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
- 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
- 80 g dark chocolate chopped into chips
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- In a food processor blend the extra virgin olive oil, maple syrup and egg.
- 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.
- 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 milk.
- 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.
- 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.