Chocolate Chip Cookies
Note: Barley Flour used in this recipe was gifted.
When you find barley flour in the cupboard and have never used it before it's only right to throw together some chocolate chip cookies right?! Crunchy on the outside, soft and chocolatey on the inside. Prefection!
When you find barley flour in the cupboard and have never used it before it's only right to throw together some chocolate chip cookies right?! Crunchy on the outside, soft and chocolatey on the inside. Prefection!
Recipe
(Makes 8 small cookies)
1/3Cup Coconut Oil
1/3 Cup Coconut Sugar
1/2 Egg (I just used the white)
1 Tsp. Vanilla
1/2 Cup + 2 Tbsp. Barley Flour
1/2 Tsp. Baking Powder
Pinch Salt
40g Dark Chocolate Chips
1/3Cup Coconut Oil
1/3 Cup Coconut Sugar
1/2 Egg (I just used the white)
1 Tsp. Vanilla
1/2 Cup + 2 Tbsp. Barley Flour
1/2 Tsp. Baking Powder
Pinch Salt
40g Dark Chocolate Chips
Method
Pre-heat oven to 175 C/350 F and prepare a baking tray with greaseproof paper; pop to one side.
Beat coconut oil and sugar until soft and fluffy.
Beat in egg and vanilla.
Add flour, salt and baking powder and mix well to form a stiff mixture.
Add chocolate chips and mix in evenly.
Using a teaspoon, drop 'dough balls' onto the greaseproof paper leaving enough space between them to spread out.
Bake for 15 minutes or until edges begin to golden.
Remove and leave to cool completely before devouring ;)
Store in an airtight container for up to 3 days.
Amie xx
Beat coconut oil and sugar until soft and fluffy.
Beat in egg and vanilla.
Add flour, salt and baking powder and mix well to form a stiff mixture.
Add chocolate chips and mix in evenly.
Using a teaspoon, drop 'dough balls' onto the greaseproof paper leaving enough space between them to spread out.
Bake for 15 minutes or until edges begin to golden.
Remove and leave to cool completely before devouring ;)
Store in an airtight container for up to 3 days.
Amie xx