Makes 18 cookies
What you need:
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla
- 1 cup barley flour
- 1 cup roasted cashews or pecans
- 3/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola, safflower, or sunflower oil, placed in the freezer for 15 minutes
- 18 whole cashews or pecans (optional)
What you do:
- Preheat the oven to 350°F. In a small bowl, mix the syrup and vanilla; set aside. Process the flour, nuts, oats, baking soda, baking powder, and salt in a food processor or blender until they are the consistency of fine meal. Add the cold oil and process until the mixture looks like sand. With the machine running, add the syrup and vanilla mixture.
- With a 1-ounce ice cream scoop or 2 spoons, scoop out 1 heaping tablespoon of the batter onto well-oiled or parchment-lined cookie sheets. Flatten the cookies slightly with the bottom of a cup or glass (dip the bottom of the cup or glass in warm water before flattening each cookie. The water will prevent the batter from sticking). Using a fork dipped in warm water, make a criss-cross pattern on the top of each cookie. Place 1 whole cashew on top of each cookie, if desired.
- Bake for 11 minutes and rotate the cookie sheets a half turn to ensure even baking. Bake 4 to 5 minutes more or until the cookies are golden around the edges. Let cool on the cookie sheets 5 to 6 minutes and then remove to a cooling rack.