Preheat oven to 350 degrees Fahrenheit (175 degree Celsius). Line two baking sheets with Gefen Parchment Paper.

Mix the flour, baking soda, and spices in a bowl.

In the bowl of an electric mixer, add the oil, honey, sugar, egg, and vanilla and beat until smooth and combined. Add dry ingredients and mix to form a soft dough. Fold in the zest.

Divide the dough into one-quarter and three-quarters. Mix the cocoa into the smaller piece of dough. Spread it thinly on one prepared baking sheet, free-form. It won’t fill the whole sheet.

Bake for eight minutes, or until firm. Meanwhile, put the larger piece of dough in the fridge.

Once baked, cool and break the dough into very small pieces. I put it in a bag and bang it gently with a meat mallet.

To form cookies, take one tablespoon dough and flatten it in your palm. Place one to two cookie shards in the center. Add a few chocolate chips, if desired. Wrap the soft dough

around it and seal.

Place the cookies, sealed side down, on the prepared baking sheet. Bake for eight to 10

minutes, until just set. Don’t overbake. Allow to cool.

Combine ingredients in a small bowl and whisk until smooth. Drizzle over cooled cookies.