Why are my breakfast cookies turning out dry or crumbly?

Dry cookies usually mean there's too much flour or not enough moisture. Be sure to measure your flour correctly (spoon it into the measuring cup and level it off), and don’t overbake. Slightly underbaking helps them stay soft and chewy.

Can I make these cookies without eggs?

Yes! You can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) or use a store-bought egg replacer. This keeps the texture soft and binds the dough without compromising the flavor.

Why are my cookies spreading too much in the oven?

If your cookies are spreading too much, the dough might be too warm or wet. Try chilling the dough for 30 minutes before baking. Also double-check your baking soda measurement—too much can cause excessive spreading.

Can I cut down the honey or use another sweetener?

You can reduce the honey slightly, but cutting too much can affect the texture and moisture. Maple syrup works as a 1:1 swap, or try mashed banana for a lower-sugar, fruit-sweetened option—just expect a softer, more cake-like cookie.

Why didn’t my cookies brown on top?

These cookies are naturally light due to the ingredients (no refined sugar or butter), so they won’t brown like traditional cookies. If they’re baked through and slightly golden on the bottom, they’re done—even if the tops still look pale.

Farm-Style Desserts

These aren’t just desserts—they’re the kind you make from what you’ve grown, foraged, or stocked in the pantry. Simple, seasonal, and sweet enough to feel special, these recipes are the perfect homestead treat.