These Oat, Barley (Talbina) and Chocolate cookies are soft and chewy. Packed with wholesome Oats, Barley Flour and Chocolate Chips, they’re ideal for an afternoon snack, a quick breakfast treat, or a delightful dessert.
13 - 14 Cookies
Ingredients
300g Rolled Oats
2 tbsp Barley Flour
50g ground Almonds
55g ground Pistachio
1.5 tsp Cocoa Powder
1.5 tsp Baking Powder
115g Light Brown Sugar
85 g Butter, melted
1.5 tbsp Milk
75g Dark Chocolate Chips
Instructions
Preheat the oven to 180 C/Gas Mark 4. Place the Oats, Barley Flour, ground Almonds, ground Pistachios, Cocoa Powder, Baking Powder in a large bowl and mix well. Add the Sugar, Milk and Butter and mix till combined. Add in the Chocolate Chips and mix through. Use a large spoon to form Cookies. Place the balls on a lined baking tray and push each Cookie down gently. Bake for 15 - 17 minutes until golden, then remove from the oven and leave to cool.
Variations
The Cocoa Powder can be replaced with Cacao.
The Light Brown Sugar can be replaced with Coconut Sugar or Maple Syrup.
The Butter can be replaced with melted Coconut Oil.
Storage
Store in an airtight container for up to 5 days.
