Whole, hulless barley is easy to grind for a fresh flour, and makes an irresistible cookie. I made these as a birthday treat, and they were a big hit!
Author Robin Asbell
205gramshull-less barleyabout 1 1/2 cup
1cuplight brown sugar
1tablespoonground golden flax seed
1cupdark chocolate chips
Preheat the oven to 350 F. Line two sheet pans with parchment.
In the dry grinding container or the regular container of your Vitamix, grind the barley for at least 1 minute. Dump out into a large bowl to cool. Stir in the baking soda and salt
In another large bowl, combine the coconut oil and brown sugar and cream with a fork. In a cup, stir the milk and flax and let stand for a few minutes, then stir into the coconut oil mixture, and add the vanilla, stir in.
Stir the flour into the coconut oil mixture, and when mixed, stir in the chocolate chips. Use a 1/4 cup scoop to portion the dough onto the pans, leaving at least 2 inches between the cookies. They will spread.
Bake for 6 minutes, then reverse positions of the pans and bake for 6 minutes longer. When the edges are browned and crispy and the middles still look soft, take out and cool on racks. Let them cool on the pan completely before transferring to a plate.
These keep at room temperature, tightly covered, for a week, if you don't eat them all immediately.
These cookies are whole grain and vegan, but don't tell anyone. If you miss the flavor of butter you can always use grass-fed butter for coconut oil. If you don't have barley, you can make these with whole wheat pastry flour, too.