Cookies with Nuts and Barley

In Gwyneth Paltrow’s cookbook, My Father’s Daughter, she includes a recipe for “Lalo’s Famous Cookies.”  Lalo is the name for grandmother conferred on Blythe Danner by her grandchildren.  Paltrow claims these cookies are so healthy, she lets her children eat them for breakfast.  I had a hard time letting them cool before snarfing some warm with a glass of milk – great meal.

The recipe calls for 3 cups of whole almonds crushed in a food processor.  Since I didn’t have the amount on hand, I supplemented with walnuts and cashews – worked fine.  Paltrow doesn’t specify the grade of maple syrup, but I used Grade B – supposedly denser – but Grade A should work well too.  The point is – no sugar other than the maple syrup.


  • 4 cups of barley flour
  • 3 cups almonds, walnuts, cashews crushed in a food processor
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup real Vermont maple syrup
  • Your favorite jam (blueberry, cherry, apricot)

Combine all ingredients except the jam, stirring with a wooden spoon. Form into tablespoonful balls; using your index finger, make an indent in the middle of each, and fill the space with jam.  Bake about 15- 20 minutes in 350 oven; cool on a wire rack.

Related Post: My Father’s Daughter

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