Barley Flour Chocolate Chunk Cookies are soft and chewy with a deep nutty flavour. They're so much more than your average cookie. These wholesome cookies stay soft and are so delicious you won't know they're a healthier cookie. Extra melty chocolate and soft centres make these cookies irresistible. I hope you love them!
Barley flour is really easy to bake with giving baked goods a texture remarkably similar to all-purpose flour. Barley flour is also very light in colour so baked goods using it look very similar to baked goods made with all-purpose flour. As a result, people won’t be suspicious that you made a healthier swap.
Barley Flour Benefits
- Barley flour is rich in fibre. 100 grams of barley flour contains 16 grams of fibre according to Healthline. This is significantly higher than all-purpose flour.
- The type of fibre that barley flour contains is called beta-glucan which according to Healthline has been shown to lower LDL cholesterol levels and balance blood sugar.
- Barley flour retains more nutrients during processing than wheat.
- Barley flour is rich in minerals including manganese, selenium, copper and zinc.
- Barley flour contains less gluten than all-purpose flour which is beneficial for those who are sensitive to gluten but don’t have an allergy to gluten.
More Healthy Cookie Recipes:
- Matcha Crinkle Cookies
- Peppermint Chocolate Crinkle Cookies
- Sunflower Seed Butter Cookies
- Coconut Flour Oatmeal Cookies
- Healthy Chocolate Haystack Cookies
- Spelt Flour Chocolate Chip Cookies
Frequently Asked Questions
Barley flour is not gluten free but it does contain less gluten than typical wheat flour.
It's best to store barley flour in the fridge or even the freezer to prolong its shelf life. Barley flour has a short shelf life stored in a cupboard compared to other flours.
You should be able to find barley flour in specialty health food stores. I either purchase pearl barley and grind my own flour or I pick up barley flour from my local Indian grocers.
You can grind your own barley flour from pearl barley at home. Check out this blog post to learn more about making your own.
Tips for Making Barley Flour Cookies
- Make these cookies ahead of when you want to bake them. They require time in the fridge for the dough to be ready to roll into balls.
- Store barley flour in the fridge to prolong its shelf life as it’s prone to going bad.
- If you want melty chocolate puddles like the cookies shown in the photos, purchase a regular semi-sweet chocolate bar. If you want the chocolate to hold its shape a little more, use baker's chocolate.
Some More Recipes to Try
Peanut Butter Swirl Black Bean Brownies
These peanut butter swirl black bean brownies are so fudgy and so delicious. The texture can’t be beaten! They seriously are like fudge.
These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk.
Barley Flour Cookies
Barley Flour Cookies
Ingredients
Dry Ingredients
- 1 ½ cup barley flour
- ½ tsp baking powder
- ½ tsp fine sea salt
Wet Ingredients
- ½ cup softened unsalted butter
- 1 cup brown sugar lightly packed
- 1 large egg
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 5 oz semi sweet bakers chocolate or regular chocolate bar for chocolate puddles In the photos I used a semi sweet chocolate bar which is why the chocolate was more melty.
Instructions
- Combine flour, baking soda and salt in a small bowl and whisk well.
- In a medium-sized bowl, cream together softened butter and brown sugar with a handheld mixer for several minutes until the butter and sugar mixture has turned lighter in colour and is smooth and fluffy looking.
- Incorporate one room temperature egg, egg yolks and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Roughly chop 5 oz of semi sweet chocolate. Set aside approximately 1 oz of the chocolate to use to top the cookie dough balls. Stir in 4 oz of the chopped chocolate to the dough and set the dough in the fridge for a minimum of 1 hour or until the next day.
- When you’re ready to bake, preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment.
- Roll cookie dough into balls using approximately 1 ½ tablespoon of dough. Top the dough with 3-4 small pieces of your reserved chopped chocolate.
- Bake for 8-10 minutes. (If you rolled your cookies into slightly larger balls, they will need to bake 10-12 minutes). When the cookies look almost set in the middle, remove them from the oven. Sprinkle with flaky salt if desired.
Notes
- Make these cookies ahead of when you want to bake them as they require time in the fridge for the dough to be ready to roll into balls.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Stef says
is it one or two egg yolks? the directions say one but the recipe says two
Christy Faber says
I'll fix that! It's two egg yolks. Thanks!
Stef says
thanks, they turned out great!!
Kat says
They look so delicious! I have to try them! I wonder if I were to reduce the amount of sugar, what would be the min amount of sugar to put without compromising the texture?
Meg says
I gotta say, these cookies were sooo tasty!