User-Friendly Cookie Dough for Kids

Yield: 4 to 5 dozen, depending upon cookie size

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

"User-Friendly" because little kids can roll and re-roll these and they don't toughen easily. If the dough begins to get dry, just knead in a bit more water. It keeps well in covered containers.



Preheat oven to 300°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine barley flour, soy flour, salt and baking powder.

Stir in oil, then add honey and vanilla. Stir in water and knead gently to form a ball. Adjust if too dry or wet. Divide dough into two balls.(Dough can be covered and chilled at this stage if desired.)

Roll each ball on a lightly floured surface to 1/8-inch thick. Cut with cookie cutters and place lined baking sheets. Bake for 15-20 minutes, until just firm and pale gold in color.


Light Spiced Cookies: Add 1/2 teaspoon cinnamon, 1/3 teaspoon nutmeg, and 1/3 teaspoon allspice.

Ginger Cookies: Add 2 teaspoons powdered ginger or 1 tablespoon fresh ginger juice from grated, squeezed ginger root, plus 1/4 teaspoon baking soda. Omit baking powder and substitute 6 tablespoons sweet unsulphured molasses, or half molasses, half barley malt syrup in place of other sweeteners.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Learn more about our recipes. View guidelines »

More about: baking, barley, cookies, desserts, whole grains, whole wheat


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