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

Dairy free honey cookies that are soft, chewy with a delicious spice and honey taste.
Course: Desserts
Dietary: Dairy Free, Nut Free, Vegetarian
Servings: 8 cookies


  • 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


  • 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.
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