Oatmeal Barley Cookies Wheat Free
Indulge in the hearty goodness of these Oatmeal Barley Cookies, a wheat-free delight perfect for those seeking a wholesome and flavorful treat. Made with nutrient-rich barley flour and old-fashioned rolled oats, these cookies deliver a soft, chewy texture with a touch of cinnamon spice. Sweetened with a blend of brown and granulated sugar, and studded with raisins or chocolate chips, they strike the perfect balance of comfort and indulgence. Ready in under 30 minutes, these cookies are an easy, go-to bake for any occasion. They're naturally free of wheat and customizable with chopped nuts for added crunch. Perfect for snack time, a lunchbox treat, or pairing with your favorite cup of tea!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats (gluten-free if needed)
- 1.5 cups Barley flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 units Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Raisins or chocolate chips
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the barley flour, baking soda, salt, and ground cinnamon. Set aside.
Using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing until combined.
Stir in the rolled oats, raisins or chocolate chips, and nuts (if using). Mix until evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 252% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 610.6 g | 222% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 331.9 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 564 mg | 43% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
