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We’re celebrating Lacy Oatmeal Cookie day with a delicious recipe with friends from @shoppri! Their delicious manuka honey and our gluten free oats blended together into a delectably thin and chewy cookie! Not to mention, we dipped these delectable chewy cookies in melted manuka honey mint chocolates!

  • Servings: 16 cookies
  • Prep Time: 10 minutes
  • Cooking Time: 10-12 minutes
  • Cooling Time: 1 hour


  • 114 cup Irish Steel Cut Oats
  • 34 cup all-purpose flour
  • 12 teaspoon baking soda
  • 12 teaspoon PRI fine-grain sea salt
  • 12 cup granulated sugar
  • 13 cup Shop PRI Manuka Honey
  • 12 cup unsalted butter melted (and cooled)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon PRI flaky sea salt for topping
  • 14 cup melted Shop Pri Manuka Honey Chocolate Candy with Mint


  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, mix the oats, all-purpose flour, baking soda and fine sea salt.
  • In a large bowl, whisk together the sugar, honey and melted butter until combined. Add the egg and pour in the vanilla, whisk until combined. Add the flour mixture in a couple batches, stirring in between additions until combined.
  • Using a tablespoon, scoop out balls of dough, spacing them about 2 1/2-inches from one another on baking sheets. The cookies will spread a lot. Bake for 10-12 minutes, or until they spread, and the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then carefully move the cookies onto a cooling rack. Let sit for at least an hour before dipping in chocolate.
  • To Melt Chocolate for Dipping Cookies
  • In a medium saucepan bring about 2 inches of water to a low boil. Lower the heat to a simmer and place a glass bowl (or oven safe) bowl over the saucepan to fit on top. Slowly stir the chocolate until melted.