I meannnnn, the name of this cookie is all you need to know, right? These might be my favorite cookies of all time! This is one of the first fresh flour cookies I successfully made (I made the mistake of trying to use old recipes before I knew how to convert them). And, my family will tell you that I might have an obsession with this recipe! The taste. The texture. And of course the flavor! You do need a couple ingredients that you might not have on hand, like coconut sugar and barley, but you won’t regret it, I promise.

If you read about my preferred grain companies you would know that I get Egyptian barley from Guardian Grains, and that I don’t order very many grains from Azure anymore, but I do order lots of other stuff! Like their semi-sweet chocolate chips and coconut sugar! For this recipe, be sure to use hulled barley, not pearl barley.

This recipe comes from Michal Grappe. I’ve loved every recipe of hers that I have tried but I have barely scratched the surface! Here’s the link to this amazing cookie recipe! She does list the amount of barley as 150g in the list and 160g in the directions. I use 160g. 😉