Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
Use store-bought gluten-free flour blends for the gluten-free option, but make sure you measure them carefully,
like this or with my favorite
kitchen scale!
If using coconut oil, the cookies may have a faintly detectable coconut flour.
Vanilla extract may be substituted for the butter extract, but the cookies will not have the same iconic taste.
Pure maple syrup or
agave may be substituted for the honey.
You cannot substitute additional honey for the vanilla crème stevia because cookies require a precise balance of wet and dry ingredients. However, you may substitute ½ cup + 2 tablespoons (120g)
coconut sugar (or granulated sugar, if you aren’t concerned about keeping these cookies clean eating friendly) for both the honey and stevia, but the cookies will appear “speckled” if using coconut sugar because it doesn’t dissolve as well.
If chilling the cookie dough longer than 1 hour, it may be necessary to “thaw” the cookie dough on the counter for 15-20 minutes before trying to roll it out. It gets stiffer the longer it chills, so letting it rest on the counter for a short period of time makes it easier for you to roll it out!
Parchment paper may be substituted in place of the silicone baking mat. If using parchment paper, cut the cookie dough into small squares as written. If the parchment paper rips, then place another fresh sheet of parchment paper underneath before transferring to the metal baking sheet.
{gluten-free, clean eating, low fat, low calorie, lower sugar}