I love chocolate chip cookies. Especially the ones that are soft and gooey – mmmm delicious! The only trouble with them of course is that they are not healthy and cause me a massive sugar crash (especially as I can never stop at just one).
Nutritional Adviser and trusted Dietitian, Dr Joanna McMillan has created some fantastic kid friendly recipes using the Freedom Foods Barley+ range – a new functional range of muesli and cereal bars that will help to re-boot your gut health. This to me is an absolutely delicious win!
Oat and Barley Cookies
Time: 25 mins
Makes 12 cookies
¼ cup extra virgin olive oil
¼ cup maple syrup
1 large egg, free range or organic
1 tsp mixed spice
1 tsp vanilla bean paste
¼ tsp bicarb soda
2 cups Freedom Foods Barley+ PorridgeTraditional barley & oats
1 cup wholemeal flour
¼ cup low fat milk
80g dark chocolate, chopped into chips
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. In a food processor blend the extra virgin olive oil, maple syrup and egg.
3. Add the mixed spice, vanilla bean paste, bicarb soda, 1 cup of barley & oats
porridge, the flour and the milk. Process for 30 seconds or so to combine.
4. Transfer to a mixing bowl and stir through the second cup of barley & oats
and the dark chocolate chips. If the mixture is too thick add a splash more of
5. Using an ice-cream scoop, spoon portions of the cookie mixture onto the
prepared tray and flatten slightly to form a rough cookie shape. Bake in the
oven for 20 minutes or until lightly golden and cooked through.
6. Remove from the oven and allow to cool completely on the tray. Once
cooled the cookies will keep in an airtight container for 3-4 days.
Want to print this? There is a Printable version in the Free Resource Library.
If you like this recipe then check this one: Choc Caramel Chia Pudding