User-Friendly Cookie Dough for Kids

Yield: 4 to 5 dozen, depending upon cookie size

No votes yet

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.

Ingredients

Preparation

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.

Notes

Variations:
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

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

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login