Peanut Butter + Rye Cookies (V)

Peanut Butter + Rye Cookies (V)

This is the recipe for our favourite vegan cookie.

We love to use a wholegrain flour wherever possible. This time we've used our ultimate favourite, Rye, that Ian + Courtney from Woodstock Flour grow and mill. Rye is one of the grains that we should all be using more of as it grows incredibly well in our environment and is especially good for our soils. So give this a go, and try it as a substitution in your other recipes!


200g H + G chocolate

330g brown sugar

360g peanut butter (natural, chunky)

110g nuttelex

25g treacle syrup (molasses also works)

½ tsp fine salt

65g water

100g rye flour (any wholemeal flour will work but we prefer rye)

65g cocoa powder, sifted

8g baking soda, sifted

200g H + G chocolate



*****The natural peanut butter will separate into solids and oil if you over mix this dough! Mix on the lowest setting of the stand mixer for this reason. This recipe can also be done without the use of a stand mixer, just in a bowl with a spatula / even your hands.*****

  • Roughly chop chocolate. Set aside
  • Weigh sugar, pb, nuttelex, syrup & salt into the bowl of a stand mixer. Using the paddle attachment, mix on low until just combined, scraping well to ensure everything is mixed thoroughly
  • Add water. Mix on low until just combined
  • Combine flour, cocoa and baking soda well in a bowl. Add to dough, mixing until just incorporated
  • Add chocolate chunks. Mix until just combined
  • Turn dough out onto surface and give a gentle knead to make sure there are no streaks of peanut butter, and that the chocolate is well distributed

Dough is 1460g. We scale our cookies to 110g each (13 cookies). Might be better to do 80g each (18 cookies) for at home - ours are very big !

  • Scale cookies to desired weight. Shape into discs, about 6cm in width and 2.5cm in depth (picture attached)
  • Chill before baking - fridge overnight or freezer for 2 hours
  • Once chilled, tightly wrapped cookie dough discs can be kept in the fridge for up to a week or the freezer for up to a month


  • Preheat oven to 170C
  • Spread cookies out well (on a tray lined with baking paper) with room to grow a little
  • Sprinkle with a little flaky salt on top (this is why the salt content of the recipe is a bit lower than usual)
  • Bake for 6 minutes
  • Take the tray out and bang sharply a few times on the kitchen bench (this encourages the cookies to spread out and gives a crackle over the surface)
  • Bake for 4-6 minutes longer - less if you prefer a soft cookie, more if you want more of a biscuit)
  • Bang the tray sharply on the surface again immediately after taking cookies out the oven. Use a spoon to gently push the edges in to give your cookies a rounder shape

*** Baking time is dependent on the size of the cookie you decide on - I guessed at the bake time for 80g cookies, but it is a guess considering we use an industrial oven ! will need to be tested in a home oven ***

Love from Wild Life x

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