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