5 cups barley flour
1 cup brown rice protein powder or 1/2 cup more barley flour
2 cups chocolate chips
2 cups maple syrup
1 cup canola oil
2 teaspoon vanilla
Put dry ingredients together in a medium/large bowl. Stir to mix together. You can mix the liquids together in a separate bowl if you think they need to be well mixed but I don't. I just pour all the liquids in the bowl after I have stirred the dry ones together and make sure to stir it all up really good. I line my cookie sheet with parchment paper instead of using a spray oil or whatever because I don't like the added grease and clean up is so easy but you do whichever is best for you. I use a regular table spoon and scoop out the batter then roll it into balls and flatten to about a 1/2 inch. They will pretty much stay the size that you make them not much swelling after baking. The only reason that I roll them is because if you leave them whatever shape they may be if you just scoop and drop sometimes there are little bumps and jagged points that really turn hard and kind of hard to bite into, a little hard for children to bite into. I bake in a 350 preheated oven for 17-18 min. They start to brown on the edges and are done. Then I let them cool about 5 min and move to wire rack and cool completely.
This is only a rough estimate of nutritional content, it would depend a lot on your protein powder but these cookies have about 9g fat 2 saturated, and about 7 g protein. Those are the only two things I pay any attention to when cooking. Protein is very important especially if you can get it from sources other than soy. Best sources are from hemp and brown rice, both of which are available in powder form. Another thing to try are hemp seeds themselves, hemp seeds add nutty flavor to food. I added the seeds one time to the cookies but realized after that I had destroyed the EFAs (essential fatty acids) in the hemp seeds by cooking over 325. If anyone tries them with hemp seeds at temp below 325 post cooking time so I can try it too.