In a large bowl, combine all the dry ingredients and mix together.
3
Mix the wet and dry mixtures. Add the raisins and walnuts and mix some more. If the mixture seems too wet, add a bit of flour. If the mixture is not binding together very well, add an egg white.
4
Cool the mixture for 20 minutes in the fridge.
5
Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe--this burns more easily).
6
In a medium bowl, mix all the wet ingredients together.
6
Drop batter by teaspoonfuls onto a baking sheet. It may be a good idea to line the sheet with parchment paper. Press the teaspoonfuls with a fork to ensure even baking.
7
Bake for about 15 to 20 minutes or until golden on the bottom of the cookie.
