Butterscotch Rye Cookies
A spin on the awesome Mokonuts rye cookie, with butterscotch, which combined with rye has almost a decadent whiskey flavor. Made a little bit healthier with coconut oil instead of butter.
Servings: 14 aprox.
Ingredients
- 1 cup medium rye flour
- ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut oil, melted
- 2 tbsp oat milk
- 1/2 cup light brown sugar
- 1/2 cup coconut sugar
- 1 large egg
- 1 cup butterscotch chips
- pink sea salt, crushed
Instructions
- Whisk together the rye flour, all-purpose flour, baking powder, salt and baking soda. In a mixer beat coconut oil, oat milk and sugars together on medium speed about 3 minutes, until blended. Add the egg, and beat a few minutes more. Turn off the mixer, add the dry ingredients. Begin to blend on lowest speed (so flour doesn't fly everywhere), then mix on low speed until the flour is incorporated. Add the butterscotch chips. Mix until just mixed in. Scrape the bowl to bring dough together.Line baking sheet with parchment. Scoop large tbsp. of dough and roll into a ball, place on baking sheet. Continue with the rest of the dough. Cover, and refrigerate overnight. Preheat oven to 425. Line another baking sheet with parchment paper and arrange the cookies on the sheet, 2 inches between each cookie about 7 will fit on a sheet, keep the rest in the fridge until 1st batch is done, or freeze for later). Sprinkle a little salt on each cookie. Bake cookies for 10 minutes, remove from oven and let rest on the sheet for 3 minutes, then transfer them to a rack. Repeat with the remaining dough. Let cool about 10 minutes, or wait until they reach room temperature.