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