These delicious barley chocolate chip cookies are made with wholesome barley flour, and they are sweetened with coconut sugar.
These delicious chocolate chip cookies are made with barley flour!
Barley flour has the lowest glycemic index of any grain. It's also naturally high in protein, fiber, and a variety of essential minerals.
I made these recently for some of my husband's family.
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 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'.
Tips for making barley flour cookies
An important step to baking, unless otherwise stated, is to begin with room temperature ingredients.
This prevents the clumping of fats like butter and coconut oil, allowing things to mix easily.
Ingredients and substitutions
- Barley flour
- Baking soda
- Sea salt
- Coconut sugar
- Butter - I like using 1/4 cup butter with 1/4 cup coconut oil; I think all coconut oil will work as well.
- Egg
- Vanilla extract
- Chocolate chips
Does barley flour contain gluten?
In short, yes.
However, barley has a different gluten structure than wheat, meaning that some with celiac disease and wheat allergies are able to safely consume it.
Speaking from personal experience, I was able to eat barley flour during a time that both wheat and spelt were bothersome.
If you have company or kids, these may be the perfect, easy treat to whip up!
Recipe notes
The recipe works best with room temperature ingredients, though, in a hurry, I have used a cold egg without issue.
Whole wheat pastry flour also works in place of the barley.
More cookie recipes you might like
Chickpea Flour Chocolate Chip Cookies
Rice Flour and Oatmeal Cookies
No-Bake Chocolate Peanut Butter Cookies
Barley Flour Chocolate Chip Cookies
Ingredients
- ½ cup softened, room temperature butter
- ½ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup barley flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ - ⅓ cup chocolate chips
Instructions
- In a large bowl, beat together the butter and sugar until combined.
- Beat in egg and vanilla until smooth.
- Add in flour, salt, and baking soda.
- Continue beating until well combined.
- Stir in chocolate chips.
- 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.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Mary H
Please provide amount of chocolate chips.
Lauren
Sorry about that, Mary, it should read 1/4-1/3 cup of chocolate chips, depending on your personal sweet tooth.
Mary H
Thanks
CC
The cookie dough was MUCH too wet and spread WAY too much when following the recipe exactly. I ended up with a cookie sheet full of mush and chocolate chips. I tried doubling the amount of barley flour (2 cups) and also doubled the amount of rolled oats (1/2 cup) in the next try. The second batch turned but better but the cookies crumbled apart very easily. I might give it one more shot and add a little more coconut sugar and even more flour. This is really sad as I like using barley and coconut sugar in desserts.
Lauren
Hi there,
I'm sorry they didn't turn out for you, can you tell me if you made any changes? Was your butter in a softened or melted state? I've made these at least ten times without issue, so I'm confused as to what happened!
Don
These turned out OK. They spread a LOT while baking and there must be a solution to that. More flour?? Maybe let it sit or chill longer in the fridge? The dough was wet even after chilling in the freezer.
Nonetheless they were delicious and we ate the entire batch over a day so I’m making more now.
Lauren
Hi Don,
That's a bummer! Yes, chilling a bit longer might help. You added the oats? I ask not to be condescending, but to see if maybe it was overlooked? You might try adding in another 1/4 cup to see if that also helps. I measured my flour just now, and I'm using around 155 grams of barley flour, if that helps. I'm happy you at least enjoyed the taste!