These are tasty little wheat-free nuggets when you must have a cookie (or two). They're not very sweet so there's no sugar rush. The recipe makes about 16-18 tablespoon sized cookies; you can fit them all on one cookie sheet. See below for substitution suggestions.
1/2 cup barley flour
1/2 cup oat flour
1/4 tsp aluminum-free baking powder
1/4 tsp baking soda
1/8 tsp salt
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3 TB mashed banana
1/3 cup brown rice syrup
1/2 tsp vanilla extract
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1/4 - 1/3 cup mini chocolate chips
Directions
Preheat oven to 350 degrees and prepare baking sheet. I like to use a Silpat or parchment paper instead of greasing sheet. Mix dry ingredients in medium sized bowl. Mix wet ingredients in small bowl. Add wet to dry and mix well, add chips. Scoop 1 tablespoon size drollops onto sheet, flatten a bit and bake for about 12 minutes until barely browned on edges. Cool on wire rack.
Substitutions and Tips and Tricks
If you don't have any barley or oat flour, buzz whole barley or oatmeal up in your blender or coffee grinder. Or you could always buy a small bag of Bob's Red Mill. Most natural foods stores have these flours in the bulk bins too.
If you don't have brown rice syrup, you can use maple syrup. Or agave. But then I can't say you won't get a sugar rush. They will definitely be sweeter if you sub out the brown rice syrup.
The original recipe used 3 tablespoons of oil. I substituted that with the mashed banana. There's such a small amount of banana you really can't taste it. I plan on trying pureed prunes instead of bananas the next time I make these.
If you don't have mini chocolate chips, freeze some regular chips and just chop them up. Or not. If you have the big chips or chunks, just press one into the top of each cookie.
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