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Soft Barley Chocolate Chip Cookies

These soft and chewy barley chocolate chip cookies are a delicious and wholesome twist on the classic chocolate chip cookie. Using pearl barley flour as an alternative to traditional wheat flour, these barley cookies offer a slightly sweet and nutty flavor that complements the chocolate chips perfectly.

A chocolate chip cookie in a wooden board.
Table of contents

Why you’ll love my barley cookie recipe

  • Explore alternatives: Explore ancient grains for your favorite treats. This wholesome barley version of the classic chocolate chip cookie wins you over with its nutty flavor and soft texture.
  • Quick and easy: Freshly baked cookies in 30 minutes using barley flour and a few staple ingredients only.
  • Meal-prep friendly: This easy make-ahead recipe is perfect for meal prep. Simply freeze the dough in individual portions or a log and bake them on demand.

What is barley flour?

Barley is a type of ancient grain that has been cultivated for thousands of years. It is a good source of fiber, protein, and essential minerals, making it a popular ingredient in many recipes.

When used in baking, barley flour adds a unique flavor and texture to baked goods and can be used in place of wheat flour in many recipes with great results.


  • Pearl barley flour – Pearl barley flour is made from grinding pearl barley, which is barley that has had its bran and germ removed. This type of barley flour is finer and has a smoother texture than whole-kernel barley flour. It has a milder flavor and is often used in recipes that call for a more delicate texture, such as cakes and cookies.
  • Butter – Butter provides richness and flavor to the cookies. I use salted butter but you can opt for unsalted butter and add a pinch of salt to the cookie dough instead to round out the flavors.
  • Sugar – Brown sugar has a higher molasses content than white sugar, which adds depth of flavor. 
  • Egg – The egg acts as a binding agent and helps the cookies rise. Make sure it’s at room temperature.
  • Vanilla – Vanilla extract adds a warm and rich flavor to the cookies. You can also use a fresh vanilla bean, vanilla essence, or paste.
  • Baking soda and powder – These leavening agents help the cookies rise and give them a softer and tender texture.
  • Chocolate chips – The best chocolate chips for cookies are a controversial topic. I use milk chocolate drops for this recipe but you also opt for dark or white chocolate chips.


Extra chocolate: Use different types of chocolate like white chocolate, milk chocolate, or dark chocolate chunks, or fill the cookies with extra chocolate similar to my giant chocolate cookies.

Fruity twist: Add dried fruit like raisins, cranberries, or chopped apricots for a fruity twist.

Go nuts: Add nuts like chopped pecans, walnuts, or almonds for extra crunch.

Spice it up: Add spices like cinnamon, nutmeg, ginger, or my cozy spice mix for a warm and cozy flavor.

Step by step

Steps 1-4 on how to make a chocolate chip cookie.
  1. Preheat the oven. Combine the wet ingredients (butter, brown sugar, egg, vanilla extract).
  2. Mix in the dry ingredients (barley flour, baking powder, and soda).
  3. Gently fold in the chocolate chips.
  4. Form cookie balls after freezing the mixture for 10 minutes. Bake and enjoy!


How do you store chocolate chip cookies?

Chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them fresh longer, store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. 

Can you freeze chocolate chip cookies?

To freeze, place the cookies in a freezer-safe container or bag with parchment paper between each layer to prevent sticking. When ready to eat, thaw the cookies at room temperature for 30 minutes or in the refrigerator overnight.

Can you freeze chocolate chip cookie dough?

Yes, you can freeze chocolate chip cookie dough. It’s a great way to have freshly baked cookies on hand without having to make a full batch of dough. Simply shape the dough into a log or several smaller logs. Wrap them in plastic wrap and freeze the logs for up to 3 months. To bake the cookies you can simply thaw the dough a little and cut it into disks. Bake the cookies slightly longer until you have the desired texture and color.

Related recipes

For more delicious cookies, check out the following recipes:

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A chocolate chip cookie in a wooden board.

Soft Barley Chocolate Chips Cookies

Caro Jensen
Barley chocolate chip cookies are a delicious and wholesome twist on the classic chocolate chip cookie.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 265 kcal


  • 1/2 cup butter softened, salted
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups barley flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chips


  • Preheat the oven to 350F / 180C.
  • In a large bowl, mix the softened 1/2 cup butter and 3/4 cup brown sugar until creamy and fluffy. Add 1 egg and 1 tsp vanilla extract.
    1/2 cup butter, 3/4 cup brown sugar, 1 tsp vanilla extract, 1 egg
  • Add 1 1/2 cups barley flour, 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet mixture and stir by hand or beat on low until just fully combined. Be careful not to overmix it. Gently fold in 1 cup chocolate chips by hand. Chill the dough in the freezer for 10 minutes to make it easier to form the cookies.
    1 1/2 cups barley flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup chocolate chips
  • After the dough has chilled, use a tablespoon or cookie scoop to create equal-sized portions of the dough. Roll each portion into a ball and place it on a baking sheet lined with parchment paper. Space the dough balls 2-3 inches apart to allow room for spreading.
  • Bake the chocolate chip cookies for 10-12 minutes or until the edges are golden brown. The cookies should be soft in the center but they will firm up as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes to cool.


Room-temperature butter and eggs combine more easily and evenly, resulting in a better texture and more consistent barley cookies.
Chill the dough in the freezer for 10 minutes which helps the cookies hold their shape while baking and results in a chewier texture.
Slightly underbaking the cookies results in a softer and more gooey texture. Bake the cookies until the edges are lightly golden brown and the centers are still slightly soft.


Calories: 265kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 134mgPotassium: 126mgFiber: 2gSugar: 22gVitamin A: 256IUCalcium: 42mgIron: 1mg
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