MAKES 2 DOZEN

If you can't find barley flour, use whole wheat flour for a more crumbly cookie. Date syrup can be found in gourmet and Mediterranean markets. Measure the oil first, then use the same cup for the sweeteners; they will slide right out of the cup. Grapeseed oil is a healthy neutral-flavored oil, but canola or even olive oil works well here. 

- 1/4 cup canola or grapeseed oil
- 1/4 cup 100% apple juice
- 1 1/4 cups maple syrup or date syrup
- 1/4 cup packed dark brown sugar
- 1 teaspoon vanilla
- 2 tablespoons apricot jam
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups barley flour or whole wheat flour
- 3 cups rolled oats


Preheat oven to 350 F. Combine the oil, apple juice, syrup, brown sugar, vanilla, and jam in a mixing bowl and stir well. Stir in the baking soda and salt, then add the barley flour and oatmeal. Stir to combine. Drop the dough by teaspoonfuls onto parchment-lined baking sheets. Bake 15 minutes, or until cookies just start to brown. Allow to cool for 5 minutes, then transfer to a wire rack.