Since our family loved Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies, I was pretty sure we were going to love these too. Also I make Multigrain Scones from Das Cookbook by Hans Rockenwagerner that includes flax seeds, sesame, seeds and sunflower seeds which is similar to this recipe.

I had used up my current stash of rye flour so I had to buy that but all the other ingredients I had on hand. You can actually tell what are the main ingredients of the cookies by Dorie’s title 🙂 Spices included coffee grounds, I used instant coffee granules in place of coffee grounds, cardamom and cinnamon. I was not in the mood to chop chocolate so I used semi-sweet mini chocolate chips that I had on hand. My seed mixture included sunflower, flax and sesame. My son is not a fan of seeds, I think it is a texture thing so I made 6 cookies without the seeds for him. I chilled the cookie dough prior to baking.

Well I have discovered that my husband does not like cardamom. I had cardamom pods which I ground fresh for this recipe so the flavor was very powerful. My son liked his version without the nuts and seeds. I of course enjoyed everything about them including the rye flour. This recipe maybe with a tweak of the cardamom and the Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies will get made again as I now have a two-pound bag of rye flour 🙂 To see what others thought head over to Tuesdays with Dorie.

P.S. I am going to Norway in May so I will have to do my own cookie research and report back 🙂