Honey-sweetened Thumbprint Cookies Recipe
A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.
When I posted this recipe for chocolate chip cookies a while back, a number of you expressed interest in cookie recipes that use no granulated sugar. So, for example, instead of regular sugar, the cookies might be sweetened with maple syrup, honey, agave nectar, fruit syrup, ripe banana, and/or brown rice syrup. I make these little oat-flecked thumb-print cookies using honey as the sweetener. They bake up golden in color, and the oats add a bit of substance to them. They aren't the most attractive cookies I make, but with their jam-filled belly-buttons they're cute enough.
In my continuing fascination with tiny cookies, I made these mini. I used teaspoon-sized balls of dough. You could do larger, tablespoon-sized versions if you increase the baking time by a few minutes (and the amount of jam needed to fill the cookie dough).
And because of their diminutive size, truth be told, instead of using my thumb to make the imprint, I use my pinky finger instead.
Related links: A few other treats made without granulated sugar:Nikki's Healthy Cookies, peanut butter cookies, and I'm betting that you could do these bran muffins without the granulated sugar as well.
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Honey-sweetened Thumbprint Cookie Recipe
2/3 cup honey (I use a clover honey)
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely
Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each "well" to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won't spread as much, but I'm usually too impatient.
Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.
Makes a few dozen cookies.
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Comments
Gluten-free substitution: I substituted all-purpose gluten free baking mix for the flour and flax seed meal for the oats. I added a dash more of the baking mix and these turned out great! They are also really moist. So happy to have a quick gluten free-dessert other than PB & Honey! Thanks for this recipe!
HS: Thanks for the insight Keli!
These are so cute!!! I just added this one to my personnal cookbook.
Thanks!
Amazing!!! Thanks. These are so delicious. My husband doesn’t generally like the jelly thumbprint cookies, but with the oatmeal & honey they are a whole new cookie, bursting with flavor! In fact he ate more of these cookies than I have seen him eat of any! They will be a perfect desert to bring to any gathering.
No egg is an added bonus; I don’t feel nervous at all about eating the fabulous dough 😉
Heidi, I am an avid follower of your blog, though I rarely get the chance to
cook, my sister and me love cooking and ogling at the recipes and
thinking about what to cook up next. We are indians born and bred in
Singapore and still quite rooted in indian culture but our food intake
is a vegetarian version of almost anything ( with exception of whole
meat and seafood ) you can get in Singapore.
In Ayurveda, there are three classes, or three modes of
foods/activities that will influence your mind, spirit and body. They
are sattvic, rajasic, and tamsic.
1) Sattvic – dairy products, honey (uncooked), fruits, vegetables,
pulses, grains, legumes, some mild spices like cumin, fennel, ginger,
turmeric, black pepper fall into this category. These foods are said
to promote the well-being and upliftment of mind, intellect, body and
emotions.
2) Rajasic – Tea, Coffee, Chocolate, Radishes, Strong spices like
chillis, garlic, onions, and other stimulating food. These increase
creativity in the mind, but excessive foods will create restlessness,
and irritation. ( Basically foods that promote ‘passion’ in the mind
and body)
3) Tamsic – Meat, Eggs, Seafood, Alcohol, Spoilt foods, foods that is
leftovers. It is said that these foods increase in inertia in the
body, and mind.
What happens when honey is cooked or heated or boiled is that its
sattvic properties of being a good, all-round ayurveda medication in
itself…. it loses these beneficial anti-oxidant healing properties,
and becomes rajasic – meaning that it becomes a stimulant.
I guess it is does not become toxic in the sense of being a toxin like
snake venom to the body, but it becomes stimulant thus it can
potentially lead to imbalance (restlessness and irritability) if
excessively consumed. So many numerous health spas are promoting
detoxification, I am sure that none of the clients are really
poisoned! More that they are clearing waste products and imbalances in
the body caused by stimulants.
Honey can be added to foods, it can be warmed to a temperature which
you can dip your finger into, meaning you can add it to teas, and
beverages, when they are of a sippable or consumable temperature. This
will make sure that honey still retains its beneficial properties.
That is what they say about honey & cooking.
