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Crispy Barley Raisin Cookies

Ingredients

1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) brown sugar
1 egg
1 ½ tsp (7 mL) vanilla
1 ½ cups (375 mL) whole barley flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ginger
¼ tsp (1 mL) nutmeg
1 ½ cups (375 mL) barley flakes or rolled oats
1 cup (250 mL) raisins

In a large bowl, beat together butter or margarine and brown sugar. Beat in egg and vanilla. In another bowl, combine barley flour, baking soda, salt, cinnamon, ginger and nutmeg. Stir into creamed mixture. Stir in barley flakes or oats and raisins.

Using a teaspoon, spoon dough 2 inches (5 cm) apart onto greased cookie sheets and bake at 350⁰F (180⁰C) for 9 to 11 minutes.

Makes about 3 dozen (36) cookies.

Nutritional Information (per cookie):

Calories: 115
Protein: 1 g
Carbohydrate: 16 g
Fibre: 1 g
Sugars: 9 g
Fat: 6 g
Saturated Fat: 3 g
Trans Fat: 0.2 g
Cholesterol: 19 mg
Sodium: 118 mg
Potassium: 47 mg