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Fresh Milled Barley Peanut Butter Chocolate Chip Cookies

Updated: Apr 13, 2023

Barley is considered an ancient grain. I didn't know this prior to researching it! Barley is high in beta glucans, which is a type of soluble fiber that gels when its in water. This is great at gently cleansing the gut, but also feeding beneficial bacteria to help balance your microbiome. It has also been studied to reduce gas, bloating, and abdominal pain in people with IBS and IBD.

But it is being studied and documented constantly for being beneficial for conditions like insulin resistance, dyslipidemia, hypertension, and obesity. So all around, this grain is a great one to have on hand and start incorporating in new ways if you are fresh milling!

The flavor of barley is so unique as well. I have used barley a few different ways but this was my favorite, HA! So let's make a cookie!



 

Barley Peanut Butter Chocolate Chip Cookies

Makes 24 cookies


Ingredients:

1 stick of unsalted butter, softened

1 1/4 cups coconut sugar

1/4 cup raw sugar

3/4 cup natural peanut butter

1 tsp vanilla extract

1 egg

1 1/2 cups of fresh milled barley flour (150 grams)

1 tsp aluminum free baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips


Directions:

Preheat oven to 350 degrees.

Measure out about 160 grams of barley, around a cup. Mill on the finest setting.

Cream together softened butter, raw sugar, coconut sugar, and peanut butter. Add the vanilla, egg, salt, and baking soda. Mix to incorporate. Whip until you see the color lighten a bit. Add the barley flour. Mix to incorporate. Add the chocolate chips, and mix together. Use a 2 tbsp cookie scoop, and press the cookie dough balls down with a fork in a cross pattern, like a traditional peanut butter cookie.

I love the USA pans to bake with! Nothing sticks, and it bakes so evenly!


Bake for 8 minutes for a softer cookie, 10 minutes for a more crunchy cookie.


 

Hope you enjoy it!

- Michal

5 comments

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5 comentários


Ashley Smith
Ashley Smith
05 de mar.

Where do you buy your barley? I’m having a hard time finding it.

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meggie882
26 de out. de 2023

These are amazing! Everyone I give them to says "I didn't know barley could taste like this!". I do flatten them after baking right out of the oven with the bottom of a cup instead of before.

Curtir

mosafinasearle
30 de set. de 2023

Funny that you tell people to not use aluminum baking soda, which it never has but you want them to buy aluminized steel pans.

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michal grappe
michal grappe
22 de out. de 2023
Respondendo a

Yeah I love those pans.

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chink48
02 de jun. de 2023

I noticed it said "aluminum free baking soda." Baking soda should not have aluminum in it since it is just one ingredient. Baking powder can have aluminum in it though. So, should this be baking powder instead of baking soda?

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