Honey Cookies for Mindy

After making some REALLY good Ginger Snap Yummies 'cookies' I realized that honey and molasses should be very similar in a recipe, other than the taste.. So I checked out a few 'honey-cookie' recipes, tweaked them a bit and voila....  #2 is our favorite with the best texture and flavor!   
#1 was a little too, like a granola bar and not very sweet.
#3 was pretty dense and more gooey/chewy.

I baked them all on my pampered chef stone. I pressed some to make them 1/2 the thickness of the ball after I'd placed them on the cookie sheet and others I left as just a ball of dough.. I'd suggest just leaving them as a ball of dough as they were a little more fluffy and cooked in the same amount of time.  I did chill all the dough for 12 hours... just worked out with my schedule that way. 

They're still Gluten-free, Soy-free, Dairy-free, Egg-free, Corn-free,.. etc. :)

#1  based on this Honey-Oatmeal Cookie recipe

2 T + 1/2 t. canola oil or 3 T. butter - room temp
1/4 cup brown sugar 

1/4 cup honey

1 T. flax, ground + 3 T. hot water - let set 5 minutes

1 T. water

2 2/3 T.  of each: white rice flour, brown rice flour & oat flour  

1/4 t. salt

1/2 t. cinnamon

1/4 teaspoon baking soda

1 1/2 cups rolled oats (oatmeal)

1/2 c. raisins or chopped dates, figs, currants, chocolate chips, chopped nuts, etc (optional)

   Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray or use Parchment Paper.  
   Mix together the butter or oil, brown sugar, honey, flax mixture and water thoroughly.

   Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.   Cover and refrigerate for at least 2 hours.

    Drop by heaping Tablespoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.   YIELD: 30 Cookies

#2 is based on this Soft-Honey-Cookies recipe

1/4 cup vanilla sugar

2 tablespoons canola oil

1 T. flax, ground + 3 T. hot water - let set 5 minutes

3 tablespoons honey

6 T. each.. white rice flour, brown rice flour & oat flour

1/4 teaspoon baking soda

1/4-1/2 teaspoon ground cinnamon

1/8 teaspoon salt

     In a small bowl, beat sugar and oil until blended. Beat in flax mixture, beat in honey. Combine the flours, baking soda, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
     Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. Yield: 16 cookies.



#3 is based on this Old German Honey Cookie Recipe

3/4 cup white sugar
1/4 c. vanilla sugar
1 c. shortening,melted or 3/4 c. oil
1 cup honey
2 T. flax in 6 T. hot water - let set 5 minutes
1 teaspoon baking soda
1 1/3 c. each: white rice flour, brown rice flour & oat flour
1/2 t. ground ginger
1/2 t ground cinnamon


In a small bowl, beat sugar & oil until blended. Beat in flax mixture, beat in honey. Combine the flours, baking soda, cinnamon, ginger and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 12-15 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. Yield: 48 cookies.

Remember:   1 T. flax, 3 T. hot water = egg