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Barley Flake Cookies with Cashews and Ginger

Coconut, roasted cashews and chewy candied ginger in a meringue-like cookie with a crunchy glazed bottom. Simply addictive!

2 eggs
1 cup (250 mL) sugar
1 ½ cups (375 ml) barley flakes
½ cup (125 mL) shredded unsweetened coconut
½ cup (125 mL) roasted, unsalted cashew pieces
¼ cup (60 mL) chopped candied ginger
½ tsp (2 mL) salt

Preheat oven to 350°F (180°C). Set racks to middle of the oven. Line two cookie sheets with aluminum foil.

In a medium bowl, beat eggs with sugar until pale and foamy. Stir in barley flakes, coconut, cashews, ginger and salt until well coated. Let mixture rest for 10 minutes. Stir well.

Drop rounded teaspoons of cookie dough onto ungreased foil, approximately 12 per sheet. Do not crowd cookies as they will spread while baking.

Bake until golden around the edges, about 8 to 10 minutes. Remove aluminum foil, with cookies, from the cookie sheet and set aside to cool completely. Cookies will peel away from the foil once completely cooled. Re-line sheets with foil; spoon on remaining cookie dough. Bake and cool.

Makes 48 2-inch (5 cm) cookies.

Nutritional Information (per cookie):

Calories: 47
Protein: 1 g
Carbohydrate: 8 g
Fibre: 1 g
Sugars: 5 g
Fat: 2 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 8 mg
Sodium: 29 mg
Potassium: 11 mg


  1. Lana Kilpatrick

    Thanks for the recipe! I notice that the recipe description under the photo includes the words ‘toasted coconut’ and ‘roasted cashews’, but there are no instructions on how to do that. Could anyone please clarify? Many thanks!

    • GoBarley

      Hi Lana,
      Sorry my reply was delayed, I was travelling and unable to answer. Thank you for pointing this out. I looked around and found this was an error. Our cookbook contains the same recipe and only mentions regular coconut and cashews (not the toasted/roasted versions). I have made the cookbook version and it is still very delicious.

      If you wanted to use toasted coconut and roasted cashews I believe you can find them in the grocery store. Or if you wanted to roast/toast them at home the Food Network’s website says to place coconut on a baking sheet for 10 minutes at 350F to toast. Spread cashews out on a baking sheet for 10 minutes at 375F. Here is where I found this information: toasted coconut and roasted cashews.

      I hope this helps!



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