Nutty Rye Oatmeal Cookies

These Nutty Rye Oatmeal Cookies combine the wholesome flavors of rye flour, wholemeal wheat flour, and oat flour with the creaminess of almond milk. They are soft, chewy, and slightly nutty, making them the perfect treat for any time of day. With a balance of traditional baking techniques and creative ingredient choices, these cookies are both delicious and nutritious, meeting vegan and dairy-free dietary requirements.

Ingredients:

• 1 cup rye flour
• 1 cup wholemeal wheat flour
• 1 cup oat flour
• 1/2 cup almond milk
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped nuts (e.g., walnuts or almonds)
• 1/2 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the rye flour, wholemeal wheat flour, oat flour, baking soda, and salt together until well combined.
3. In another bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the chopped nuts and raisins or chocolate chips, if using.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.