The most delicious healthy paleo melomakarona

Grain-free, gluten-free, dairy-free, paleo, vegetarian, vegan alternative

Those little orange and honey Christmas cookies are a Greek traditional dessert during the holidays season. The name of those cookies are “melomakarona” which means “honey-blessed” and traditionally they are made with all purpose flour and refined sugar. This is my take on making them healthier for the whole family using alternative flours and honey. So without any further ado lets bake the most delicious healthy paleo melomakarona!

Those cookies are first oven baked and then dipped in a homemade honey syrup and topped with crashed walnuts and cinnamon. If you want to skip the extra step of dipping the melomakarona then you can surely eat those cookies as they are still delicious. However they are not melomakarona. So if you want to keep it traditional get into dipping my friends.

What you will need

  • Oranges: zest and juice. I love to squeeze my own orange juice as the final results is more tasty.
  • Flours: Almond, coconut and hazelnut. As I said, this is a no refined flours recipe. I love to use alternative flours on my baking as you know for a gluten-free and grain-free approach.
  • Avocado oil.
  • Honey.
  • Pantry staples: Baking soda and pumpkin pie spice. I like to make my own pumpkin pie spice and you find it on my soft pumpkin cookies recipe.


  • I would not substitute the almond and coconut flour. I know that the coconut flour amount in this recipe is not much but trust me its essential to achieve the perfect texture. If you really want to substitute then use 3 tbsp oat flour. With oat flour your will not be able to form cookies with a cookie cutter but you will be able to scoop out with an ice cream scoops
  • If you don’t have hazelnut flour on hand, you can crush in the blender hazelnuts to make a hazelnut flour. Or you can substitute with walnuts or cashews crushed into powder.
  • If you want to keep them vegan, you can substitute the honey with maple syrup.
  • If you don’t have avocado oil, you can use either coconut oil or olive oil. I have done this with both alternatives and they taste nicely.
  • Instead of pumpkin spice you can substitute with a mixture of cinnamon, cloves and nutmeg.

Tips to perfection

  1. After mixing all the ingredients, the dough is soft. You will not be able to roll it with a rolling pin. But you can either form small round cookies or you can flat with your hands the dough in batches on your counter and cut little cutouts with your cookie cutters. Then transfer to your baking sheet with a spatula.
  2. If you choose to cut with cookie cutters just make sure that your cutters are a regular size and not very big as the dough is delicate.
  3. You should first bake the cookies and let them cool down a bit before you place them in the honey syrup. Usually I start preparing the syrup right after I place my cookies in a cooling rack.
  4. When you dip the cookies into the hot syrup make sure that they have cooled down. And just dip them for 5 secs each side.

How to store

You should store in an air tight container for up to 5 days on your top counter. Keep in mind that those cookies are actually better the day after baking than the same day.

If you like gluten-free baking you should also try:

The most delicious paleo melomakarona

Recipe by Panos EatsCourse: Cookies, Dairy free, Gluten free, Paleo, VegetarianDifficulty: Easy


Prep time


Cooking time




  • For the cookies
  • 2 cups almond flour (270 gr)

  • ½ cup hazelnut flour (65 gr)

  • 2 tbsp coconut flour or 3 tbsp oat flour (16 gr)

  • ½ tsp baking powder

  • 2 tsp pumpkin spice (or cinnamon)

  • zest of an orange

  • ¾ cup freshly orange juice (180 gr)

  • ¼ cup raw honey (100 gr)

  • ¼ cup avocado oil or olive oil(40 gr)

  • For the syrup
  • 1/3 cup water

  • ¼ cup honey

  • 2 tbsp orange juice

  • Orange skin from ¼ of orange

  • For the topping
  • ¼ cup walnuts crushed

  • 1 tsp pumpkin spice


  • Preheat your oven at 360F (182.22 degrees Celsius) and line a baking sheet with parchment paper
  • In a mixing bowl, mix the orange juice, honey and oil and stir to incorporate
  • Add the orange zest and pumpkin spice and stir
  • Add the flours and baking soda and stir with a spatula
  • The dough is soft and you can roll it with your hands. Either cut with a small cookie cutter or form little round cookies
  • Place the cookies in the baking sheet and bake for 18-21 min. When you take them out from the oven they should be golden but still soft
  • Let the cookies cool down
  • Prepare the syrup. In a sauce pan add all the ingredients and let it boil for 3-4 min after it started boiling.
  • Place the cool cookies in the hot syrup one by one for 3 sec in each side
  • Place the cookies in a serving tray and sprinkle the topping

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