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St. Patrick’s Day Peanut Butter Barley Cookies! - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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St. Patrick’s Day Peanut Butter Barley Cookies!

St. Patrick’s Day Peanut Butter Barley Cookies!

To celebrate St. Patrick’s Day, I have a tasty whole grain cookie recipe (barley cookies)!  I used barley flour instead of all-purpose wheat flour.   Barley flour provides higher amounts of fibre and protein and has a cholesterol lowering benefit.   Barley flour is not gluten free and has a moist, sweet, nutty-flavour.   Be sure to substitute barley flour for equal amounts of all purpose flour in your favourite cookie, biscuit or cake recipe.

Peanut Butter Barley Cookies:

Serves: 12
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients

½ cup butter, softened
½ cup low fat peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 ¼ cup barley flour
½ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon baking soda

Directions:

1.  Cream together the butter, peanut butter, brown and white sugar
2.  Add egg to butter mixture and mix together (set aside mixture in the fridge)
3.  Pre-heat oven to 375 degrees
4.  In a separate bowl, sift together flour, baking powder, baking soda and salt.   Stir into a batter
5.  Roll into 1-inch balls and put onto a baking sheet.   Flatten each ball with fork in a criss-cross pattern.
6.  Bake in the oven for 8-10 minutes until golden brown