Total Time
27mins
Prep 15 mins
Cook 12 mins

Another sugar-free recipe adapted from "Out of the Sugar Rut". These are very light, sweet and great as a desert, snack or a side to your cup of coffee or tea!

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients and mix well.
  2. Combine next 4 ingredients and add to honey butter mixture.
  3. Add the raisins and chopped walnuts.
  4. Bake at 350 degree F for 12-15 minutes or until just lightly golden brown. (The original recipe called for them to be baked 10-12 minutes but I cooked them longer because they didn't seem to be done enough.) They will turn out soft.
Most Helpful

I'm giving this a 3 star rating as this recipe just did not turn out for me, but I wanted to state the experience and note the one change I made to the recipe. I made as written except I used almond flour (I'm gluten-intolerant). The batter was a bit wet when putting the cookies on the baking sheet (heaping teaspoon size, about 1 1/2 inches apart), but made nice little cookie lumps. As soon as they went in the oven the batter ran and I mean it ran together so that it looked like I had one giant cookie on the sheet ~ like the batter just melted. I thought all was lost but I let them bake, about 13 minutes until slightly browned on top and took them out and cooled them. I then cut them with my pizza cutter ~ wasn't sure how else to do it ~ and cooled completely. The flavor of these cookies is EXCELLENT, the cookies ARE very soft and thin, but in this case did not hold together very well ~ it was a real challenge getting them off the baking sheet without ripping them to shreds. I'm not sure if this is because I used almond flour ~though I have never had a problem subbing almond flour with whole wheat before in any recipe. I will try these again with gluten-free all-purpose flour. Thanks for posting ~ again, these are delicious ~ just turned out a bit of a mess. Made for Spring PAC 2010!

FloridaNative April 23, 2010