I made these on Friday to bring to a friends house. My friends hubby is pre-diabetic and trying to keep his glycemic index fairly low. I’ve been using agave nectar for quite awhile and finally had a chance to bake from a book called Baking with Agave Nectar. These came out very good. I really like them. I added 2 tbsp of wheat flour to make the cookie dough a bit more like a regular cookie dough. It seemed a bit slack without it.
Here is the original recipe. She really liked the cookies as did her husband and son.
Classic Chocolate Chip Cookies
Baking with Agave Nectar, p. 27
6 tbsp unsalted butter, room temp
3/4 cup light agave nectar
1 large egg
1 tbsp vanilla extract
1 cup barley flour
3/4 cup oat flour
½ tsp baking soda
½ tsp sea salt
½ tsp ground cinnamon
1 cup grain-sweetened chocolate chips
1 cup pecans, coarsely chopped (optional)
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter with an electric mixer until creamy. Add the agave nectar and beat until fluffy, about 1-2 minutes. Add the egg and vanilla extract andbeat until combined.
In a separate bowl, combine the barley flour, oat flour, baking soda, salt and cinnamon. Add the dry mixture to the butter mixture and combine well. Fold in the chocolate chips and pecans. Drop by heaping tablespoonfuls onto the prepared baking sheets and press down slightly. Bake the cookies for 12-14 minutes, until lightly golden. Do not overbake.
Let cool 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.
Makes 2 dozen cookies