Five-Star Cookies

Try them for yourself and find out why they score so high.

[quicklook-recipe prep_time=”10 min” cook_time=”10 min” serves=”” details=”Makes 16 cookies” ]

This recipe uses healthy barley flakes, which are slightly crisper than oatmeal. They are available from most health food stores.

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 tablespoons hazelnuts, finely chopped
  • 2 tablespoons sunflower seeds, finely chopped
  • 1/4 cup dried apricots, finely chopped
  • 1/4 cup pitted dried dates, finely chopped
  • 1 tablespoon light brown sugar
  • 1/2 cup barley flakes


  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons canola oil
  • 4 tablespoons apple juice


[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.[/step-item]


More Ideas:

  • Use unsalted cashew nuts instead of hazelnuts.
  • Substitute oatmeal for the barley flakes.

[nutrition-info calories=”61″ calories_fat=”” fat=”3g” sat_fat=”0g” choles=”0mg” sodium=”41mg” carbs=”9g” sugars=”” protein=”1g” fiber=”1g”]


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Originally Published in Reader's Digest