The waxworms in these cookies take on a pleasantly thick texture much like the raisins we expect in oatmeal cookies, and a mild, sweet flavor.

Waxworms absorb fewer flavors when baked than when cooked, so I chose to use waxworms raised on honey and cinnamon for half of the cookies. My friends and I thought these tasted the best, but we’re not unbiased. I intend to follow up with blind tastings.

Ingredients

• 2 cup coconut sugar (or brown sugar, but I preferred the coconut texture here)
• 1 cup salted butter, softened
• 2 tsp vanilla extract
• 3 eggs
• 1½ cups all-purpose flour (or try 1¼ flour and ¼ mealworm or cricket powder)
• 1 tsp salt
• 1 tsp cinnamon
• ½  tsp baking soda
• 2 cups oatmeal (ideally the old-fashioned kind with whole oats)
• ¼ cup raisins
• ⅛ - ¼ cup frozen waxworms (expensive unless you grow them yourself – save a few for garnish if desired)

Instructions

• Preheat oven to 180°C / 350°F
• Beat sugar and butter together, ideally with an electric mixer (beat well!)
• Add vanilla, then eggs, one at a time
• Beat oatmeal, raisins, and waxworms into dough
• Drop by large spoonful on cookie sheet
• Press a few waxworms into the tops of your cookies if desired
• Bake until edges begin to brown (about 12 minutes)