Honey Almond Cookies

These honey almond cookies are the easiest Rosh Hashanah treat you'll make this year — these cookies are dairy-free, gluten-free, peanut-free. Contains tree nuts (almonds) unless substituted. Just almond flour, brown bananas, and honey, stirred together in 5 minutes and baked in 15.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 18 Cookies

Course: Cookies

Calories: 130

Ingredients Equipment Method Notes

Ingredients

2 3/4 cups Almond flour
2 brown bananas the darker, the better
4 tbsp honey
Pinch of kosher coarse salt optional
1 tsp almond extract optional
Powdered sugar for sprinkling (optional)
Substitutions
Almond flour → sunflower seed flour keeps it nut-free if needed; may darken slightly during baking
Honey → pure maple syrup for a vegan version, though it will shift the flavor away from the traditional Rosh Hashanah honey
Almond extract → vanilla extract use if avoiding almond flavor intensity, or if your almond flour substitute makes almond extract redundant
Kosher coarse salt → coarse sea salt use half the amount, since fine salt is more concentrated
Powdered sugar → skip entirely or dust with a little extra almond flour for a sugar-free finish

Equipment

1 Bowl
1 Spatula
1 Cookie Pan

Method

Preheat oven to 350°F.
Stir all ingredients together in a bowl until fully combined.
Roll the dough into small balls and place on a baking tray.
Bake for 15 minutes.
Let cool slightly, dust with powdered sugar if desired, and enjoy.

Notes

Approximate Nutrition (per cookie)

Calories: ~130
Protein: ~4g
Fat: ~9g
Carbohydrates: ~12g
Fiber: ~2g
Sugar: ~7g (naturally occurring, from banana and honey — no added table sugar in the base recipe)

Dietary Notes
Dairy-free, gluten-free, peanut-free. Contains tree nuts (almonds) unless substituted as noted above.