Tips for baking with sugar replacements: Oatmeal and honey cookies

 

Baking is a beautiful activity, but it is also a very exact science; before modifying recipes, you must dominate the originals. Once you decide to substitute ingredients, it is a process of trial and error.

Fortunately, there are many equivalences online that provide a guide about how to substitute ingredients in terms of moisture, sweetness, and consistency. Those are the main aspects to modify.

If you want to use honey instead of sugar, you can do it in a very simple way. As a rule of thumb, you want to use 20% less honey than sugar as it is sweeter.

For example, if your recipe requires 200 g of sugar, use only 160 g of honey. The mathematical formula is to divide the amount of sugar by one hundred and then multiply by twenty.

If you don’t have a scale, you can use a tablespoon that fits about 18 grams full of honey. Also, if you use liquid honey, you must reduce other liquid ingredients by ¼ cup.

The amount of powdered honey is the same as liquid honey, but because it isn’t liquid, you do not require to modify other ingredients. We have an example of a recipe you can try at home.

Oatmeal and honey cookies.

1 1/4 cups quick oats

1 cup white whole-wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon kosher salt

1/4 cup unsweetened applesauce

4 tablespoons unsalted butter melted and cooled

1 large egg

1 teaspoon pure vanilla extract

1/2 cup honey

1/3 cup dark chocolate chips

1/4 cup raisins

1/4 cup well-chopped pecans.

Procedure

Grab a large bowl and whisk the oats, flour, baking powder, cinnamon, and salt. In another bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended.

Pour the liquid mixture into the flour mixture and stir until combined into a wet and sticky dough. Fold in chocolate chips, raisins, and pecans. Cover and chill for 30 minutes in the fridge.

When ready to bake, preheat the oven to 350 °F and scoop the dough into a tray, leaving about an inch of space around each one, and slightly flatten it with your fingers. Bake until they’re golden, and enjoy.

Store them in an airtight container for up to 5 days in the fridge.

Please note that there are no nutritional or glycemic advantages in substituting honey with sugar, but the texture will be more pleasant with honey.

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