I guess in those who follow Ayurveda, they are a bit fanatical about
honey, firstly because frankly speaking you can’t get genuine honey in
the common grocers in India, mostly it is sugar syrup and just a hint
of honey. And those who need genuine honey, have to harvest it from
wild beehives themselves in villages, and it pretty expensive to get
it from the Ayurvedic store man. So that is why they over-zealously
guard the honey from being heated or cooked, as basically it loses its
precious goodness. And it is practically absent in Indian cooking.
Usually those who are undergoing Ayurvedic treatment, have to change
their class of foods that they take, and for them, they have to stick
to the sattvic mode of foods for detoxification & healing to take
place. For them heating honey is a no-no, so it tea coffee, chilli,
onions or garlic…
I am not sure about the processed honey we get from Australia in
stores, I guess those are heated already.
Well overall, in my opinion, as long I like to eat chocolate once or
twice a week, need my food to have a bit of chilli, and need my
morning coffee… I don’t think a bit of honey cooked/baked or added
to my Starbucks coffee will make any difference to me.
I hope I could clarify. With lots of warmest regards, Veena
Silly question: when the recipe calls for 1/3 warmed coconut oil, do I measure 1/3 cup of (solid) cocnut oil and then warm to melt, or melt first and then measure out 1/3 of a cup? Or maybe it doesn’t matter? Something tells me I should have learned this in 6th grade science class, but I was probably too preoccupied thinking about cookies…
HS: Inga, measure it, then warm it 🙂
Dear Heidi,
You live in California, one of the best places to find Ayurvedic physicians! Just ask around and you can confirm about the ill-effects of heating/cooking honey. I recall reading an excellent book on Ayurveda by Dr. Robert Svoboda and I believe that he’d mentioned this too.
“Toxic” is the term used in Ayurveda. I certainly don’t think it means fatal/life-threatening. My understanding is that it can cause an imbalance in your system.
I am not aware of other traditonal cultures but I can vouch for the fact that traditional Indian cooking does not involve cooking with honey. It is always consumed raw. love, Lakshmi
HS: Thanks Lakshmi. And thanks for the insight into how the term toxic is used. Imbalance gives off quite a different connotation. Surely there are some published reports available somewhere about this? I mean, a quick google search didn’t turn up much with any depth. I’m going to shut down the comments on this post now, but if anyone has more insight, please email me.
They look like Cherrios with a dot of honey inside. they look good to!
Thank You for this it was great and I loved it and hopefully it can be passed on to many others who will also love it. !!!!!!!!!!!!!!!!!!!!! :~)
I am going to try this at home. I am sure that the entire family will love this recipe especially my kids who loves cookies.
I love it! I’m making these for my 14 month old son (and myself) tonight! I hope you continue to post recipes for sweets with alternative sweeteners, or if you use sugar in a recipe maybe it’s possible to add the measurements for honey or agave. I’m quite sensitive to sugar, and kids definitely are. I’d love to be able to share your healthy recipes with my whole family!
Thanks again for the deliciousness!!!!
If honey is toxic when heated then why do they pasturize it?
These look wonderful. I was just lucky enough to pick up some great honey at the Pike Place Market here in Seattle, and I think this will be the perfect way to use it.
I made these over the weekend and they’re great! I only used the zest of 1/2 a lemon which was plenty for me and I was just a little short on the honey so I filled in with a little light molasses. I used Polaner blackberry jam and I’m definitely looking forward to trying them with other flavors as well!
Thanks for these Heidi – I made them yesterday, using agave instead of honey, and ginger jam – and they’re awesome! Next time I’ll add seeds and possibly ground almonds – and then, I think they’ll be the perfect cookie. I stuck to your size, and now I don’t think I’ll make large cookies again! You’re a star and your blog is my absolute favourite.
My apologies for being absent from the comments here for the last couple of days! I’ve been making my way back from a remote mountain monastery in Japan, and just touched down in San Francisco.
