1⁄4 cup extra virgin olive oil
1⁄4 cup maple syrup
1 large egg, free range or organic
1 tsp mixed spice
1 tsp vanilla bean paste
1⁄4 tsp bicarb soda
2 cups Freedom Foods Barley+ Porridge Traditional barley & oats 1 cup wholemeal flour
1⁄4 cup low fat milk
80g dark chocolate, chopped into chips
Preheat the oven to 180°C. Line a baking tray with baking paper.
In a food processor blend the extra virgin olive oil, maple syrup and egg.
Add the mixed spice, vanilla bean paste, bicarb soda, 1 cup of barley & oats porridge, the flour and the milk. Process for 30 seconds or so to combine.
Transfer to a mixing bowl and stir through the second cup of barley & oats and the dark chocolate chips. If the mixture is too thick add a splash more of milk.
Using an ice-cream scoop, spoon portions of the cookie mixture onto the prepared tray and flatten slightly to form a rough cookie shape. Bake in the oven for 20 minutes or until lightly golden and cooked through.
Remove from the oven and allow to cool completely on the tray. Once cooled the cookies will keep in an airtight container for 3-4 days.