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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: May 2, 2023 · modified: May 2, 2023 by Freya · This post may contain affiliate links ·

Vegan Barley Flour Cinnamon Cookies

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Barley Cookies pin

Barley Flour adds a unique flavour to baking and is slightly lower in gluten than normal flour. These simple cookies are delicious and easy to make

Barley Cookies cooling on a tray
🡣 JUMP to RECIPE PIN the RECIPE

This was inspired by my barley bread recipe and wondering how to use up the bag of flour I have!

Jump to:
  • What Does Barley Flour Taste Like?
  • Ingredients
  • Instructions
  • Storage
  • Top tip
  • 📋 Recipe
  • 💬 Comments

I wrote at length recently about using barley flour in baking, and I recently came across this delightful recipe in Beatrice Ojakangas' classic book Great Scandinavian Baking Book. I can't recommend this book enough, it is full of delicious, cosy breads, cakes and cookies, all inspired by the countries of Denmark, Sweden, Finland and Iceland.

Closeup of Finnish cookie

The original recipe uses egg as a binder and I replaced this element with yogurt, but you could use a vegan egg replacer or a flax egg instead.

What Does Barley Flour Taste Like?

Barley flour has a unique nutty taste that is hard to describe. In bread it becomes almost malty, but in cookies it makes them sweet-savoury. By that, I mean that you could serve these biscuits alongside a cheeseboard, for example. They are not overly sweet, and the cinnamon complements the nutty flavour beautifully. They have a soft texture and do not really crisp up much upon standing, but instead have a soft middle.

A stack of barley cookies

Ingredients

  • barley flour
  • cinnamon
  • plant-based plain yogurt

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

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Instructions

Mixing sugar and yogurt

Whisk together the yogurt and sugar until smooth and fluffy

Adding melted butter to cookie mixture

Add the melted butter and ground cinnamon

Adding flour to cookie mixture

Add the barley flour and bicarb and mix until you have a cohesive dough. Add a little more flour if the dough seems really sticky

Wrapping up cookie dough to chill

Wrap the dough in clingfilm and chill for at least a couple of hours.

Cookie dough and a rolling pin

Place the well chilled dough on a work surface and sprinkle well with flour (not shown)

Rolled out cookies

Roll out to the thickness of about ¼" and place on a baking sheet an inch apart. Bake.

Storage

Store the baked cookies in an airtight tin for 3-4 days. They are quite soft cookies, and do get softer in the tin.

The dough will last up to a week in the fridge, clingfilmed, before baking.

Top tip

This dough is very soft, so make sure it is thoroughly chilled before rolling, and that you sprinkle it with a little flour to ensure it doesn't stick.

📋 Recipe

Barley Cookies cooling on a tray
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5 from 1 vote

Finnish Cinnamon Barley Cookies

YIELD 48 cookies
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
chilling the dough: 2 hours hours
Total Time: 2 hours hours 35 minutes minutes
A low gluten, tender biscuit, flavoured with cinnamon

Equipment

  • 2 Lined Baking Sheets

Ingredients

  • ¼ cup Yogurt natural, vegan
  • ½ cup Sugar white, granulated
  • ½ cup Butter vegan, melted
  • 1½ teaspoon Ground Cinnamon
  • 1½ cups Barley Flour
  • ½ teaspoon Bicarbonate of Soda (baking soda)

Instructions

  • In a large mixing bowl, beat the yogurt and sugar until smooth.
  • Now add the cinnamon and melted butter and beat again.
  • Add in the barley flour and bicarbonate of soda and beat until you have a smooth dough.
  • Form into a ball, wrap in clingfilm and refrigerate for at least 2-3 hours, preferably overnight
  • Preheat your oven to 160c.
  • On a well floured work surface, roll out the chilled dough to ⅛ of an inch (very thin). This will ensure a crisp cookie.
  • Place on the lined or lightly greased baking sheets and bake for 8-10 minutes, or until dry and matte looking to the touch. If a finger touch leaves in indent, return to the oven for a couple more minutes.
  • These cookies don't really colour too much during baking.
  • Leave to cool on the tray for 5 minutes before removing to a cooling rack.
RECIPE BY Freya

Nutrition

Nutrition Facts
Finnish Cinnamon Barley Cookies
Amount per Serving
Calories
42
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
5
mg
2
%
Sodium
 
27
mg
1
%
Potassium
 
17
mg
0
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
61
IU
1
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information Disclaimer

The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.

Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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