Peanut Butter, Barley, Oatmeal and Chocolate Cookies.

I do quite a bit of baking for my kids and I used to sometimes add sugar for them, but in really quite small amounts. At least as far as most baking today is concerned!
I now however have enough of a retinue of baking recipes that I do not use sugar anymore.
So, here is my recipe for wheat free, sugar free cookies, adapted from Madhuram's Eggless cooking. It gave me the idea and here is my adaptation.


Ingredients -

• 1/4 C Smooth Peanut Butter
• 1/4 C Butter
• 2 D Honey, a light tasting type
• 1/2 t Vanilla
• 1 Egg
• 2 t Water
• 3/4 C Barley Flour
• 1/8 t Salt
• 1/2 t Baking Soda
• 1/2 C Rolled Oats
• 1/2 C Whittaker's Ghana Chocolate, chopped small (or chocolate chips)
• 1/2 C Ricies
• 1/4 C Sunflower Seeds or nuts

Preheat the oven to 180 C and place the racks in the top third of the oven. Place baking paper on a baking sheet, or grease a baking sheet with butter.
In a large bowl mix together softened butter, peanut butter, vanilla and sugar. Mix till it smooth.
Add all other ingredients, if the mix seems too stiff add 1 more teaspoon of water.
Using a desertspoon, spoon onto the baking paper and bake for about 10 minutes, according to your oven. In mine they are done at 10, but I do like my cookies a little soft.
Remove from the oven and leave for a few minutes to cool, then try!
Great in kid's lunches and can be frozen.