Wholegrain Honey Cookies Recipe
This Wholegrain Honey Cookies Recipe pairs honey-flavored wholegrain cookies with a fragrant citrusy syrup. Combine three nutrient-rich flours: almond, oat & wholegrain spelt to create a delicious round cookie. Top it with a honey-orange syrupy coating. Decorate with white blanched almonds. Enjoy it on Rosh Hashanah and throughout the year!
These cookies are part of Kosher Create’s special collection that features Healthy Dairy-Free Dessert Recipes For Rosh Hashanah.
You may also want to try our dairy-free Mediterranean Wholegrain Orange Honey Cake, a rich honey cake that is coated with a toffee-like citrusy glaze and our dairy-free Mediterranean Wholegrain Pistachio Cookies that are infused with a tangy citrusy syrup.
Visit Kosher Create’s Healthy Dessert Recipe Collection for more Healthy Cookie Recipes.
Wholegrain Honey Cookies
Equipment
- Small Pot
- Small Heat Resistant Bowl
- Electric Mixer
- Large Baking Sheet
- Large Baking Pan
- Pastry Brush
Ingredients
Syrup
- 1 tbsp Honey
- 1/4 cup Fresh Orange Juice
- 1 tsp Orange Rind
Decoration
- 30 Blanched Almonds
Cookie Dough
- 1 Egg
- 1/3 cup Blanched Almond Butter
- 1/2 cup Honey
- 1/4 cup Applesauce (without sugar or preservatives)
- 1 cup Blanched Almond Flour
- 2 cups Wholegrain Spelt Flour (sifted)
- 1 cup Oat Flour
- 1 tsp Baking Soda
- 1/3 cup Water
Instructions
Prepare The Syrup
- Gather the ingredients.
- In a small pot bring the honey, orange juice and rind to a boil.
- Simmer for 1 minute. Let Cool.
Prepare The Blanched Almonds
- Place the almonds in a small heat resistant bowl and cover them with boiling hot water.
- Wait 15 minutes and peel off the skin. Set aside.
Prepare the Dough
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Whisk the eggs and almond butter in an electric mixer until well blended.
- Add the honey and applesauce and continue to whisk for another minute.
- Gradually add the other ingredients and whisk until well blended.
- If the dough is not pliable, gradually add a small amount of water or sifted flour.
Form Small Balls
- Create small balls, about 1 ½ inches (about 4 centimeters) in diameter.
- Place them on a large baking sheet in a large baking pan.
Coating The Cookie Balls
- Using a pastry brush, gently brush the cookie balls with the pre-prepared syrup.
- Coat all the cookies and if there is any syrup left brush them again.
- Bake for 12 minutes or until golden. Let cool.
- Decorate with the pre-prepared blanched almonds.
Notes
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