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recipecommunity2023-05-31 12:50 am
ysabetwordsmith) wrote in recipecommunity2023-05-31 12:50 am
Recipe: "Sunny Honey Cookies"
Today I made Sunny Honey Cookies. My partner Doug found some honey-roasted sunflower seeds, which are quite tasty, and I wanted to make cookies with them. I am very pleased with the results. :D
"Sunny Honey Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup honey
1 egg
1 ripe banana, mashed
1/8 cup minced dried ginger
1/4 cup honey-roasted sunflower seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup honey. Add 1 egg and mix until smooth. Mix in 1 ripe mashed banana.
Stir in the dry ingredient mixture. Fold in 1/8 cup minced dried ginger and 1/4 cup honey-roasted sunflower seeds.
Drop by tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 13 minutes. Cookies should turn golden when done.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil matches the sunflower seeds and is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the honey will make the honey pour out of the cup better.
I used clover honey because I like the flavor, and locally available wildflower honey isn't great. If you can get good wildflower honey, that's a fine choice.
Mashed banana makes an excellent natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter. Next time, though, I'll double the ginger so it equals the honey-roasted sunflower seeds.
Honey-roasted sunflower seeds were the inspiration for this recipe. If you can't find them, you could 1) honey-roast your own, or 2) substitute plain sunflower seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, since many nuts and seeds taste great when candied.
These cookies bake up soft and pillowy. I think that's because of the banana. I wanted something hippie-esque and feel that I succeeded. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, honey, banana, sunflower seeds) and are delicious but not overly sweet. Also they're quite different from typical cookie recipes.
I got 22 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get stickier. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.
"Sunny Honey Cookies"
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch of salt
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup honey
1 egg
1 ripe banana, mashed
1/8 cup minced dried ginger
1/4 cup honey-roasted sunflower seeds
Directions:
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
In a mixing bowl, combine 1 1/2 cup whole wheat flour, 1 1/2 cup all-purpose white flour, 1 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1 pinch of salt.
In another bowl, use a wooden spoon to mix together 1/2 cup brown sugar, 1/2 cup sunflower oil, and 1/2 cup honey. Add 1 egg and mix until smooth. Mix in 1 ripe mashed banana.
Stir in the dry ingredient mixture. Fold in 1/8 cup minced dried ginger and 1/4 cup honey-roasted sunflower seeds.
Drop by tablespoonfuls of cookie dough onto a cookie sheet. Bake one sheet at a time for 13 minutes. Cookies should turn golden when done.
Notes:
Using a mix of white and whole-wheat flour gives a good balance of color, flavor, and texture plus extra fiber. You can tinker with the mix if you prefer, but you might have to adjust the wet ingredients since whole-wheat tends to be drier.
Sunflower oil matches the sunflower seeds and is a healthy cooking oil. You can use a different vegetable oil if you don't have that. Measuring the sunflower oil first and then the honey will make the honey pour out of the cup better.
I used clover honey because I like the flavor, and locally available wildflower honey isn't great. If you can get good wildflower honey, that's a fine choice.
Mashed banana makes an excellent natural sweetener and lends a subtle richness to baked goods.
Dried ginger is similar to candied ginger but without the thick sugar coating. You can use either. Dried ginger tastes hotter without the sugar to balance it; candied ginger is sweeter. Next time, though, I'll double the ginger so it equals the honey-roasted sunflower seeds.
Honey-roasted sunflower seeds were the inspiration for this recipe. If you can't find them, you could 1) honey-roast your own, or 2) substitute plain sunflower seeds, honey-roasted peanuts (chopped), spiced candied nuts, or some other mix-in. Substitutions would change the flavor profile of the recipe, but could lead you to something new and interesting, since many nuts and seeds taste great when candied.
These cookies bake up soft and pillowy. I think that's because of the banana. I wanted something hippie-esque and feel that I succeeded. They include a bunch of healthy ingredients (whole-wheat flour, sunflower oil, honey, banana, sunflower seeds) and are delicious but not overly sweet. Also they're quite different from typical cookie recipes.
I got 22 average-sized cookies from this batch. Because my oven is small, I baked 9 at a time, putting the remainder of the dough in the refrigerator. Since it uses oil, it doesn't get a lot stiffer when cold, but does get stickier. It still seems to bake the same, though.
This recipe as written is dairy-free and nut-free.