Dessert: Chocolate Chip Cookies

Recipe by Vera Kaltinick This healthier version of a classic cookie jar staple uses whole wheat flour and organic ingredients that create a tender treat.

This recipe includes superfoods such as:

Barley

Health benefits of Chocolate Chip Cookies

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.

Ingredients

1/2 stick organic sweet butter
1/2 c. organic canola oil
1 1/2 c. organic date sugar
1 tbsp. organic molasses
2 tsp. organic vanilla extract
3/4 tsp. kosher salt
1 tbsp. organic cider vinegar
1 large organic free range egg
1/2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1 c. organic barley flour
1 c. organic whole wheat flour
1 bag semisweet organic chocolate chips

Instructions

Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets or line them with parchment paper.
Blend the date sugar and molasses. Beat the butter, oil, sugar mixture, vanilla, and salt together in a bowl until smooth. Beat in the vinegar, egg, baking powder, and baking soda. Stir in the flours and then the chocolate chips. (The dough might be a little crumbly.)
If you have time, let the dough sit overnight (the cookies will be more tender).
Drop the dough by tablespoons onto the baking sheet, flatten slightly, and bake for 15 minutes or until the cookies are golden brown.
Cool the cookies on the baking sheet for 5 minutes and transfer them to a rack to cool completely.

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