A wholegrain take on choc chip biscuits

rye choc chip biscuits

I found out recently from my son’s school that they want to feature a recipe that we created for his February half-term homework as part of a cookbook that will be sold during  ‘Healthy Living Week’ at the school. I’m chuffed. He’s not really bothered. Either way, I had fun making these with him and these are now in my repertoire of healthy treats. Anyone with kids knows how difficult it is to avoid the sugary, preservative-laden chocolates and biscuits that seem to be in every party bag and on supermarket shelves. Don’t get me wrong, my children do eat these things on occasion, but I try my best to and provide better alternatives, things that still taste delicious, but have some form of nutrients. While there is still some sugar in these compliments of the maple syrup, it is balanced with protein (seeds) and fibre (rye is an excellent source), both of which are important for insulin production and blood sugar regulation, which means they are less likely to lead to the post-treat peaks and troughs. And because of the added fibre and protein they are more filling, and perhaps one, rather than a whole packet, just may be enough. Have a go, and hopefully the adults, as well as the kidlets, will enjoy.

Rye and Maple Chocolate Chip Biscuits

These biscuits were inspired by what was in the cupboard, but also our love of dark chocolate! These biscuits are moreish with their wholegrain texture and subtle malty sweetness. They are slightly healthier than your average chocolate chip biscuit thanks to the added protein (sunflower seeds), are higher in fibre (rye flour) and have much less refined sugar, as maple syrup is used instead of sugar. But despite being relatively healthy or grown up, they are still delicious and pleasing to little tastebuds!

Makes 1 dozen

180g rye flour

45g sunflower flour (or sunflower seeds finely ground)

½ tsp bicarbonate soda

Pinch of sea salt

150g butter, melted

1 large egg

2 tsp vanilla extract

60ml maple syrup

150g dark chocolate (preferably 100% cocoa), roughly chopped


  1. Pre-heat the oven to 170C and line a baking tray with parchment/baking paper.
  2. Add the dry ingredients to a bowl and whisk together to combine and distribute any lumps.
  3. In a separate bowl, whisk together the eggs, butter, vanilla, and maple syrup.
  4. Add the wet ingredients to the bowl of dry ingredients and fold to combine.
  5. Fold in the chocolate until well combined.
  6. Use a spoon to scoop the mixture into one hand and roll into golf ball-sized balls and place these on the tray, gently pressing to flatten. Repeat until you have used all the mixture.
  7. Place the tray in the heated oven and bake for 15 minutes or until the tops are slightly golden and crisp.
  8. Leave the biscuits to cool on the tray for 5 minutes, before transferring to a baking rack to cool. Be sure to sample a few while still warm!

Allergy info: dairy


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