Right about now, I'm betting that someone in your house could use a cookie in their lunchbox. (Hmm, maybe it's me.) Barley flour adds a delicate nuance to cookies and other baked goods. Its texture adds a different depth and crumble and is more tender than using straight up whole wheat flour. If you haven't tried it before, pick up a bag and explore its many uses. Experiment with swapping 1/3-1/2 the amount of all purpose flour in your favorite baked good and see if you like it.

The first cookie is my stand by chocolate chip cookie, that old friend of a recipe that I revisit over and over. I like to call them Righteous Chip Cookies, even though it sounds a little pretentious. A cookie this good without white flour? Yes, just go ahead and have two. (You're welcome.)

The gingersnaps are indeed a snappy little cookie. They're sturdy enough to live in your cookie jar for a few days. It was inspired by a recipe I picked up at the farmers' market in Eugene, OR and always reminds me strongly of fall.

Righteous Chip Cookies

8 tbls unsalted butter
4 tbls. coconut oil melted (or substitute vegetable oil)
3/4 cup granulated sugar
3/4 packed light brown sugar
2 tsp. vanilla extract
3/4 tsp. salt
1 tbls cider vinegar
1 large egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup barley flour
1/2 cup whole wheat flour
1/2 cup rye flour
1 1/2 cups semisweet chocolate chips + nuts

  1. Preheat the oven to 350F and prepare cookie sheets with parchment paper or lightly grease. Set the butter out to reach room temperature or melt it a little in the preheating oven.
  2. Cream the butter, shortening, vanilla, and salt in a large bowl. Beat in the vinegar and egg. Stir in the flours, baking soda, and baking powder. Add the chocolate chips.
  3. Blop the cookie dough on the sheets, about a tablespoon at a time. The cookies will spread out a little, so leave some space. Bake for about 15 minutes. Cool on pan for a few minutes and then move to rack.

Barley Gingersnaps

1 c. brown sugar
3/4 c. unsalted butter, room temperature
1/4 c. molasses
1 egg
2 1/4 c. barley flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
about 1/4 c. white sugar for rolling dough in

  1. Preheat oven to 350F. Cover baking sheet with parchment.
  2. Cream the sugar and butter with an electric mixer until light and fluffy.
  3. Add egg and molasses. Mix until blended.
  4. In a separate bowl, whisk all the dry ingredients together.
  5. Add dry mixture gradually to wet mixture, with mixer on low.
  6. Pour the white sugar on a plate, cutting board, or counter.
  7. With a cookie scoop (or two spoons), form a 1 inch ball. Roll gently with damp hands. Then, roll in sugar. Place on prepared cookie sheet, about 2 inches apart. (This dough will spread.) When your sheet is full, flatten each ball gently with two fingers.
  8. Bake for 8 minutes.