Ingredients
Makes ~3 dozen cookies
- 2¼ cups barley flour
- 1 cup unsalted butter (preferably grass-fed) or virgin coconut oil
- ½ cup raw cane sugar or coconut sugar
- ¾ cup dark brown sugar
- 2 large eggs
- 1½ tsp pure vanilla extract
- 1 tbsp pure maple syrup
- 1 tsp baking soda
- ¾ tsp pink Himalayan salt
- 1 package dark chocolate chips
- 1 cup chopped raw almonds (or walnuts/pecans)
Method
- Preheat oven to 375°F.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat butter, both sugars, maple syrup, and vanilla until smooth and creamy. Mix in the eggs one at a time.
- Gradually incorporate the flour mixture. Fold in the chocolate chips and chopped almonds.
- Drop spoonfuls onto an ungreased baking sheet and place on the middle rack.
- Bake for 10 minutes until lightly golden. Remove from the tray immediately and cool for about 10 minutes before eating.
Notes: Add a sprinkle of cinnamon to the batter for a little extra something!