Lauraj I'm not sure but from looking at the recipe I would think that the brown rice syrup is the sweetener for the recipe. I suppose honey would be a swap but then 160g of honey would be a lot. Hopefully someone who knows more about this type of thing can help you.
I'd say the oil is only to grease the cookie tray with, so if you use baking paper you wouldn't need it, otherwise just wipe the tray over. Don't use too much oil or the cookies will go too dark on the bottom.
Jo, thanks for your reply. I like the look of these cookies. This may help.
brown rice syrup = rice syrup = rice bran syrup = rice malt = yinnie syrup Notes: Health buffs like this because it contains complex sugars, which are absorbed more slowly into the bloodstream. It's about half as sweet as ordinary table sugar. Some rice syrups include barley malt, and may pose a problem for people with gluten allergies. Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons liquid for every cup of brown rice syrup)
