Prep 15 mins
Cook 30 mins
A good friend, who shares my love of cooking, gave me this recipe about 5 years ago. I don't know where she got it. Everyone who tastes the cookies, loves them. The recipe has no eggs and for those with gluten allergies, they work fine with rice flour. Do let people know they are made with honey; some people are deathly allergic to it.
- 1 1⁄4 cups flour
- 1⁄2 cup butter
- 1 teaspoon baking soda
- 1 pinch salt
- 1⁄2 cup honey
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Preheat the oven to 300°F.
- Mix flour, baking soda and salt in a separate bowl.
- Cream honey, sugar and butter together until smooth.
- Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
- Add chocolate chips.
- Drop on cookie sheets about 2 inches apart.
- Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
- Let them cool on the pans unti you can lift them off with a spatula to cooling racks.
These cookies were good. I used a veg spread instead of butter. Should have lightly greased the pans though because my first batch stuck terribly. Yield was 30 cookies.
These were very nice cookies and easy to make; especially not having eggs. I think my changes altered how the texture was supposed to be, but they were still good. I subbed whole wheat flour and only used 1c of that. Then I added 1/4c wheat germ (not toasted) and I left out the sugar which I think made them perfectly sweet. The texture (due to my changes) made the cookies come out a tad bit dry and although held together, at this point (just coming out of the oven) they werent binding like I would have liked them too probably due to the untoasted wheat germ. So I suggest following the recipe for desired results. I will make these again, and try using either ground flax meal (I always try to sneak this stuff in somewhere!) or TOASTED wheat germ. Thank you so much for sharing.