Oat and Barley Cookies By Dr. Jo McMillan

Nutritional Adviser and Dietitian, Dr Jo McMillan has created some kid friendly recipes using the Barley+ range that will help to re-boot your gut health. Imperfect Mummy - The place to find only realistic parenting information.Please note, this post may contain affiliate links. While clicking these links won’t cost you any extra money, it will help keep this site up and running!
Nutritional Adviser and Dietitian, Dr Jo McMillan has created some kid friendly recipes using the Barley+ range that will help to re-boot your gut health.

I love chocolate chip cookies. Especially the ones that are soft and gooey – mmmm delicious! The only trouble with them of course is that they are not healthy and cause me a massive sugar crash (especially as I can never stop at just one).

Nutritional Adviser and trusted Dietitian, Dr Joanna McMillan has created some fantastic kid friendly recipes using the Freedom Foods Barley+ range – a new functional range of muesli and cereal bars that will help to re-boot your gut health. This to me is an absolutely delicious win!

 

Nutritional Adviser and Dietitian, Dr Jo McMillan has created some kid friendly recipes using the Barley+ range that will help to re-boot your gut health. Imperfect Mummy - The place to find only realistic parenting information.

Oat and Barley Cookies

Total Time 25 mins
Servings 12 Cokies

Ingredients
  

  • ¼ cup extra virgin olive oil
  • ¼ cup maple syrup
  • 1 large egg free range or organic
  • 1 tsp mixed spice
  • 1 tsp vanilla bean paste
  • ¼ tsp bicarb soda
  • 2 cups Freedom Foods Barley+ PorridgeTraditional barley & oats
  • 1 cup wholemeal flour
  • ¼ cup low fat milk
  • 80 g dark chocolate chopped into chips

Instructions
 

  • Preheat the oven to 180°C. Line a baking tray with baking paper.
  • In a food processor blend the extra virgin olive oil, maple syrup and egg.
  • Add the mixed spice, vanilla bean paste, bicarb soda, 1 cup of barley & oats porridge, the flour and the milk.  Process for 30 seconds or so to combine.
  • Transfer to a mixing bowl and stir through the second cup of barley & oats and the dark chocolate chips. If the mixture is too thick add a splash more of milk.
  • Using an ice-cream scoop, spoon portions of the cookie mixture onto the prepared tray and flatten slightly to form a rough cookie shape
  • Bake in the oven for 20 minutes or until lightly golden and cooked through.
  • Remove from the oven and allow to cool completely on the tray. Once cooled the cookies will keep in an airtight container for 3-4 days.

If you like this recipe then check this one: Choc Caramel Chia Pudding

What is your favourite flavour cookie? Have you tried this Oat and Barley Cookies Recipe? Share in the comments below.

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2 Comments

  1. August 8, 2018 / 12:30 am

    I will be trying to make these egg-free and dairy-free for my allergic family. They sound so good!

    • ImperfectMummy
      Author
      August 10, 2018 / 4:57 pm

      I hope they like them! x

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