These traditional Greek Christmas cookies are covered in just the right amount of a sweet honey syrup, topped with walnuts and have been modified to be gluten free!
Baking during the holidays is a big deal in most Greek houses. If there is one cookie that stands out most as a Greek Christmas cookie, it would for sure be Melomakarona.
I have many memories going to my Yia Yia’s house and helping her make these. The only difference was, she never measured anything… and they always turned out perfect! I used to always try and get her to measure things and she would chase me out of the kitchen with my measuring cups!
After she passed away, I knew I wanted to keep the tradition going with baking during the holidays, but let me tell you… trying to get exact measurements was quite a challenge! I asked two of my aunts and they both told me things like “a small dish of ___ and a teacup of ___” HA!
Don’t worry, I had each of them measure it out and I also have made them now many times and have traditional measurements! The best part… I’ve made them gluten free!
I promise, if you make these and bring them to your holiday celebration, no one will ever know they’re gluten free!
* Whenever baking, I always use and highly recommend Cup4Cup gluten free flour.
Gluten Free Melomakarona (Greek Honey Cookies)
- 2 cups olive oil
- 2 cups vegetable oil
- 2 tsp cinnamon
- 1 cup powdered sugar
- 2 lemons juice of
- 2 oranges juice of
- 1/2 cup brandy
- 7 1/2 cups gluten free flour *I use Cup4Cup
- 4 tsp baking soda
- 1 cup walnuts chopped
- ½ cup sugar
- 1 ½ cups water
- 1 cup honey
- 1 cinnamon stick
- 1 tsp lemon juice
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper and set aside.
Add both oils to bowl and mix.
Add sugar, cinnamon, and brandy and continue mixing.
Put orange and lemon juice in a cup. Add baking soda to cup and stir with a spoon. It will begin to foam, so let the mixture spill into the bowl. Continue mixing.
Slowly add flour and continue to mix. Add flour as needed so the dough is not sticky.
Pinch a portion of the dough off (about 2 Tbsp) and shape in your hands making an egg shape. Place on cookie sheet.
Continue to shape cookies until you fill the cookie sheet.
Using the tines of a fork, lightly press down on each cookie to slightly flatten them out.
Bake for 25-30 minutes until lightly browned.
Remove from oven and allow to cool.
In a saucepan, add the sugar, water, honey and cinnamon stick over medium-high heat. Continuously skim the foam off.
Once it boils, reduce heat to low and add the lemon juice. Remove cinnamon stick.
Dip each cookie in the simmering syrup, allowing excess syrup to drop off using a slotted spoon.
Place cookies on the tray and sprinkle with chopped walnuts.
These should not be stored in the refrigerator. Store them in an airtight container at room temp.
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