A few weeks ago, my daughter agreed to food-challenge barley. It was a successful food-challenge, but it required a bit of creative thinking to find recipes to feed her barley two-times every day!
I discovered this breakfast cookie recipe which was a huge hit! The recipe is easily adapted to add-ins that your family likes, such as raisins, wheat bran, coconuts, nuts, etc.
5 TBS organic butter, softened
1 cup organic peanut butter
1 cup organic brown sugar
4 TBS organic applesauce
2 tsp homemade vanilla
2 organic eggs
1/3 organic whole milk
1 1/4 cup organic white wheat flour
1/4 tsp baking powder
1/3 cup organic dry milk
1 tsp salt
4 1/2 cups add-ins (I have been using 2.5 cups organic oats flakes, 1 cup organic oat bran, 1 cup mixed sizes Enjoy Life chocolate chips)
- Preheat the oven to 350 degrees with the rack on the middle upper position.
- Whip together the butter, peanut butter, brown sugar, applesauce, and vanilla.
- Mix in the eggs and liquid milk.
- Gently mix in the flour, dry milk, salt, and baking powder.
- Fold in you add-ins.
- Line an air-bake baking sheet with parchment paper.
- Using a 1/4 cup measuring cup, generously doll-up 1/4 cup mounds of the the batter onto the parchment paper. Slightly smush down the batter so it looks cookie shape.
- Bake for about 16-20 minutes, rotating half-way through.
- Cool for 5 minutes on the pan before moving to a cooling rack.
** Makes about 18-20 cookies.
** I keep 5 or 6 in an air-tight container on the kitchen counter and freeze the rest in a ziploc bag. By freezing them, I have fresh cookies whenever I want!
Originally from KingArthur's flour