Tu Bishvat Cookies With Chocolate And Dried Fruit

Vegan graham cookies, covered with dark chocolate and dried fruit. Made especially for Tu Bishvat holiday, but perfect for any other day.

tu bishvat cookies with chocolate and dried fruit

The Jewish holiday of Tu Bishvat is not really regarded as a huge holiday in Israel, and not many celebrate it following their childhood.

tu bishvat cookies dough
cutting out cookies

But I actually think it's quite marvelous.

There is no intense family time, no fancy dinner parties, and it evolves around a great tradition - planting trees and eating dried fruit. It's really the holiday of nature and also known as the New Year for Trees! And to think that this holiday was celebrated way before the environment and global warming were such trendy subjects...

baked cookies on a a cooling rack
covering the cookies with dark chocolate

These cookies fit perfectly for the holiday spirit - simple, light, and covered with dried fruit. You can happily make them with your kids, just mind the use of nuts/seeds.

tu bishvat cookies with chocolate and dried fruit
holding one tu bishvat cookie

P.S - While I was editing the photos I noticed that the colors also fit perfectly as Christmas cookies, so keep that in mind for next year :)

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Prep Time
30 minutes
Bake Time
7 minutes


  • 0.75 cup white spelt flour
  • 0.5 cup whole spelt flour
  • 0.25 cup wheat germ (or sub with graham flour)
  • 0.5 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 1 pinch salt
  • 3.5 oz coconut oil (solid)
  • 0.25 cup organic cane sugar
  • 1 tbsp honey


  • 1.75 oz fine dark chocolate
  • 0.25 cup mix of dried fruit, nuts, seeds and coconut flakes


  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Using a large mixing bowl, mix together the flour, wheat germ, baking powder, cinnamon, and salt.

  3. Using a stand mixer, a hand mixer or a whisk, beat together the coconut oil, sugar and honey until combined. Gradually add in the flour mixture and mix just until medium crumbles/chunks of dough start to form. Be careful not to over-mix.

  4. Transfer the dough to a lightly floured surface or parchment paper and form into a flattened disk shape. Cover the dough with another parchment paper and roll out to 0.25 inches (~0.5 cm) thick

  5. Cut out cookies and transfer them to the lined baking sheet. Gather the scrap dough, roll, and repeat.

  6. Bake the cookies for 7 minutes, or until lightly golden. Let the cookies cool for a few minutes and then transfer to a rack to cool completely.

  7. Meanwhile, melt the dark chocolate.

  8. Cover each cookie with a 0.5 tsp dark chocolate and decorate with dried fruit, nuts, seeds or coconut flakes.

  9. Serve immediately or store in an airtight container.