Classic Chocolate Chip Cookies

• 6 tablespoons unsalted butter or non-hydrogenated butter substitute, at room temperature
• 3/4 cup light agave nectar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup barley flour
• 3/4 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1 cup grain-sweetened chocolate chips
• 1 cup pecans, coarsely chopped (optional)

1. Preheat the oven to 325F.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, beat the butter with an electric mixer until creamy.
4. Add the agave nectar and beat until fluffy, about 1 to 2 minutes.
5. Add the egg and vanilla extract and beat until combined.
6. In a separate bowl, combine the barley flour, oat flour, baking soda, salt, and cinnamon.
7. Add the dry mixture to the butter mixture and combine well.
8. Fold in the chocolate chips and pecans.
9. Drop by heaping tablespoonfuls onto the prepared baking sheets and press down slightly.
10. Bake the cookies for 12 to 14 minutes, until lightly golden.
11. Do not overbake.
12. Let cool 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

unsalted butter, light agave, egg, vanilla, barley flour, flour, baking soda, salt, ground cinnamon, chocolate chips, pecans

Taken from www.epicurious.com/recipes/food/views/classic-chocolate-chip-cookies-379327 (may not work)