| |

Wholesome Honey Cookies

When I’m pregnant, I have a lot of mixed emotions (sorry Mr. Smith). Especially when it comes to food. During the first trimester, food was my nightmare, but now at 5 months along I am starting to have cravings for the healthiest, nutritious foods for baby and I – contrasting with dreams of total junk food. I’ve had dreams where I’ve eaten an entire coffee cheesecake to myself (oh.my.goodness) and where I’m in line at food truck for a giant hot dog with all the fixings.  What is up with that?   

I have indulged in a few treats here and there.  My mom got this amazing old-fashioned dark cherry ice cream for our weekly visit and I just had to have it. Yep, that means that I’ve included some dairy in my diet this trimester, when I otherwise wouldn’t.  I don’t know, after a couple of months of not eating anything, I’m cutting myself some slack in that department.

But overall, I want all the salad I can eat, fresh fruits for breakfast and snacks, a variety of nuts, chia seeds and virgin coconut oil in every green smoothie, and vegetable packed stir-fries.  So, I can’t feel too badly about the slips pleasures once in a while…right?

To help overcome those wild junk food cravings and avoid having now and then become daily, I’m making more wholesome cookies (refined sugar-free and/or raw) to have on hand.  Of course, Little A. and Mr. Smith are always happy to be recipients of the goods as well and that equally pleases me.

 For myself, natural, wholesome ingredients and simple recipes are my ideal way of cooking and baking.  It’s a practice of good health in the everyday. Plus, I prefer knowing exactly what goes into my food. Reading store-bought ingredients lists makes me want to run for the hills. For these cookies, there are so few ingredients and they are just the kind of thing you want to be nourishing your body with.  


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Wholesome Honey Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Smith
  • Total Time: 22 minutes
  • Yield: 36 1x


A healthy, nutritious, scrumptious cookie that hits the spot. Gluten-free, dairy-free, refined sugar-free. Tastes like mini muffin tops!


  • 1 cup raw local honey
  • 1/3 cup virgin coconut oil
  • 2 eggs
  • 1 cup unsweetened almond milk
  • 3 1/2 cups gluten-free oat flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  1. Preheat oven to 375 F
  2. Combine virgin coconut oil and honey. Stir in eggs and milk.
  3. Sift together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Combine flour mixture with honey mixture.
  5. Place by teaspoonfuls on a greased baking sheet.
  6. Bake 12 minutes (or until golden brown underneath cookie).
  7. Allow to cool before serving.


  • Optional: Include one cup of chopped dried fruit, such as raisins, dates, apricots…etc.
  • Prep Time: 10
  • Cook Time: 12

These cookies would definitely lend themselves to ginger, all spice, chocolate chips, or even molasses instead of honey.  Okay, I’m going to stop listing ways to eat more cookies – because it’s making me want to run into the kitchen.  🙂 

Happy Friday friends, hope it’s a stellar weekend.


Emily Smith
Latest posts by Emily Smith (see all)

Similar Posts


  1. anything with a title that includes “wholesome” is something i can get on board with asap! Em, these cookies are a sure-fire charmer!! hearing about your dreams gave me a giggle too…i know i’m not pregnant but i’ve had the hotdog truck pop into a few of my dreams too. baha! um, yields 36…okay that sounds about the right amount i could down in a sitting 😉 happy weekend lovely, hope it’s amazing for you guys!!

    1. Lol…I don’t know what it is! Maybe it’s because we don’t have many food trucks in Ottawa, except for randomly Downtown – and it’s just something my subconscious is dreaming about! I once saw a show about food trucks and they had so many from Vancouver with all different sorts of cuisines; it was so appealing! 🙂 Thanks for stopping by Lynn, hope you have a wonderful weekend too!!

  2. Gotta love the wacky dreams the good old pregnancy hormones create, lol. I don’t remember food dreams, but I do remember having crazy nightmares that I would forget my baby in random places. I was starting to worry about my sanity, lol. These cookies are right up my alley…yummy!!! I can’t wait to try them! Sweet dreams 🙂

    1. Hey Kendra! Thank you so much for coming by and letting me know how much you and your family enjoyed them! That’s wonderful 🙂 Merry Christmas!!

  3. Thanks for this recipe. I had to add way more oat flour in order to get the dough the right consistency, but it also made more cookies too. I made some “plain” ones, topped others with a little date paste, and others had dried cranberries added. My family loved them all.

    1. Hi Ginger, you can use melted grass-fed butter, flax seed oil, or avocado oil! Hope you like them, they are a family favourite around here 🙂

  4. HI! I am looking at making these for my sister-in-law who is doing gluten free for her 2nd little one right now, but she is allergic to cinnamon. Is there anything that could be substituted for that. It is difficult to find gluten and cinnamon free baking.

    1. Hi Susan! The cinnamon is just to add some complementary flavour to the oats and honey. You can skip it and try a bit of ginger instead, a tsp of molasses, more vanilla…or just a plainer cookie all together! Enjoy!

  5. I made these cookies once and they came out great, but now I tried making them again and the consistency is of a crumb rather than a dough. I already added some grapeseed oil but that didn’t help. Anything I can still do to salvage it???

    1. I would try a tbsp of creamy coconut oil or room temp butter…or a flax egg ( or an egg white) …if it’s still crumbly you need more binding. Sometimes it can be as much as room temp or the dryness of the flour that can throw a recipe off. If it’s a goner, press into a pie shell top with apples and make a crumbly bake! Warmly, Emily

  6. What a simple recipe! I really have to try this. I can make one batch using the eggs and another batch replacing the eggs with a whole banana (neat trick right? *wink)

  7. Hi

    want to make these but can I replace the rice flour with more oat flour and almond milk with normal whole milk? thanks

    1. Hey, Jess- I used regular whole milk- and they turned out fine, if a bit more like “batter” than cookie dough…I just set the bowl into the fridge for about an hour to firm up before scooping the dough out onto the pans…they turned out fine! I also varied a couple of batches, adding in some ground flax seed, chia seed, some molasses and chopped dates…very tasty!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star