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Gluten Free Melomakarona (Greek Honey Cookies)

Gluten Free Melomakarona (Greek Honey Cookies)

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!
Course Dessert
Cuisine Greek
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 60 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


  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Add both oils to bowl and mix.
  4. Add sugar, cinnamon, and brandy and continue mixing.
  5. 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.
  6. Slowly add flour and continue to mix. Add flour as needed so the dough is not sticky.
  7. Pinch a portion of the dough off (about 2 Tbsp) and shape in your hands making an egg shape. Place on cookie sheet.
  8. Continue to shape cookies until you fill the cookie sheet.
  9. Using the tines of a fork, lightly press down on each cookie to slightly flatten them out.
  10. Bake for 25-30 minutes until lightly browned.
  11. Remove from oven and allow to cool.
  12. In a saucepan, add the sugar, water, honey and cinnamon stick over medium-high heat. Continuously skim the foam off.
  13. Once it boils, reduce heat to low and add the lemon juice. Remove cinnamon stick.
  14. Dip each cookie in the simmering syrup, allowing excess syrup to drop off using a slotted spoon.
  15. Place cookies on the tray and sprinkle with chopped walnuts.

Recipe Notes

These should not be stored in the refrigerator. Store them in an airtight container at room temp.