The past month I have been working closely with beekeepers and understand more about raw honey for a research project – and that means I have jars of all kinds of honey in the pantry, and while I know they never expire, there is a part of me that cannot see excess. I do love honey in all forms and drizzled on top of everything, it still does not do justice to the number of jars I had.

So, I thought of an eggless cookie sweetened with honey only, and nothing else. The beauty of honey is that it provides both sweetness as well as fat content to the dough.

I used these delicious mithai-like cookies to make an ice cream sandwich with Lemongrass Ginger + Honey artisanal ice cream from Mitti Café – an Ayurveda-inspired lifestyle store + café in Ahmedabad consulted by Kitchen Therapy!

The Recipe
Serves 12 cookies


  • 1 cup + 1 tbsp whole wheat flour
  • ½ tsp baking powder
  • 1/4 tsp baking soda
  • ¼ tsp cardamom
  • pinch nutmeg
  • pinch salt
  • ¼ cup vegetable oil / coconut oil
  • ¼ cup raw honey
  • 8-9 strands of saffron
  • 1 tbsp milk, warm


  • Place the saffron in the warm milk and set aside
  • Whisk the dry ingredients together and set aside
  • In large mixing bowl, whisk together the honey and oil
  • Then add the saffron milk and whisk
  • Add the dry ingredients and mix to make a soft dough
  • Wrap in cling film and refrigerate for an hour
  • Preheat the oven to 180C
  • Line a baking tray with parchment paper
  • Roll out and cut circles or squares as per your preference
  • Bake for 12 minutes or until the edges are slight red
  • Allow to cool completely on a rack before storing in an air tight container

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.