• sylviacumming


As a teen, I gave up sugar for a while and was very loud about it. What I mean by that is, I complained about not being able to eat sugar, all the time. All. The. Time. And nobody was stopping me except me! Finally, probably just to shut me up, my dad gave me this recipe for sugarless oatmeal cookies, which uses honey for the sweetener.

I have fond memories of eating lots of these cookies. I have no idea where my dad got the recipe, possibly the Deaf Smith Country Cookbook, a back-to-the land cookbook from the sixties or seventies.

The recipe makes around 4 dozen drop cookies. They are a cakey, mildly sweet cookie that goes well with a glass of milk. Added bonus: if you use pumpkin pie spice, your house will smell like gingerbread.

My notes and comments are in parentheses.


1 C butter, room temperature (I used salted.)

¾ C honey

2 T molasses

1 tsp vanilla

2 eggs

2 ¼ C whole wheat flour (you can do ½ whole wheat and ½ white if you like.)

2 tsp baking powder

½ tsp dulse. (It's a type of seaweed. Regular table salt works fine as a substitute.)

1 ½ C rolled oats.

1/3 C raisins (or more if you like raisins!)

1 tsp cinnamon (I add ½ Tablespoon of pumpkin pie spice, too.)

Preheat oven to 375. Grease or line your cookie sheets with parchment.

Beat butter, molasses & honey until well blended and no lumps of butter remain. (I love the way the molasses looks in the photo below!)

Add vanilla & eggs, beat until well blended.

In a separate bowl combine the dry ingredients. If your raisins clump together, you can add a little flour to them and mix to separate them. Gradually stir dry ingredients into the egg mixture until the dough is well mixed.

Drop by spoonfuls onto a greased or parchment lined baking sheet and bake at 375 for 10 minutes.

Depending on your spoon size the recipe will make between 36-60 cookies.

Thanks, Dad!

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