Allergens: Soy, egg
I found a recipe for wheat-free chocolate chip cookies today. While there are several out there, there weren’t many that used the flours I had on hand. I finally found one with barley flour and decided to give it a go.
This recipe uses dairy-free chocolate chips, which I found at the grocery store.
The recipe:
1 cup non-hydrogenated margarine (you can also use butter if soy is a problem.)
1 and 1/4 cup sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2.5 cups barley flour
1 cup chocolate chips
Start creaming the butter and sugar and then add in everything else. Cook for 10 minutes on 375 F.
The verdict:
The barley flour does taste different than regular flour, though not necessarily in a bad way. These cookies were SOFT and not crumbly like the wheat/gluten-free ones I buy at the store.
Definitely a recipe I’d make again.
