I did use slightly more honey than the recipe called for . . . maybe a tablespoon more. My cookies were a little too sticky to roll out, so I had to add a little extra flour and dust the rolling pin and rolling surface with an extra-thick layer of flour.
I used King Arthur's White Whole Wheat Flour. King Arthur and Gold Medal seem to be the most corn-free of the widely available commercial flours.
I made just half the batch and it made 2-3 dozen cookies.
From Desserts by Sue Gregg (Eating Better Cookbooks)
"A special holiday cookie. Children will especially enjoy making these."
1/2 cup soft butter
1 cup molasses, unsulfured or blackstrap (molasses may be problematic for some people who are highly sensitive to excitotoxins)
2 Tablespoons honey
Blend together in separate bowl:
4 cups whole wheat flour or whole wheat pastry flour
3 teaspoons baking soda
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Mix dry ingredients into creamed mixture thoroughly but do not overmix.
Wrap in wax paper and chill for 1 hour.
Roll dough small amounts at a time 1/8" to 1/4" thick. Cut dough with gingerbread cookie cutter.
Bake on greased cookie sheet at 350 degrees for 10 to 12 minutes.
Ice when completely cooled, and decorate with raisins and red hots.
The cookies could be made non-dairy by substituting another fat for the butter. I like to use palm kernel or coconut oil to substitute for solid oils (like butter, margarine, shortening) because they are non-hydrogenated oils that are solid at room temperature.
There is a recipe for icing, but I didn't try it . . . it contains a lot of dairy products. We used a different frosting.
I would suggest dried fruit, nuts and puffed grains as decorations instead of candy.