Super Simple Almond and Rye Cookies Without Eggs

If you are craving a healthy snack, make these Super Simple Almond and Rye Cookies with only 4 ingredients. They taste delicious and have a lovely crumbly texture, similar to a shortbread. These eggless cookies are not just a treat; they’re the perfect snack, healthy and scrumptious until the last bite!

An arrangement of almond and rye cookies in a basket, next to a cup of milk

Why Make This Almond and Rye Cookies Recipe?

This delicious recipe makes the perfect snack for those seeking rich and wholesome flavors. Made with wholewheat rye flour and almonds, these cookies have a beautiful deep nutty flavor that is balanced with a delicate hint of molasses from the unrefined sugar and a sweet creaminess from butter.

Some almond and rye cookies in a basket lined with a linen napkin

Using only 4 ingredients, mixed in one bowl, this almond and rye cookie recipe is ideal for those seeking simplicity. No fussy cooking methods or fancy ingredients. Perfect for beginner home cooks, or busy mums and dads. Even your little ones can help out and have some fun in the kitchen.

The cookies have a satisfying crunch with a nice crumbly texture to them, making them great for dunking in milk. And who doesn’t love a cookie and milk combo, right?!

The added health benefits of these cookies just take them to another level. High in nutrients, protein, and healthy fats, with a good fiber content, these cookies are the perfect healthy snack for the whole family.

Rustic cookies laid in a wicker basket

Why Choose Rye Flour?

Wholewheat rye flour gives a distinct flavor to these cookies. I love creating recipes with wholesome ingredients that bring a lot of character to the recipe. I use rye flour for baking bread and I enjoy that deep nutty flavor with a rustic charm. And these almond and rye cookies have been inspired by that.

Rye is an ancient grain, originating from Central and Eastern Europe, since the Middle Ages. This flavorsome flour has been a staple in people’s diets for centuries until modern wheat took over.

As wholewheat rye flour is unrefined, it is packed full of nutrients and fiber. Plus, it has a low glycemic index, which is better for your blood sugar levels.

Rye is not gluten-free but has less gluten than wheat and barley.

Also, as the shelf life of rye is longer than its counterparts, the almond and rye cookies will last well.

Try these Apple And Raisin Rye Muffins as well.

A few rye and almond cookies in a basket

The Perfect Combination of Rye and Almond

I have used equal amounts of wholewheat rye flour to ground almonds (or almond flour) in this recipe as I wanted the perfect balance of earthy to nutty flavors. And with the health benefits of both, these crumbly cookies make the perfect indulgent snack.

Can You Make Cookies Without Eggs?

If you are avoiding eggs for health reasons or a dislike of taste, these almond and rye cookies are perfect for you.

The perfect balance between the 4 ingredients in this recipe makes it so that no eggs are necessary for binding the ingredients together. The high-fat content in the butter and the high protein in almonds work in synergy to create the perfect texture in these cookies without the use of eggs.

Also, omitting the eggs in this recipe gives these cookies a longer shelf life.

Gather Your Ingredients:

All you need for this super simple cookie recipe is 4 ingredients, that’s it.

Ingredients needed for an almond and rye cookies recipe.
  • Wholewheat rye flour/ dark rye flour (but you can use other ancient grains whole wheat flour like einkorn, emmer, or spelt) If you decide to go for white flour instead, I recommend an all-purpose flour. You might need to use a bit less butter though and the consistency might differ a bit.
  • Ground almonds (or almond flour) I chose ground almonds as I like a bit of crunch in my cookies. Also, it is more readily available and more affordable. You can even make it yourself in a food processor.
  • Unsalted butter (or salted if you prefer)
  • Granulated sugar. I use unrefined granulated sugar. You can replace it with brown sugar or even coconut sugar.

Optional Add-ons:

  • Dark chocolate chips for the perfect rye chocolate chip cookies.
  • A sprinkle of sesame seeds or flaky sea salt for an extra pop of flavor.
  • Orange zest for a refreshing and interesting twist.
A woman's hand holding a half eaten cookie

Let’s Dive into the Almond and Rye Cookies recipe!

  1. Preparation:
  • Preheat your oven to 170°C (325°F)
  • Take the butter out from the fridge to room temperature.
  • Line your cookie sheet with parchment paper.

