In a bowl or in a bowl of a stand mixer beat together sugar and butter. Mix for about 5 minutes. Add an egg and continue mixing until the egg is completely incorporated. Gradually mix in the honey.
In a small bowl stir to combine all-purpose flour, oat flour, baking powder, orange zest, cinnamon powder, clove powder, ginger powder and 1/2 tsp salt. Add the dry ingredient to the butter honey mixture. Optionally add one tablespoon of rum. Mix everything to combine, using an electric mixer. Place the cookie dough in the fridge for about 10 minutes. Preheat the oven to 180 °C / 350 °F.TipYou can make oat flour at home. In a blender (or using an immersion blender) blend the old fashioned oats until you get a nice oat flour.
Bake and serve
Shape the dough into walnut sized balls (about 3 cm / 1.5 inch), and roll them in sugar. Place on a baking sheet lined with parchment paper and flatten slightly so they don’t roll over the baking sheet. Place in the oven and bake for 10 minutes at 180 °C / 350 °F. The cookies need to be soft when you take them out of the oven. Place them on a wire rack to cool, then serve. Store in a cookie box for up to a month.