I too would be interested in more information regarding heating honey. Baking and cooking using honey has been done in (many) traditional cultures for a long, long time – for example, I’m always running into honey-baked goods in the Mediterranean. And although I can understand how some of the beneficial properties in honey can be destroyed with heat, I’d be interested in hearing more from those who believe this practice to be unhealthy/toxic. I can’t seem to get beyond the “word-of-mouth” wisdom…which I certainly wouldn’t simply dismiss in this instance, but I’d love to hear more – studies, symptoms, testimonies. Thx, -h
I can’t believe Trader Joes is expensive. You are spoiled! If I could get to a Trader Joes (80 miles away) I’d be thrilled. But you can buy awesome Agave Nectar from Madhava online. I noticed that Amazon sells a case of I think six 12 ouncers for around $20 – $25. The hazelnut is killer in drinks. No more sugar for your coffee! I don’t use coffee, but I like it in my soy milk “notalatte” that I make. I’m mentioning it, because it’s hard to find and I want it to become more popular. I love it!
wow! this look so cute!!
Heidi-
The comments on Wild Fried Rice are closed but I just wanted to thank you for that recipe!! I’ve been trying to convert my otherwise health-conscious boyfriend to brown rice for a few months in vain. Just made this last week after a long day at work for both of us when we normally would have gotten takeout. He thought it was the BEST fried rice he ever had and it was so easy and quick (I used frozen brown rice from Whole Foods that you mentioned in a previous post — it’s now a staple for me).
PLEASE PLEASE PLEASE continue to post your “lazy” recipes. This recipe exemplified just what so many of us need to get us cooking more — imaginative, easy, healthy and fast with ingredients that we likely already have.
Thanks for sharing and being a culinary inspiration!
Hi Heidi. I just wanted to tell you that I tried your Lemony Chickpea Stir-fry recipe and loved it!! There’s a post about it on my blog.
Thanks for the recipe!
Yum, healthy, and beautiful too!
Cute as a button, delicious I bet too.
Looks good. I made a similar cookie dough recipe with honey last year when I made my hamantaschen.
Thank you thank you thank you, Heidi! My manfriend doesn’t eat sugar (he quit it two years ago, dropped a bunch of weight and feels GREAT!), but I do, so I’m always trying to find ways to make tasty desserts for us that both of us can enjoy. Honey is a great alternative to white sugar.
I made versions of these cookies at Christmastime growing up; one way to “gussy them up” is to add a step right before baking: finely chop up some nuts (walnuts are nice), whip up an egg, roll the cookies in the egg and then the nuts, and stick them in the oven. You can skip the egg part if you like and just roll them in the nuts, too (the egg does make a nice adhesive, though). I use strawberry and mint jelly to fill mine, so you wind up with these nut studded cookies filled with jewel- toned jellies. Pretty AND delicious!
If anyone can make on-the-unattractive-side cookies look adorable, it’s certainly you, Heidi!
If anyone can make on-the-unattractive-side cookies look adorable, it’s certainly you, Heidi!
What is the texture of these cookies. Do they crisp up or stay chewy?
I have made Nikki’s Heatlhy Cookies many times already and sometimes eat them for breakfast.
These sweets look absolutely gorgeous!
Thank you so much for all you do…providing whole grain recipes and desserts without granulated sugar!!! I’m allergic to all cane sugars. Thank you! 🙂
those are some cute-looking cookies. and honey is a healthy substitute. Thanks for the recipe.
Best,
Siri
Hi Heidi,
I can’t wait to try these! My kids love to make “healthy” recipes with their mom, so these will be a hit. Coconut oil gets such a bad rap, but it is so good for us – our cells know how to use it! I cook with it all the time and recommend it to my clients too.
Wonderful! These looooook so tasty. I love thumbprint cookies but they are even more adorable since you made them mini:) Definitely gonna try these!
I think they’re adorable! I might have to make these tonight.
I have not seen these type of cookies before. I like the idea of jam in the middle.
Sweet without being too sweet. This could be useful in other cookie recipes too.
If you are looking for amazing honey, you should try Savannah Bee Company honey. There is an organic acacia honey, as well as several other varieties including orange blossom, tupelo, and black sage, to name a few. The packaging is stunning — esp. the tall flutes. Ted Dennard is the guy who started the company several years ago in Savannah. He’s totally obsessed with bees!!!
Thanks, Heidi! Looks great.
For all those concerned with heating honey and referring to Ayurveda, please watch out for eating Ayurvedic medicines made in India, because you may get arsenic poisoning! http://www.ncbi.nlm.nih.gov/pubmed/18728265
Seriously, I’ll continue eating honey in baked goods and in tea, and I will live a long happy life… especially if I eat more recipes from this site!
