1¼ cups (300 mL) whole barley flour
1 cup (250 mL) barley flakes
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) butter, softened
½ cup (125 mL) liquid honey
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) shredded carrot (about 2 medium)
½ cup (125 mL) chopped walnuts

Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.

In a medium bowl, combine barley flour, barley flakes, cinnamon, baking powder, baking soda, and salt.

In a large bowl, beat butter and honey until blended. Beat in egg and vanilla. The mixture will look curdled. Add dry ingredients; beat until combined. Stir in carrot and nuts.

Drop dough by tablespoonfuls onto cookie sheets, 2 inches (5 cm) apart. Bake until light golden brown, about 10 minutes. Remove cookies to a wire rack to cool.

Makes 3 dozen.

Nutritional Information (per cookie):

Calories: 72
Protein: 1 g
Carbohydrate: 9 g
Fibre: 1 g
Sugars: 4 g
Fat: 4.5 g
Saturated Fat: 2 g
Trans Fat: 0.10 g
Cholesterol: 12 mg
Sodium: 62 mg
Potassium: 20 mg