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Three Rivers B&B Chocolate Chip Honey Mint Lace Cookies
By Peter Sodhy and Leah Launey, Innkeepers of
Three Rivers Bed and Breakfast

We serve these cookies at the individual Hero Appreciation Months celebrations, here in Three Rivers, along with low-fat cheesecake and fudge, and everybody eats them up!  The cookies spread out and look "lacy". However, if you check the ingredients in most Belgian lace cookie recipes, this combination is healthier and sticks with you longer because of the oats.

Ingredients:

1/2 cup butter (you can use a vegan substitute)

3/4 cup local honey

1 extra-large brown egg (I use Glaum's organic free-range; feel free to use egg whites)

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure mint extract (or use fresh mint)

3/4 cup unbleached flour

3/4 cup oat flour (buzz oats in the blender, until they turn into "flour")

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (I hardly ever use salt and I have omitted it from almost everything, but I'm not brave enough to omit it here, yet!)

1/2 of a 12 oz. package of semi-sweet chocolate chips (or try carob)

Method:
Heat oven to 325 degrees Fahrenheit.  
Sift dry ingredients. Cream the rest. Mix. Stir in chips.
Butter a baking sheet. Drop by even teaspoonfuls and bake about 10-12 minutes, 12 cookies per sheet, until edges turn brown.  
Cool on rack.  Makes 3 dozen cookies

Three Rivers Bed and Breakfast - On a private road 8 miles from the entrance to Sequoia National Park, Three Rivers Bed and Breakfast was built in the Mediterranean style with red tile roof and 2 rooms facing the Main Fork of the Kaweah River.  Each room sleeps 2-4 and is separated by a courtyard on the outside, and high ceilinged common room on the inside. Tel: (559) 561-4270 or visit www.ThreeRiversBedandBreakfast.com