2. Make the cookie dough:

  • In a large mixing bowl, cream the sugar with butter.
  • Use a wooden spoon or a spatula to mix well.
  • Your mixture should become lighter in color and have a fluffy texture.
  • Once you reach that consistency, add in both flour.
  • Mix in the flour mixture until well incorporated.
  • Gather the dough and turn it into a log (about 30 cm/11.8 in)
  • Wrap the dough log in cling film, making sure it is all uniform.
  • Place the cookie dough in the freezer for 30 minutes to harden.
  • Slice about 1 cm (0.39in) thick cookies with a diagonal of about 4 cm (1.57in). Use a sharp knife or a dough cutter. I made 29 cookies from my dough.
A photo collage of the process of making almond and rye cookies.

3. Bake the cookies:

  • Lay the sliced cookies on the prepared baking sheets. They will not expand, so you can arrange them quite close to each other.
  • Bake them for 30 minutes or until golden brown on the edges.
  • When they are ready, place them on a wire rack to cool off.
Cookies laid on a baking sheet.

Serving suggestions:

  • Have them plain, as a quick snack.
  • Dunk the cookies in milk for the sake of nice childhood memories, or for a complete wholesome treat.
  • Layer them with some crème Fraiche and jam, for an afternoon tea party.
A cookie piece floating in a cup of milk

How to Store the Rye Cookies:

Considering the fact that these cookies are eggless and rye flour has a longer shelf life than other flour, You can store them for up to 1 week on the counter, and 2 weeks in the fridge.

I recommend storing them in an airtight container, to keep them fresher for longer.

Check out more cookie recipes here:

Soft and chewy white chocolate and lemon cookies

Crunchy chocolate chip and hazelnut oat cookies

Sourdough spiced peanut butter cookies

A stack of rye cookies next to a vase with flowers
An arrangement of almond and rye cookies in a basket, next to a cup of milk

Super Simple Almond and Rye Cookies Without Eggs

AndreeaB
If you are craving a healthy snack, make these super simple almond and rye cookies with only 4 ingredients. They taste delicious and have a lovely crumbly texture, similar to a shortbread. These eggless cookies are not just a treat; they're the perfect snack, healthy and scrumptious until the last bite!
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Freezer time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine international
Servings 29 servings
Calories 100 kcal

Ingredients
  

  • 150 g wholewheat rye flour/ dark rye flour (approx. 1 1/8 cup)
  • 150 g ground almonds (approx. 1 1/2 cup)
  • 150 g unsalted butter (approx. 2/3 cup)
  • 100 g unrefined granulated sugar (approx. 1/2 cup)

Instructions
 

Preparation

  • Preheat your oven to 170°C (325°F)
  • Take the butter out from the fridge to room temperature.
  • Line your cookie sheet with parchment paper.

Make the cookie dough

  • In a large mixing bowl, cream the sugar with butter.
  • Use a wooden spoon or a spatula to mix well.
  • Your mixture should become lighter in color and have a fluffy texture.
  • Once you reach that consistency, add in both flour.
  • Mix in the flour mixture until well incorporated.
  • Gather the dough and turn it into a log (about 30 cm/11.8 in)
  • Wrap the dough log in cling film, making sure it is all uniform.
  • Place the cookie dough in the freezer for 30 minutes to harden.
  • Slice about 1 cm (0.39in) thick cookies with a diagonal of about 4 cm (1.57in). Use a sharp knife or a dough cutter. I made 29 cookies from my dough.

Bake the cookies

  • Lay the sliced cookies on the prepared baking sheets. They will not expand, so you can arrange them quite close to each other.
  • Bake them for 30 minutes or until golden brown on the edges.
  • When they are ready, place them on a wire rack to cool off.

Notes

How to store the cookies:
Considering the fact that these cookies are eggless and rye flour has a longer shelf life than other flour, You can store them for up to 1 week on the counter, and 2 weeks in the fridge.
I recommend storing them in an airtight container, to keep them fresher for longer.
 

Nutrition

Serving: 20gCalories: 100kcal
Keyword 4 ingredient cookie recipe, cookies without eggs, easy to make snacks, healthy cookies, healthy snacks, rustic cookies, super simple almond and rye cookies, wholewheat rye cookies
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