Chocolate Swirl Cookies


  • 1 cup Snappy barley (quick-cooking barley)
  • ¾ cup sugar
  • ½ cup soft margarine
  • ½ tsp pure vanilla extract
  • pinch of salt
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 1 egg
  • 2 cups all-purpose flour
  • 1 Tbsp ground flax seed
  • ½ cup semi-sweet chocolate chips


  • measuring cups and spoons
  • saucepan
  • large mixing bowl
  • mixing spoon
  • food processor or blender
  • baking tray
  • parchment paper

Prep time:




Cook time:

15 cookies

Recipe submitted by:

Symone and Chantel

  1. Boil Snappy barley as per package instructions or until cooked through; set aside to cool.
  2. In a large mixing bowl, add sugar and margarine and cream until smooth.
  3. Add vanilla, salt, baking powder, baking soda, and egg to mixture and stir to combine. 
  4. Place the barley in a food processor (or blender) with a bit of water and blend until smooth.
  5. Pour barley into egg mixture and stir to combine.
  6. Add flour slowly and mix to incorporate all ingredients.
  7. Once combined, add in chocolate chips (warm barley will cause chips to melt creating a marbled effect).
  8. Portion cookie batter onto baking tray lined with parchment paper and bake at 350° F for 20 minutes or until baked through.