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Maple Barley Chocolate Chip Cookies


3 or 3 1/2 Cups Guardian Grains Flour: Try Rouge De Bordeaux, Spelt or Egyptian Hulless Barley

flour individually or blended together.

1teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

3/4 teaspoon cinnamon

1 Cup(2 sticks) salted butter, room temperature

1 Cup raw turbinado sugar

1/3 Cup real maple syrup

3 large eggs

1 tablespoon pure vanilla extract

1 Cup Guardian Grains Flaked Barley

Course Sea Salt for sprinkling

1 bag of semi-sweet chocolate chips or chunks, you may also add m&m at the very end


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.

Recipe makes 2 dozen large cookies or 3 dozen small cookies

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