Friday, September 14, 2012

Oatmeal and Honey Cookies (egg-free)

I may be using up my honey too quickly! I managed to buy some for less than 30 shekel/kg and I got some for free as well (sorry, that deal is long gone). So I felt like I could indulge. I made honey-teriyaki chicken, honey-sweetened challot, honey cakes, and now, oatmeal and honey cookies.

I kind of winged this recipe today, using my Oatmeal-Molasses Cookies as an inspiration, but really it needed a lot of changing it up!

Here's my recipe for these delicious confections! They are 100% whole grain! And are only honey sweetened. And are delicious. (They are not super-sweet, but they have a great honey flavor, if that makes sense to you. If you want them sweeter, roll them in powdered sugar before you bake them, or add 1/2 c. sugar or so to the recipe.)

1 T. ground flaxseed
1/4 c. boiling water
2/3 c. honey
1/2 c. oil
dash of ground cloves
dash of ground ginger

Mix well.

4 c. flour
2 c. rolled oats
1/2 tsp salt
1.5 tsp baking soda

Combine well. If the dough is too sticky to form cookies with, gradually add more flour as needed. A lot depends upon the humidity in your house and the origin of your flour... I added about 1/3 cup more.

Line cookie sheets with parchment paper.

I used my fingers to form cookies, slightly flattened. Place on prepared cookie sheet. Bake at 190 C for about 12 min.

Shana Tovah!

I filled up my cookie jar. I rarely use my cookie jar, but today I thought, "Why have a cookie jar if I'm never going to use it?!" So now we have a jar full of cookies.

I used the old camera and it's really not working so well these days. Sorry.

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