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Honey Cookies



1-1/4 cups potato starch

¾ cup tapioca flour

¾ cup brown rice flour

¼ cup sweet rice flour

1-1/2 tsp xanthum gum

½ tsp baking soda

½ tsp baking powder

3 large eggs

1 cup oil

1 cup honey

½ cup agave

These cookies are soft, sweet and the perfect ending to a Rosh Hashanah celebration. I’m happy to report that my taste testers, munching happily away, remarked that they were just like regular sugar cookies.


  1. Preheat the oven to 350 F°. Line 2 cookie sheets with parchment paper.
  2. In a bowl, stir together the potato starch, tapioca and rice flours, xanthum gum, baking soda and powder; set aside.
  3. In the bowl of an electric mixer fitted with the beater attachment, beat together the eggs. Slowly add the oil, and then the honey and agave, until well combined. Add the dry ingredients to the bowl, mixing well until well combined.
  4. Using a medium-sized ice cream scoop, scoop batter to form cookies. Place on prepared baking sheets, about 2” apart.
  5. Bake in the center of the preheated oven for 14 minutes or until browned.

Makes about 40 cookies.