Barley Turmeric Breakfast Cookies
These Barley Turmeric Breakfast Cookies are loaded with the goodness of whole grains. These are wholesome breakfast cookies, very handy when you are on travel or have no time to make an elaborate breakfast.
The ingredients used for these Barley Turmeric Breakfast Cookies are the staple pantry ingredients. Barley flour and Oat flour are the star ingredients for this recipe. Barley has a low Glycemic index so keeps you full for a longer time. Addition of Oat flour adds a lot more nutrients to the cookies.
This recipe will yield 18 cookies each of 215 kcal with 28 grams of Carbs, 12 grams of Sugar and 3 grams of Protein.
I have ground Pearl barley in a heavy duty blender and used it. Hulled barley is said to have a better nutrition profile. But they take a little longer to cook. I was not sure if they would alter the texture of these cookies. Maybe the next time, I will try this recipe with hulled barley.
Adding turmeric to these cookies further increases the nutrient quotient. Turmeric may be the most effective nutritional supplement in existence. Turmeric is a staple spice in every Indian kitchen and adding a few spoonfuls of ground turmeric lends a vibrant golden color to these cookies.
If you make these cookies, I will be happy to see your comments. Please check out some more cookie recipes of mine here.
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How to make the cookies Vegan
Converting this recipe to a vegan version is quite simple. You only need to use a plant based milk in place of dairy milk. And use coconut oil in place of ghee. Tatewise there will be no difference between the vegan and the non Vegan versions.
Barley Turmeric Breakfast Cookiesfitnfastrecipes
- Vitamix Blender (used for making Barley flour).
- ¼ cup Milk Dairy milk for Non Vegan option. Use any Plant based milk for the Vegan option.
- 2 tsp Turmeric Powder
- 1 cup Jaggery or Brown Sugar
- ½ cup Ghee (for Non Vegan option) or coconut oil (for vegan option)
- 1½ cup Oat Flour You can use readymade Oat Flour or grind Rolled oats into powder and use.
- 1 cup Barley Flour Grind pearl barley in a heavy duty blender to make flour. Or, you can use store bought barley flour. As substitutes, you can use whole wheat flour or spelt flour.
- 1 cup Dessicated coconut if using fresh coconut, then dry roast for a few minutes to remove moisture and then use.
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- ¾ cup Golden Raisins
- ½ cup Chopped Walnuts or any other nut
- Take milk, turmeric, jaggery and ghee in a pan.
- Heat the mix till jaggery melts. You can heat in the microwave for 2 minutes. Or, heat on the stove.
- Once melted, add all other ingredients one by one.
- Knead gently to make a soft dough.
- If the dough is too moist, you can also refrigerate it for sometime.
- You may rub a little oil on your palm for easy handling of the dough.
- Take a lime sized ball of dough.
- Shape into flat cookies about 1/4 inch thick.
- Arrange on a lined cookie sheet.
- Bake in a preheated oven @360°F/180°C for 20 minutes.
- Take out. Let the cookies cool completely. They may appear a little crumbly in the beginning, but will firm up once cool.
18 servings per container
- Amount Per ServingCalories215
- % Daily Value *
- Total Fat
- Saturated Fat 5.34g 27%
- Cholesterol 18.9mg 7%
- Sodium 122.93mg 6%
- Potassium 175.88mg 6%
- Total Carbohydrate
- Dietary Fiber 3.2g 13%
- Sugars 12.38g
- Protein 3.09g 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.