Barley Flour Chocolate Chip Cookies – These delicious cookies are made with wholesome barley flour, and they are sweetened with coconut sugar.
I made these recently for some of my husband’s family.
His sister-in-law and her daughter came for a short visit, the former for some adult chatting, the latter to swim with my clan.
Anyway, it was between lunch and dinner, so I figured a couple of snacks would be appropriate munchings. What better for kids than cookies and popcorn?
I knew my low sugar treats would probably fall flat with company, so I opted to go for a middle of the road variety.
These have more sugar than I personally eat…to be honest, I haven’t even tried them, lol!
I’m sure YOU’RE not sure about a food blogger posting a recipe that they haven’t eaten…heck, I’M not even sure about it! However, allow me to explain.
I simply had to post this recipe.
You see, these cookies were raved over! All of the kids along with my husband and company loved them! I think my husband proclaimed them to be ‘the best I’ve ever made’.
The kicker with my family was that they kept asking me to make them. Day after day…
I finally decided, what the heck, I’m going to post these.
If you follow this blog, you’re probably into lower sugar treats, which these really aren’t. They aren’t exceedingly high, but they’re definitely not my typical fare.
If you have company or kids, though, these may be the perfect, easy treat to whip up!
Like cookies? Try these!
Barley Flour Chocolate Chip Cookies
- 1/2 cup softened, room temperature butter
- 1/2 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup barley flour
- 1/4 cup rolled oats
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- In a large bowl, beat together the butter and sugar until combined.
- Beat in egg and vanilla until smooth.
- Add in flour, oats, salt, and baking soda.
- Continue beating until well combined.
- Stir in chocolate.
- Chill dough in the freezer for 15 minutes.
- Preheat the oven to 350 degrees.
- Roll the dough into 12 equal-sized balls, and place them onto a parchment paper-lined baking sheet; no need to flatten.
- Bake the cookies for 10-11 minutes. They may still appear to be undercooked when they come out, but this is fine.
- Let them sit and cool on the baking sheet for at least 15 minutes.
The recipe works best with room temperature ingredients, though I have used a cold egg before without issue.
Whole wheat pastry flour also works in place of the barley.
These are some of the items I use to make this recipe: