Tuck these inside lunch boxes and know your child is snacking on something special. Slightly nutty-tasting, high-fibre barley flour takes the place of standard white flour, and ground flaxseeds supply healthy fat while giving this cookie crunch. If you can't find these ingredients at your regular supermarket, try the closest bulk or health-food store.
1/2 cup butter, (1 stick)
2/3 cup brown sugar
1 tsp vanilla
1 1/2 cups old-fashioned rolled oats, (not quick-cooking or instant)
3/4 cup barley flour
1/2 cup ground flaxseeds
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup chocolate chips, or carob chips
Preheat oven to 350°F (180°C).
In the bowl of an electric mixer or a large bowl, cream butter and sugar. Beat in egg and vanilla. In another large bowl, whisk together rolled oats, barley flour, ground flaxseeds, baking soda, cinnamon and salt. Stir dry ingredients into butter until well mixed, then stir in chips.
Drop batter 1 tbsp (15 mL) at a time onto a cookie sheet lined with parchment paper, spaced 1½ in (3.5 cm) apart.
Bake 12 to 14 minutes or until golden brown. Cool on rack.
In 1 cookie: 111 calories, 2.0 g protein, 5.5 g fat, 14.1 g carbohydrates, 1.6 g dietary fibre, 18 mg calcium
Allergy alert: Both chocolate and carob chips contain soy lecithin. You can buy soy-free versions from Internet stores - or use raisins or dried cranberries instead.
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