Rye, spent grain and chocolate chip cookies
55g vegan margarine
65g soft brown sugar
20g caster sugar
1/2 tsp vanilla bean paste
1 tsp ground flax seed mixed with 1 tbsp cold water
50g rye flour
50g strong white flour
50g spent brewing grain or organic rolled oats
1/4 tsp sea salt
40g dairy free chocolate, chopped into chunks
Preheat oven to 180C
Cream together the margarine, sugars, vanilla bean paste and flax mixture.
Add the flours, grain or oats, salt and chocolate chips. Beat until a dough forms.
Divide the dough into 8 and roll each portion into a ball. Place on a lined baking tray and press slightly. Bake for 12-15 minutes until risen and set, the bottoms should be lightly golden.
Cool on the tray for 5 minutes before lifting off the tray or eating then and there with a glass of stout.