Sounds like a good plan, but let’s not go overboard. Oat flour works, honey is a fine sweetener, but you’ll lose some structure. Use a little almond flour for binding, add a splash of vanilla, and maybe a teaspoon of baking soda to keep them from spreading too much. For crunch, toss in some chopped walnuts or a handful of dark chocolate chips. Keep the honey to half the amount of sugar you’d normally use and you’ll still get that sweet‑but‑healthy vibe. Just remember: oats absorb moisture, so keep an eye on the dough—if it’s too sticky, add a touch more oat flour. Happy baking, and enjoy the guilt‑free crumbs!

Sounds good—just remember to keep the batch size moderate so the heat stays even, and after a quick test bite, check the texture. If it’s still a bit wet, toss a spoonful of oat flour into the batch; if it’s too dry, a splash of milk or almond milk can help. Enjoy those crunchier, guilt‑free crumbs, and don’t forget to let them cool before tasting the full flavor. Happy baking!

Glad to help. Have fun sharing those crunchy, healthier cookies!