Poppyseed Rye Cookies with Cherry and White Chocolate

These rye cookies are soft and gooey in the center, and crunchy around the edges. The dough uses a combination of medium rye flour and plain flour. Rye flour has a nutty, earthy, and characteristic malty taste that brings out the best in ingredients like chocolate, butter and warm spices. The low-gluten of rye gives these cookies a delicate and unique chewy texture that’s hard to beat. It also absorbs more water, making these cookies very moist and tender. Use dark chocolate or other dried fruit if you wish.

150 g Organic medium rye flour (Rogenmehl 997)
65 g Organic plain flour
1 tsp Baking powder
½ tsp Baking soda
½ tsp Sea salt
140 g Unsalted Kerrygold butter, at room temperature
100 g Coconut sugar (or brown sugar)
100 g Xylitol (or white sugar)
1 Large egg, at room temperature
50 g Poppy seeds
80 g Dried cherries (or cranberries or raisins)
100 g Lindt white chocolate, chopped
Flaky sea salt for sprinkle

Whisk together the flours, baking powder, baking soda and sea salt. Set aside.
Beat the butter, coconut sugar, and xylitol until thoroughly blended, about 2-3 minutes, scraping the bowl as needed. Add the egg and beat for two minutes more.
Turn off the mixer, add the flour mixture and mix until just combined. Add the poppy seeds, dried cherries and white chocolate and mix again until just combined. Scrape the bowl to bring the dough together.
Line a baking sheet with parchment. Use a spoon or ice cream scooper to scoop out the dough onto the prepared bakign tray. Cover the cookie balls and refrigerate overnight or up to 2 days. Adjust an oven rack to the middle position and preheat the oven to 220C/425F. Line a baking sheet with parchment paper. Place 6-9 cookies on the tray, leaving 2 inch/5 cm space between them. Leave the remaining cookie balls in the refrigerator until needed. Sprinkle each cookie with a little flaky sea salt.
Bake the cookies for 10 minutes, then remove from the oven and, using a metal spatula or the back of a spoon, tap each cookie gently to deflate the cookie a little bit. Let the cookies rest on the baking sheet for 3 minutes, then carefully transfer them to a rack. Cool for another 10-15 minutes before serving them. Bake the remaining cookie balls or freeze them for another time. Just thaw them overnight in the fridge before baking.

29 comments:

Tom 5/6/25 12:42: ...Angie, such a wonderful combination!
eileeninmd 5/6/25 13:27: Hello Angie,
The cookies look delicious, I love the white chocolate. YUM!
Take care, have a great day!
Lola Martínez 5/6/25 13:31: La harina de centeno me gusta mucho y que los dulces integren frutas me parece estupendo. Te han quedado maravillosas.
DEZMOND 5/6/25 13:56: What a pretty combo that is white chocolate und cherries! Cherries are so expensive here it is like you have to take a loan from the bank to buy a handful LOL
Lucimar da Silva Moreira 5/6/25 14:20: Angie esses biscoitos estão deliciosos 😋
Margaret D 5/6/25 15:34: They look nice, Angie.
Anne in the kitchen 5/6/25 15:39: Bookmarking and will definitely be trying these!
sotis 5/6/25 15:42: ils sont tellement gourmands tes cookies, je vais craquer c'est sûr!!! bisous
Linda's Relaxing Lair 5/6/25 16:47: These do look very good, Angie!
Anonymous 5/6/25 16:50: Yummy -Christine cmlk79.blogspot.com
Pantherka 5/6/25 17:15: The cookies look very good,
Great documentation.
Anonymous 5/6/25 17:38: Wow, what a combination! I complete coincidence, yesterday I was gifted HR of poppyseeds. Maybe it wasn’t coincidence… Maybe it was the universe telling me to make these cookies. David (C&L)
My name is Erika. 5/6/25 18:06: These look and sound delicious. I've made rye chocolate chip cookies before, and I love them so the switch to poppy seeds, dried cranberries and white chocolate really does sound tasty.
Marcepanowy Kącik 5/6/25 19:16: 🌸Piękne ciasteczka. Ich składniki są bardzo smaczne. Cukier kokosowy i mąki. To jest to co lubię 🌸
David 5/6/25 20:28: Hi Angie, Great looking cookies that have a lot going on for them! I really like the use of rye flour in the recipe... Take Care, Big Daddy Dave
Christine 6/6/25 01:00: Delicious!
J.P. Alexander 6/6/25 01:13: Gracias por la receta. te mando un beso.
roentare 6/6/25 01:17: Earthy rye, tart cherries, and creamy white chocolate wrapped in a chewy, tender bite with that perfect salty finish.
Brian's Home Blog 6/6/25 01:40: I could turn into the cookie monster with a plate of those!
Ben | Havocinthekitchen 6/6/25 02:01: These cookies look amazing! I love rye flour, and this is such an unique and creative way to use it.
Anonymous 6/6/25 05:42: What an interesting combination of ingredients.
Tandy (Lavender and Lime) https://tandysinclair.com
ellie 6/6/25 13:36: So lovely! Yum!
Caitlin'nMegan 6/6/25 13:37: I'd love to try these! Thanks so much!
David M. Gascoigne, 6/6/25 13:44: Send a few over, Angie, and I’ll be happy to write a review!
Lowcarb team member 7/6/25 01:16: Thank you for sharing this recipe idea.

All the best Jan
Ananka 7/6/25 12:13: These look really good :-D
Laura. M 7/6/25 12:22: Deliciosas Angie. Gracias.
Buen fin de semana.
Un abrazo.
Grace 7/6/25 23:10: ANGIE: Esto es una tentación! No sólo me gusta comer este tipo de galletas (son saludables y muy ricas) sino que me encanta hacerlas. Es lo que más disfruto en la cocina. ASÍ que feliz de recibir tu sugerencia. Agradecida!
Muy buen fin de semana!
Buena vida querida Angie! :-)
Carol @Comfort Spring Station 9/6/25 21:44: Another creative and tasty combination of flavors. Yum