‘Tis the season for cookies and cookie swaps. Do you feel like the cookies for this season are always the same? Time to spice things up with this unique recipe that uses honey in place of sugar. Did you know that honey is the perfect ingredient for gluten-free baked goods?
Not only is honey naturally gluten-free, but honey helps keep baked goods moist and mask bitter flavors that may be found in some gluten-free flours. I haven’t baked or cooked a lot with honey, so I am looking forward to browsing the recipes on the National Honey Board website*.
More from the National Honey Board:
This pantry staple is much more than a simple sweetener. With more than 300 varietals in the United States, honey adds its own unique profile to every recipe. In general, lighter colored honeys are milder in flavor, while darker honeys are more robust. Besides giving a touch of sweetness to every bite, honey also adds an appealing golden color for an eye-catching, mouthwatering treat.
GLUTEN-FREE PUMPKIN HONEY SPICE COOKIES
Prep time: 15 minutes
Cook time: 15 minutes
2 cups gluten-free flour blend (I like Jules gluten-free Flour or Better Batter Flour)- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon guar gum powder (omit this if your gluten-free flour blend contains xanthan or guar gum)
- 1/2 teaspoon salt
- 3/4 cup honey
- 1/2 cup softened butter
- 1 cup pumpkin purée
- 1 large egg
- 1 cup chopped pecans
- 2/3 cup dried cranberries
Heat oven to 350°F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added). On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.
Makes about 3 dozen cookies
Nutrition Information Per Serving (1 cookie): 109 calories; 5 g fat; 13 mg cholesterol; 84 mg sodium; 16 g carbohydrate; 1 g fiber; 1 g protein
I love pumpkin cookies and this is a unique twist that I can’t wait to try! Do you bake or cook with honey? What is your favorite way to use honey?
*Not all of the recipes on the National Honey Board website are gluten-free.
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