Ingredients for Oatmeal Barley Cookies Wheat Free
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup barley flour
- 1 teaspoon baking soda
- Baking Powder
- ½ teaspoon salt
- Unsweetened Flaked Coconut
- Old Fashioned Oats
- ½ cup raisins
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How to Make Oatmeal Barley Cookies Wheat Free
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed brown sugar, and 1 large egg until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups rolled oats, 1 cup barley flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips, ½ cup raisins, ½ cup dried cranberries, and ½ cup butterscotch chips (or your favorite mix-ins!).
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown. (They won't spread much!)
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
20g
Carbs
7g
