Rye and Granola Chocolate Chip Cookies

These cookies are really just energy bars in cookie form. Packed with nutritious ingredients, they are crispy around the edges, rich, and have a nutty, savory taste. Call it a grown-up chocolate chip cookie, if you want, and grab one for a quick pick-me-up after a long day at work.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 113 Calories

Ingredients

• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup all-purpose flour
• 1 ¼ cups rolled oats
• 1 cup walnuts
• ¾ cup rye flour
• 1 cup finely chopped dried figs
• 1 cup mini semisweet chocolate chips
• 12 tablespoons butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.

Step 3

Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.

Step 4

Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.

Step 5

Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.

Step 6

Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.