Barley & Oat Chocolate Chip Cookies

by Mar 10, 2008


In an effort to reduce my family’s wheat consumption and incorporate other grains into our diet, I’ve started experimenting with some “alternative” grains and flours. I’ve found that a blend of oat and barley works great for cookies and is very tasty. I also use sucanat, unrefined cane sugar, which lends a nice toasty brown color.

Barley and Oat Chocolate Chip Cookies

Servings 36 cookies


  • 1 cup unsalted organic butter
  • 3/4 cup sucanat
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups barley flour
  • 1 1/2 cups oat flour
  • 1/4 cup ground organic flax seed meal (optional)
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 8 oz. bittersweet chocolate chips approx. 1 cup


  1. Mix the usual cookie way: cream butter and sugars. Add eggs and vanilla. In separate bowl, whisk flours and leavening—this step is important with oat flour, as it tends to clump. Add flour mixture to creamed butter and sugar mixture, mix to combine. Stir in chocolate chips.

  2. Chill this dough for at least 1 hour before forming and baking. Preheat oven to 375°F. Line a cookie sheet pan with a silpat liner or with a sheet of baking parchment paper. Using a 2 tablespoon scoop or spoon, portion dough onto prepared sheet pan and flatten slightly with your hand. Bake for 10 minutes or until cookies are lightly browned. Let cool on sheet pan for 5 minutes, then move cookies to a cooling rack.

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