I'm excited to share my delicious Gluten Free Duvshaniot (Israeli Honey Cookies) with you today. These perfectly spiced honey crinkle cookies are delightful for all occasions and easy to make. Feed them to a crowd, and they will disappear!
These gluten free duvshaniot are soft, tender, and unbelievably flavorful. They are boasting with sweetness, but it's not overwhelming. Don't forget to check out all of my delicious gluten free cookies on the blog for more baking inspiration!
I barely remember eating gluten free Duvshaniot when I was growing up. But my grandma made them, and they were terrific. My mom recently found her recipe, and I knew that I was on a mission to replicate it.
My kids like to call these honey crinkle cookies because fo the outside crinkles from rolling in powdered sugar!"
These scrumptious Israeli honey cookies turned out lovely, and I'm so glad I was able to make my own gluten free version. Now I can enjoy them and feel like I am a kid again. If you love recipes that bring back memories, you will love these gluten free cheese blintz too!
Plus, I can share them with my own kids and one day my grandkids and hopefully pass it on to them too. If you're in the mood for more cookies, you should these gluten free chocolate chip cookies too.
What Are Israeli Honey Cookies?
Israeli honey cookies are also known as Duvshaniot. They are a well-known cookie that's commonly used by placing them in gift baskets to give to family and friends.
In Israel, they are used to wish each other good fortune during the new year. You will rarely ever find a gift basket that doesn't have some Israeli honey cookies because it's such a huge tradition. Another Israeli favorite are these gluten free mandelbrot.
- Gluten free flour blend
- Brown sugar
- Baking powder
- Powdered sugar
Are you ready to give this recipe a try? Gather up your ingredients!
Add your dry ingredients to a large bowl and whisk to blend.
In a smaller bowl, add your wet ingredients and whisk to blend. Pour the wet ingredients into the dry ingredients and mix well.
This is what your mixed honey cookie dough will look like. It will be a little sticky from the honey and that is okay.
Use a cookie scoop to scoop up cookie dough and use your hands to roll it into balls. Next, roll the dough balls in powdered sugar.
This is the same process used to make my gluten free chocolate crinkle cookies.
Optional: You can bake your cookie balls as is, or use a glass to gently press down the cookies flatter. Bake at 350 degrees for 7-8 minutes. Remove from the oven and allow the cookies to cool on a cooling rack.
Everyone seems to be in the mood for cookies! I'm one of them. Anyway, these are some of the favorites of our family that I think you're going to want to see.
- Our family loves these chocolate Gluten Free Swiss Brunsli Cookies.
- One of the most popular cookie recipes on the blog, Gluten Free Snickerdoodles are sure to please.
- If a soft cookie is more your speed, these Gluten Free Butterscotch Madeleines are almost cake-like!
Can I make these cookies any time of year?
Yes, while they are typically made during Rosh Hashana, they can be made and served any time of year. Once you taste them, they will become a household favorite, and you will crave them. Especially, when fall hits and you want something with some spice in it.
How do I store them?
You should store these cookies in a sealed container. You can keep them on the counter or put them in the refrigerator. They will last 3-5 days if they are away from heat, steam, and are in an airtight container.
Can you freeze Duvshaniot?
Yes, you can freeze gluten free Duvshaniot cookies if you want to. Place them in a freezer-safe bag or storage container, and they will last 1-2 months in the freezer. This is great for planning ahead.
When you are ready to serve, just take what you want out of the freezer and allow them to thaw. They will defrost within a few hours, and then you can eat them. You could even toss them in the microwave for 10-15 seconds to warm them up if you want to.
- Easy to use mixing bowls that don't slide around the counter when you are mixing the dough.
- A cookie sheet to bake your cookies on.
- 2 1/4 cups gluten free flour blend
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
- 2 eggs
- 1/2 cup honey
- 1/2 cup butter, melted
- 1/3 cup powdered sugar
- In a large bowl, add your dry ingredients and whisk to blend.
- In a small bowl, add the butter and honey and microwave for 30 seconds to melt/soften.
- Add the rest of the wet ingredients to the butter and honey and whisk.
- Pour the wet ingredients into the dry ingredients and mix.
- Refrigerate the dough for 30 minutes to cool.
- Preheat the oven to 350 degrees F.
- Use a cookie scoop to scoop out cookies. Roll each into a ball.
- Take each ball and roll in powdered sugar.
- Place onto a parchment paper-lined cookie sheet. You can use a glass to press the cookies down a bit or leave round.
- Bake for 8-10 minutes until done.
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 78mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.