Barley Flour Chocolate Chip Cookies - These delicious cookies are made with wholesome barley flour, and they are sweetened with coconut sugar.
What we're making
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'.
Tricks to 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.
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!
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
Barley Flour Chocolate Chip Cookies
- ½ cup softened, room temperature butter
- ½ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup barley flour 155 grams
- ¼ cup rolled oats
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ - ⅓ cup chocolate chips
- 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 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.
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!