When too young, I married a fellow who had beehives, in Arizona. His father had shipped honey off by the train car load and bought land to build rentals for his retirement from his labor and profit. I did a little research on the honey comments about heating, and my opinion is enzymes can be killed with heating, but I have a favorite honey caramel recipe, and we never got sick. It’s kind of hard to dissolve honey in cold tea. Everything can become difficult, like the lead coming in contact with maple syrup processing, which agave brand isn’t heated too much to be considered raw, etc. Here’s a site for agave recipes: http://www.dld123.com/sweetsavvy/sweeteners/summary.php?id=Agave%20Nectar
On Thumbprints: My favorite jelly in them is raspberry. They are really attractive on a cookie plate. I made these rolled in egg white and finely chopped walnuts, for my wedding in ’72. I’ll have to try the honey recipe. Thanks.
Love your blog and the pictures and the recipes and your sunny attitude, Heidi… 🙂
Have been reading this blog for the longest time now and like Pratibha, I thought I’d add too – as per Ayurveda, honey when cooked turns toxic. As I understand, it’s meant to be consumed in its natural form. Even when you add it to tea, it is recommended that the liquid be cooled to room temperature before adding honey…
A while ago Bittman said that the secret to chocolate chip cookies was letting the dough rest in the fridge for at least one day, preferably two.
Have you ever tried that with this recipe?
Love the belly buttons, and love anything mini! My daughter is totally into making minis: She takes cherrios, dips them in chocolate, then sprinkles, or tosses them in confectioners’ sugar and calls them donuts. Or, she frosts layers of sandwich cookies, decorates…and calls them layer cakes. I’m going to post several of her own creations, and some from a book, soon….
These are so cute, and I love the idea of using honey. Yum!
I just made some honey-sweetened cookies and they didn’t impress, but I am not ready to give up … definitely trialing this recipe!
Yay! and Thanks! for another non-dairy cookie option! Woot!
YUM YUM. These will be the perfect presentation for my homemade jams & jellies. Thanks.
My 4-year old’s birthday party is coming up, and these would be perfect! Do you think I could make them ahead and freeze, or would they need to be fresh? If not, do you have any idea how many days ahead I could make them and still taste good?
I too have enjoyed experimenting with substituting other sweeteners for white sugar. But I find agave nectar – at least the small bottle I get from Trader Joe’s – to be *incredibly* expensive for baking purposes. Does anyone have a good, and less expensive source?
Btw, for those who’ve enjoyed Heidi’s cookie recipes, check out the Pine Nut Rosemary Shortbread and the Triple Chocolate Expresso cookies. Both totally divine, both now much-clamored for from my list of holiday baked-goods gift recipients!
Pam
I could see the tartness and sweetness in lingonberry jam starring in this cookie 🙂
Thanks Heidi! I have just put the granualted sugar on the back of the top shelf in my kitchen in attempts to use other types of sweeteners. This recipe will be part of my new cooking repertoire! By the way, I never liked brusselsprouts until I came across your recipes so thanks for that and everything else 🙂 I always look forward to your new posts!
I love all your great cookie recipes. I make Nikki’s Healthy Cookies for my grad school cohort all the time! The Jewish holiday of Purim is coming up and the delicious cookie called hamentaschen is the traditional Purim treat. Do you know of any special hamentaschen recipes?
I’ve very recently (like, last weekend) starting experimenting with baking, and I can’t wait to try one of your heathier baked treats! The banana cookies especially caught my eye but these look amazing too. I just have to make them and bring them into work FAST before I eat the whole batch!
Oh, how sweet those little pinkyprints are–not unattractive at all! Thanks, Heidi!
I’ve been pretty gung ho on the idea of using honey to replace sugar, and was a little surprised at the comment about honey being toxic when heated. Does anyone have any further information on this/what kind of toxic effects it has, if any? I had never heard this before.
Thanks,
Genevieve
Oh I love coconut oil in baking…it is so underused I think. Although I seem to use it mostly to season my cast iron cookware so I suppose I’m just as much at fault as everyone else. I have been very into tiny cookies lately. There is a wonderful Italian coffee bar around the corner from my office that sells only miniature sweets, and it is the perfect thing with my afternoon cappucino.
