honey chip cookies
perfect snack
I love baking with honey. Different flavor. Different texture. Always a good adventure.
start with honey and butter
lovely creamy batter
Years ago I sent for a small cookbook called “Cookin’ with Honey” and put out by the Minnesota BeeKeepers Association. They packed 190 recipes into this little book and lots of great tips. Although the recipe I used is straight out of this cookbook, the advice on making substitutions is a great tip to bookmark. Here’s their rule:
add chips and walnuts
Tips for swapping out honey instead of sugar:
• In a cake or cookie recipe that calls for other sweetening, the general rule is to substitute 2/3 cup honey for each cup of sugar in the recipe.
• Also reduce the amount of liquid by ¼ cup for each cup of honey used.
• When substituting honey in baked goods, add ½ tsp baking soda to the recipe for every cup of honey used.
• Bake it about 25 degrees lower than called for to prevent over-browning.
adorn with an extra chip or two
This is a small batch – about 2 dozen cookies. If you’re not sure about baking with honey, this is a good one to cut your teeth on. The cookies are softer than cookies made with sugar and a bit more cakelike. And the flavor is subtle, but definitely honey.
dark chips really work well
Ingredients for Cookies
½ cup honey
½ cup butter
1 egg
1 tsp vanilla
1 ½ cups flour
½ tsp soda
¼ tsp baking powder
½ tsp salt
½ cup walnuts – I roast mine in the oven first for 8 minutes to bring out the snap of the nuts.
1 cup chocolate chips – I used Ghiradelli Dark
Directions
Preheat oven to 350 degrees
Cream the honey and butter and add the egg and vanilla.
Sift dry ingredients together and add to the honey mixture.
Mix just until blended and then add the nuts and chips and stir to blend.
Drop by teaspoonfuls.
Bake for 10 -12 minutes.
Dark Ghiradelli chocolate chips, snappy walnuts and honey make this a wonderful cookie to enjoy.
I made the honey choc-chip cookies today. I bought a jar of raw local honey and realized I did not like the taste didn’t want it to go to waste, found your recipe and made them to see. They are delicious, My son really likes them also! Thanks!!
Lisa, I’m so happy you and your son liked these! Thanks for posting.
I just made these cookies and due to the fact I have several food sensitivities, I made them gluten-free, soy-free, and almost dairy-free (unless you are extremely sensitive to lactose, butter usually doesn’t affect most lactose intolerant people). I’m sure margarine, coconut oil, or other butter replacements could be used.
I made the following simple substitutions:
Substituted the flour with 1 3/4 cups Mama’s Almond Blend All Purpose Flour gluten free flour substitute.
Substituted chocolate chips with Enjoy Life gluten-free, dairy-free, soy-free and nut-free chocolate mini-chips. (I used 1/4 cup so I could use more nuts).
I also used 1 cup of coarsely chopped walnuts.
Added 1/4 tsp. of xanthan gum to keep the soft texture from falling apart.
Hint: Non-glutenous flour sometimes doesn’t brown like regular flour. I baked these for exactly 9 minutes and they turned out very light brown, almost didn’t change color, so take care not to over bake.
Thanks for the careful notes Delilah. This is a very popular recipe, so I hope your notes help others with allergies.
Oh, I was so busy keeping my facts straight, I forgot to mention they turned out absolutely delicious!
So happy they were good! Thanks again Delilah.
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Thanks! I’m going to try this, but with raisins or something else in place of the chocolate chips since they contain sugar.
Due to food intolerance issues, I don’t consume cane or beet sugar (in any form) so am eager to learn how to bake using honey (or maple syrup or date syrup). In my research it says when using honey to reduce the amount of the liquid. However… most cookie and cake recipes do NOT have ‘liquid’ in the first place. So I’m stumped. Do you have any information on how to adapt cookie and cake recipes (using honey in place of sugar) that don’t have liquid to replace?
Thanks for your help!
Hi DesertRose, thanksf for your comments. You are right that most cookie recipes don’t contain much liquid. However, we count the oil and eggs as part of the “liquid” in a recipe. You might use a smaller egg and reduce your butter or oil by just a bit. Cooking with honey will yield a softer product, so a bit less oil shouldn’t hurt.
Cakes however usually do call for milk or buttermilk, so you should be OK there.
May I suggest that you look for a beekeepers association and see if they have more help for you online. My tips came from a booklet I got ove 30 yrs ago from the Minnesota Beekeepers Association.
Good luck with your experiments and happy baking!
I just love your blog – it’s so bright and chreey – it makes me happy every time I visit! I just left you a Butterfly Award on my site – come on over and check it out.Lyla
Thanks Alip! I’ll check out that award.
These were great! Thank you for posting this. Many nutritionists argue that honey is a healthier alternative to processed white sugar. It also seems to have its benefits politically, as well. Great recipe!
So happy you enjoyed them. I think honey has many fine qualities and I got that straight from Winnie the Pooh.