Can I replace the sugar in cookie recipes with honey? I also have molasses and maple syrup?

I am trying to make cookies without using refined sugar (this includes sugar, brown sugar, and Splenda-type alternatives). I have honey, pomegranate molasses, and maple syrup.





Would it be a bad idea to replace the dry sugar in cookie recipes with honey? If you have any recipes that don't use sugar, I'd love if you could post those too.





Thanks in advance!Can I replace the sugar in cookie recipes with honey? I also have molasses and maple syrup?
Each sweetener will change the texture of the cookie. For example White sugar makes a cookie crisp, substituting brown will make a soft cookie. I suspect your liquid ingredients will make mushy cookies. You may want to really think about what you want. Are you against using white sugar for a reason? If your goal is to make good cookies, use sugar. If you want to experiment with other sweeteners, have a ball, adjust your dry ingredients to try to keep texture/sweetness balance. If you have heard some strange rumor about sugar being bad... you are on your own. (it may help to do some real research on your own).. Just sayin. I could care care less. My goal is to make delicious food.Can I replace the sugar in cookie recipes with honey? I also have molasses and maple syrup?
';As a general guide, when using honey recipes, use less of honey because it is almost twice as sweet as sugar. Replace one cup of sugar for half a cup of honey, and because honey is hygroscopic (meaning it attracts water) , reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added.';





For more infor and tips on using honey in cooking/baking and honey recipes, check out the referred sources below:
It will alter the taste, since sugar only sweetens and doesn't have a flavour. It will also add a slightly more moisture than the recipe originally calls for. However, if you don't mind this, or plan to alter recipe (add a tsb or so of flour) then you should be fine. Otherwise, I would suggest using brown sugar or splenda for the closest subsitute. However, I've never used splenda so I'm not sure if you would need to add less or it or what.
Because of the difference in the texture, most professionals do not recommend replacing sugar with any kind of liquid substitute. Cakes and brownie - go for it. I have done my research and decided it wasn't worth it. If you really want to try it, look at this site first. http://www.cookies-in-motion.com/Sweeten鈥?/a>





Well, I just found something else. rrb21 answered this question about a year ago and here was his/her response:


Here are some of my favs...





http://allrecipes.com/Recipe/Big-Soft-Gi鈥?/a>


Use about 3/4 c honey for sugar





http://allrecipes.com/Recipe/Oatmeal-Rai鈥?/a>


Just 1 cup honey for the sugar and brown sugar





http://allrecipes.com/Recipe/No-Bake-Cho鈥?/a>


1 cup honey for sugar





http://allrecipes.com/Recipe/Cherry-Popp鈥?/a>


1/2 cup honey for sugar





I guess you can give it a shot.





Here is one recipe that has no sugar in it.


http://www.101cookbooks.com/archives/hon鈥?/a>
I've used organic applesauce in my recipies but using it is by trial and error being that it's not a dry ingredient like sugar
you can also use pancake mix instead of flour...thank god they invented ';take-out';
have you considered turbinado sugar (AKA ';Sugar in the Raw';?