I have a recipe for these – the full sugar version – and only make them for special occasions. They are so yummy! What a great alternative.
thank you! this is exactly my kind of cookie. i bet some raspberry jam would make ’em even prettier. but i have to say, i rarely have patience for tiny cookie making 🙂
I really baking with oats. I recently made strawberry rhubarb tarts using oats, ground almonds and ww flour. I used agave for the fruit filling. I’ve been using agave a lot lately, but not always with success. It’s trial and error.
The “mini” cookie thing is such a wonderful idea for us out here who like just a touch of sweet something and still maintain good health and nutrition.
Thanks for this! In my quest to go gluten free with desserts, everything I find has white and/or brown sugar in it. If I’m not having wheat, I don’t want sugar either. I made your Creamy Lemon Bars with a gluten free crust sweetened with Xylitol and then the custard part sweetened with Agave Nectar. I thought they were good. Better the next day. Even better with fresh blueberries on top.
These look great! I love the idea of using coconut butter!
Hi! I live in a very small apartment and I don’t have an oven to bake cookies. I wonder if you have any receipe for toaster oven? Or should I reduce time or temp? Thank you.
These cookies are adorable. I love the little dollop of jam in the middle.
These look great, but for a more heart-healthy option I am going to use macadamia nut oil instead of butter or coconut oil!
I love your recipes but would like to see some nutritional information along side the recipe. When watching your weight it comes in very handy!
Those itsy bitsy chocolate chip cookies rocked my entire universe. These look great, too, but I must admit I’m doubtful that anything could be as good as those tiny bites of wonderful…
Oh, Heidi! I adore thumbprints — anything with jam, really — and making them more healthfully is an even bigger treat. Thanks so much for posting these!
These look perfect for a ladies’ Afternoon Tea! I love the fact that they’re made with honey (we have plenty of honey from our bees) and whole wheat.
I was going to share the recipe from Sean as well….the almond thumbprints with maple syrup are have been a regular staple in our household for 20+ years. thanks Heidi your blog is the best!
mmm.. these look delicious. Thanks Heidi!
These look and sound delicious Heidi!
It’s a ways off before the bees are ready to share honey with me, so C&H will have to do. These look great and I think I may have to go old school and roll the dough balls in nuts before making my thumby impression. Thank you Heidi. TC
I am always baking and don’t have any sort of sugar in my kitchen. Honey, agave and maple syrup are the only sweeteners I ever use. I have a couple healthy baking recipes on my site- biscotti, muffins, breads… but my fave is my Ultimate Healthy Cookie- and on my site I have the reasons why each ingredient is so healthy:
The Ultimate Healthy Cookie
* 1 cup of flour (any kind works)
* 1/2 cup ground nuts (any but peanut)
* 3 tbs fresh ground flax seeds
* 1/2 cup raw honey
* 1 egg (optional- you can always just add a little extra water)
* 2 TBS extra virgin, cold pressed coconut oil
* 1/2 cup apple puree (about one apple with peel in the blender or use 1/2 cup organic 100% pure apple sauce)
* 1 tsp baking soda
* 1/4 tsp salt
* 1 1/2 TBS cinnamon
* 2 tsp dried ginger
* 1 great big heaping spoonful of love
Additional options- choose one or all of the following: 1/4 cup dried fruit of choice, 1/4 cup chips of choice (carob? chocolate?), 1/4 cup dried coconut, a dollop of favourite jam, fruit spread or fruit butter (I used Prune, Honey Lemon Butter- recipe coming soon).
1. Preheat oven to 350.
2. Mix dry ingredients in one bowl and mix the wet ingredients (honey, coconut oil, apple puree, egg) in a second bowl.
3. Now mix ‘em all together
4. Place on cookie sheet (they will about double in diameter in the oven so space them out).
5. Slip into the oven and bake for about 20 minutes until they are golden and appear dry. They will bake up chewy and delicious.
These look gorgeous, but I’m reluctant to use coconut oil in cooking (it makes delightful soap) as I believe it is, unusually for a vegetable fat, high in saturated fat? I could well be wrong here, of course.
These look great! I recently made Almond Butter Cookies based on your peanut butter cookie recipe that uses maple syrup as a sweetener. They came out perfectly.
These look great! I recently made Almond Butter Cookies based on your peanut butter cookie recipe that uses maple syrup as a sweetener. They came out perfectly.
