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If you’re looking to celebrate the Rosh Hashanah holiday season more aligned with your nutrition goals, this lighter version of the classic honey cookie is a must-try. They are lower in sugar than your standard honey cookie, made from whole grain spelt flour, and are even egg free so they can be enjoyed by anyone with an egg allergy.
Yields 20 cookies
2 cups whole spelt flour
2 teaspoons baking powder
2 tablespoons coconut sugar
1 tablespoon ground flaxseeds
1 teaspoon cinnamon
1 teaspoon nutmeg (optional)
6 tablespoons Manischewitz Honey
2 tablespoons Gefen Applesauce
1/4 cup grapeseed or olive oil
1 teaspoon vanilla
1 teaspoon lemon juice
powdered sugar, for decoration (see note)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix the flour, baking powder, coconut sugar, flaxseed, cinnamon, and nutmeg in a bowl. Add the honey, applesauce, oil, vanilla, and lemon juice, and knead until dough forms a uniform ball.
Form 20 small balls out of the dough. Place on the prepared baking sheet.
Bake for EXACTLY 11 minutes!
Remove from the oven and let cool completely. Sprinkle a little powdered sugar. (I ground my sugar replacement in the blender to get a healthier version.)
Place in an airtight container and store on the kitchen counter.
Sponsored by Manischewitz
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