Honey cake and apple cake are long standing Rosh Hashanah favorites, but making them egg free and gluten free, as necessary for my family's dietary needs, has proven to be a challenge. But, like life in general, if there is a barrier down one road, you must pursue an alternative route to reach your destination. These apple and honey oat cookies are just the thing to please young and old at your holiday table and festive kiddushim. In addition to being gluten free, these cookies are also vegan.
- Cook Time
- Prep Time
- 4 dozen cookiesServings
- 2 cups uncooked old fashioned gluten free oats
- 1 1/2 cups all-purpose gluten free flour blend with xantham gum
- 1 ¼ cups granulated sugar
- 1 1/2 cups flaked sweetened coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch sea salt
- 1 cup non-hydrogenated margarine (such as Earth Balance Buttery Sticks)
- 1/4 cup honey
- ¼ cup boiling water
- 1 teaspoon baking soda
- 1 cup chopped, dried apples
1. Pre-heat the oven to 300F degrees. Line two large cookie sheets with parchment paper, set aside.
2. In the bowl of an electric mixer, stir together the first 7 ingredients. Add the margarine and honey, and beat on medium speed until well combined. In a small bowl, mix together the water and baking soda. Add to the dough and beat until combined. Stir in the dried apples.
3. Drop rounded tablespoonfuls of dough 2-inches apart on prepared cookie sheets. Bake for 15-20 minutes, or until light brown. Cool on cookie sheets for 10 minutes. Transfer to wire rack to cool completely.
4. Store in an airtight container.
Note: Walnuts make a great addition, feel free to add them like you see in the picture at the end.