butter for coconut oil?

    Reply
    • Rachael Ng

      January 16, 2019 at 9:34 pm

      Hi Zoe! I’m not sure why I’m *just* seeing your comment. Hopefully you found a way to make these with the ingredients you had 🙂 I think butter would be a fine replacement. I’m not sure how olive oil will work out.

      Reply
      • Heegyeong

        December 27, 2019 at 6:11 am

        Hi Rachael ! these look so pudge and nice XD I can’t wait to make it as soon as possible I can! BTW I wonder If I can use any other flour(whole grain..rice flour..oatmeal flour..) instead of rye flour?

      • Rachael Ng

        December 28, 2019 at 3:37 am

        Hi! You should be able to use any kind of glutinous flour – all-purpose flour or white whole wheat flour will definitely work. You can try oat flour and see how they turn out 🙂

  2. Amanda

    September 7, 2020 at 8:49 pm

    Hi, can you use cookie cutters like Christmas Trees or crosses to make these?

    Reply
    • Rachael Ng

      September 15, 2020 at 3:46 am

      Hi Amanda, it sounds like you’re looking for a cut-out cookie. This dough won’t make clean shapes if you were to roll, cut, and bake it. I don’t recommend using cookie cutters with this dough.

      Reply

Trackbacks

  1. Grain-Free Orange Brownies (dairy-free!) | Sugared & Stirred says:
    March 31, 2019 at 10:01 pm

    […] Dairy-Free Salted Chocolate Rye Cookies […]

    Reply
  2. Dark Chocolate Mini Peanut Butter Cups | Sugared & Stirred says:
    April 25, 2019 at 9:16 pm

    […] Salted Chocolate Rye Cookies […]

    Reply
  3. Peanut Butter Stuffed Chocolate Cookies (dairy-free) | Sugared & Stirred says:
    August 28, 2019 at 3:05 am

    […] Salted Chocolate Rye Cookies (DF) […]

    Reply
  4. Chocolate Sheet Cake with Dark Chocolate Frosting | Sugared & Stirred says:
    October 1, 2019 at 1:53 pm

    […] Salted Chocolate Rye Cookies (DF) […]

    Reply
  5. Spicy Hot Cocoa Muffins (DF) | Sugared & Stirred says:
    October 25, 2019 at 8:09 pm

    […] Salted Chocolate Rye Cookies (DF) […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

A perfect crackly-topped brownie “pizza” slathered in chocolate cream cheese icing and topped with your favorite fruit! 🤎🫐🍑 Make this dessert for you or take it to your next small gathering - your friends/family will thank you 😉 Find the recipe at the link in my bio!
✨New!✨ Orange Sweet Crumb Cake is up on the blog! A moist and fragrant cake flavored with orange and almond extract 🍊 All topped with a sugary crumb and sweet glaze! Find the recipe at the link in my bio 🤗
The sun is shining and spring is on the way (pleassse let there be no more snow) but Guinevere and I are still in the mood for homemade hot cocoa ☺️☕️✨ With only 4 ingredients, my go-to recipe takes only a few minutes. And you can customize it with your favorite milk (I prefer oat milk)! I sweeten mine with agave, but regular sugar will work as well - just sweeten it to taste 🤎
Behind the scenes of every batch of cookies and nearly every photo shoot is at least one of my babies asking me for a snack, climbing up my leg (hi, Isaiah), or poking around my set 🥴😅 Parenthood is chaotic. So cheers to all the moms and dads who spend their free time pursuing other ambitions. I see y’all. 🍻
@foodtographyschool starts in TWO days!! Eek! 🙌🏼 If you’re looking to improve your food photography and styling + you’re ready to turn your photography into a business, then you will absolutely benefit from the Foodtography course!
Pillowy soft Lofthouse-style Sugar Cookies with Strawberry Frosting 🍓✨ For maximum softness, bake these up the day before, store them in an airtight container, and then frost them! If you like Lofthouse cookies, you will love these! ❤️
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!

Top Recipes

  • Rocky Road Brownie Cookies (dairy-free)
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Soft Iced Lemon Cookies (DF)
  • Orange Sweet Crumb Cake (dairy-free)
  • Olive Oil Brownie Cookies (DF)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.