Try this heartier version of classic chocolate chip cookies made with nutty barley and oat flours and crunchy pecans.
Recipe information
Yield
makes 2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Step 2
In a large bowl, beat the butter with an electric mixer until creamy. Add the agave nectar and beat until fluffy, about 1 to 2 minutes. Add the egg and vanilla extract and beat until combined.
Step 3
In a separate bowl, combine the barley flour, oat flour, baking soda, salt, and cinnamon. Add the dry mixture to the butter mixture and combine well. Fold in the chocolate chips and pecans. Drop by heaping tablespoonfuls onto the prepared baking sheets and press down slightly. Bake the cookies for 12 to 14 minutes, until lightly golden. Do not overbake.
Step 4
Let cool 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.
