Every year by Rosh Hashana I try out another honey cookie recipe in search of the perfect one. While there’s been many good ones (Greg’s tahini honey cookies are particularly good), I’ve never found a dairy free recipe I liked. So, I made my own. These honey cookies are inspired by one of my cookie recipes and my sister who shared her version of it.
While it’s a touch late to be sharing a honey cookie recipe, I only made these the night before Rosh Hashana and because they came out perfectly, it would be a shame to hold onto them until next year. Plus, there’s never a bad time for a honey cookie that is soft, a little chewy and perfectly honeyed.
Dairy Free Honey Cookies
Dairy free honey cookies that are soft, chewy with a delicious spice and honey taste.
Servings: 8 cookies
Ingredients
- 1 ¼ cup all purpose flour
- ¼ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground all spice
- ¼ cup coconut oil melted and cooled
- ¼ cup honey
- 1 egg
- ½ teaspoon vanilla essence or extract
Instructions
- Preheat oven to 180°C / 350°F and prep a baking tray.
- Combine all the dry ingredients and set aside.
- Add the melted coconut oil, honey and sugar to a mixer and mix until combined.
- Add in the egg and vanilla and mix till combined.
- Add in the dry ingredients and mix until everything comes together in a nice soft cookie dough.
- Scoop out 2 tbsp sized balls of cookie dough and roll into a ball. Place on cookie tray 5cm apart (they’ll spread).
- Bake for 12 minutes, remove from the oven, and let cool on the tray. Store in an airtight container.
