Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In medium bowl, whisk together the flour(s), baking soda, baking powder, salt and cinnamon.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar.

Add real maple syrup and mix.

Add eggs one at a time, incorporating each into the batter.

Add pure vanilla extract.

Add Guardian Grains Flaked Barley and mix.

Add flour 1 Cup at a time until the desired dough consistency is reached. You may only use 3 cups

instead of 3 1/2 depending on your baking conditions.

Using a mounded tablespoon(or soup spoon) drop dough onto prepared pan. Each pan should

hold 12 large cookies. Shape and flatten slightly.

Sprinkle with course salt.

Bake for 8-9 minutes.

Remove from oven and let rest on pan for 2 minutes.

Lift cookies from baking sheet onto cooling racks.

After cool: store in an airtight container on counter for 3 days, in the fridge for 7 days or freeze.