I love baking with honey. Different flavor. Different texture. Always a good adventure.
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:
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.
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.
Ingredients for Cookies
½ cup honey
½ cup butter
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
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.