Barley Drop Cookies

Ingredients

• 1/3 cup butter 
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla
• 2 cups barley flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup water, nut milk, or goat milk
• 1/2 cup dried blueberries, cranberries, or raisins (optional)
• 1/2 cup chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees. Grease a cookie sheet.

In a large bowl, cream the butter and sugar and stir in the vanilla. In a small bowl, combine the dry ingredients together. Mix the dry ingredients alternately with 1/2 cup liquid. Blend well. Add dried fruits and nuts if desired. Drop by the teaspoonful onto a greased cookie sheet and bake 12-14 minutes.

Makes about 56 small cookies

Nutrition Facts Per Cookie (including dried fruit and nuts)

Calories: 48

Protein: 0.8 g

Carbohydrate: 7.8 g

Fat: 1.6 g

Fiber: 0.7 g

Sodium: 48 mg

Potassium: 26 mg

Phosphorus: 26 mg

Recipe from Allergy Free Cooking

Peanut Butter Cookies

Servings: 1

Ingredients:

1 1/2 c AM Crunch Peanut Butter

3/4 c Honey

-OR- other natural sweetener

1 t Vanilla

1/2 c AM Brown Rice Flour

3/4 c AM Barley Flour

Directions:

1) Stir peanut butter, honey and vanilla together. Mix rice and barley flour together and stir into mixture. The mixture should be easy to roll into a ball.

2) On an oiled cookie sheet, roll out the dough into small balls and then flatten the balls out fairly thin.

3) Bake 7-8 minutes at 350 F. Let cool on the cookie sheet before removing.

Recipe Edited by: Food Counseling Services

NUTRIENT INFORMATION (per cookie):
Calories 185
Carbohydrate 22 g
Fat 10 g
Protein 6 g
Fiber 2 g