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
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
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.
Save Barley Flour Cookies to Pinterest
Barley Flour Cookies
Barley Flour Cookies
- 1 ½ cup barley flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 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.
- 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.
- 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.
‘Til next time,