Those Keebler elves have nothing on you! Your pinky cookies are simply magical.
I never use sugar in baking–only natural sweeteners like maple syrup, agave nectar or brown rice syrup. I also can’t use eggs, dairy or wheat, so it was a bit of a challenge at first, but now that I’ve tinkered for years with the formula, I my baked goods come out comparable to traditional varieties. These cookies are adorable. I bet they’d be great on a buffet table or at a party–you could really serve a crowd!
Heidi,
I have enjoyed your recipes, and have tired a number of them. When I make your ‘sweet’ treats, I always substitute honey, maple syrup or other items for the sugar.
I have not cooked with white sugar for 32 years. I love to bake, and I have four children, who grew up loving my cookies, cakes (with frosting), cinnamon rolls…etc. I believe that to also eat healthy, you need to cut out the white sugar, and cut back the amount of sweetener asked for in a recipe.
Your black bean brownies were a hit, and a surprise when people found out what the ‘surprise’ ingredient was.
I have made thumbprint cookies for so many years. This is one that the kids have always asked for, as one of the Xmas cookies for me to make.
Pinkyprint cookies! These sound delicious, and I probably couldn’t be trusted to eat just one.
They are looking so beautiful Heidi..I am in love with your mini-cookie idea..I am thinking of using canola/olive oil instead of Ghee here (for cholesterol reasons). Should that work?
-G
Thanks for another great, natural recipe Heidi. I’m sure these leave great room for some creativity. Thanks again!
Heidi,
What a great recipe and always wonderful to use natural sweeteners besides conventional sugar. These cookies also have my other favorite ingredients: whole wheat pastry flour and coconut oil. Thanks for your inspiration and lovely photos as per usual!
Nancy
http://testkitchenette.wordpress.com
I always enjoyed these ones from the Post Punk Kitchen:
1 cup raw almonds ground
1 cup ground oat flour
1 cup whole wheat pastry flour
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup coconut, canola, or olive oil
1/2 cup maple syrup
Fruit juice sweetened jam
Directions
Preheat oven to 350 F. Lightly oil a cookie sheet. Combine ground almonds, oats, flour, salt, and cinnamon. In another bowl combine oil and maple syrup. Add wet to dry and mix lightly. Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb. Fill indentation with jam. Do not overfill. Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.
Is white wheat flour similar to whole wheat pastry flour?
Prathiba,
if heating honey makes it toxic, what happens when I add honey to my hot tea in the morning – is that toxic, too?
How DO you use honey, then?
I am going to try these! I love that they are all whole grain and natural! Thanks!
Heidi,
You have a wonderful community going here! Thank you for sharing your passion & generosity.
Just thought I would point out one thing though – quite a few of your recipes call for cooking with honey. Honey should never be heated or warmed.
Reason : Honey, gathered from flowers has a powerful anti-oxidants & fragrances ( all of which are complex hydrocarbons & quite a few of alkaloids)
Any form or applying heat to honey makes it toxic ( baking, grilling, on the pan, etc etc. – direct heat or indirect heat)
The best way to use honey as part of food is take the cooking vessel off the stive, cool it a bit and add when warm.
That is the also reason why Ayurveda specifies never to heat / cook with honey.
I’ve made Nikki’s cookies and the tiny chocolate chip cookies you posted a few weeks back and have loved them both. I’m excited to try this recipe and love how tiny they are!
I have never tried my hand at baking and I am really very apprehensive of my skills. I recently purchased a microwave. Could you please guide me how to use the same for this recipe of honey sweetened thumbprint cookie. 🙂
I was given some really lovely wildflower honey by a friend yesterday and was wondering what to make with it. I found a recipe for a honey sponge cake (which once i make it i will share) and will definitely make these.
Thank you!
I love tiny cookies! And I love honey — so this recipe is perfect 🙂
I use silan (date-syrup) instead of honey in cookies and cakes. It should work here too.
Heidi,
Thanks so much for the honey-sweet recipe. I like to use honey because it’s local to me, among other reasons. These remind me of the cookies my mom used to make at Christmas (‘cept healthier). I think I’ll make these tomorrow (today?). What are we doing up at 4 a.m.?
Thank you so much for this recipe. I’m on a diet, and this will perk up my bland taste buds!
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