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!
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.