Chewy Spiced Rye, Treacle & Walnut Cookies

by Danka Jandric December 10, 2025

These cookies are quick and easy to make. Rye and treacle give wonderful depth and richness to the flavour, pairing well with the warmth of the spices. The addition of just a bit of wheat bran to the dough adds a nutty flavour, as well as improving the texture through its moisture absorbing properties, making for chewier cookies.

Makes 12 cookies

Ingredients

75g Unsalted Butter, softened
75g Brown Sugar
75g Treacle or mix of Treacle and Golden Syrup
1 Egg
½ tsp Vanilla Extract (optional)
130g Rye Flour, Stoneground Wholemeal, Organic
20g Wheat Bran
½ tsp Bicarbonate Soda
½ tsp Salt
1 tsp Ground Ginger
½ tsp Ground Cinnamon
60g Chopped Walnuts (or nuts of your choice)

Toppings:

1 tbsp Walnuts, finely chopped
1 tbsp Wheat Bran

Method

Cream butter, sugar, and treacle/golden syrup.
Add in egg and vanilla.
Mix dry ingredients in a separate bowl: rye flour, bran, baking soda, salt, spices.
Combine wet and dry ingredients, then fold in the nuts. If the dough is very dry and doesn’t come together, add a splash of milk/plantbased milk.
Chill the dough in the fridge for a minimum of 1 hour, or up to 24 h.
Roll the dough into 12 balls (40-45 g each) and place on a baking tray covered in baking parchment.
Lightly press the dough balls with wet fingers or a wet spatula, to flatten the tops slightly. The moisture will help the topping stick to the cookies.
Sprinkle a little bit of the walnut–bran mix on each cookie, and gently press it down so it adheres.
Bake 12–14 min at 175°C (fan 160°C) until set at edges and soft in centre. Let cool on a rack.

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