Using only rye flour, these cookies are soft and moist inside, reminiscent of brownies without the denseness or being too sweet.
By Valeria Weaver
I got the recipe for these cookies from my beloved book, Tartine number 3. I’m trying to find more ways to use grains like rye, buckwheat, oat and old varieties of wheat (einkorn, spelt, kamut, emmer) and this book is a real treasure in that regard.
This particular recipe uses only rye, which is one of my favorite grains, which can be a quite tricky to work with. I find it amazing that I was able to make one of the best chocolate cookies I’ve ever had with rye flour only. Soft and slightly moist inside, they remind me of brownies without the denseness and over-the-top sweetness.
A mom cooking slow food in the fast world. I'm bringing back traditional recipes, and making new traditions.