Hanukkah Gelt Peanut Butter Blossoms
Published Nov 27, 2023
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These peanut butter blossoms are pressed with a chocolate gelt coin for a festive Hanukkah treat! They come together in about 15 minutes with only 6 ingredients!
Peanut butter blossoms are a favorite in our household during the holidays so this year I thought it would be fun to make Hanukkah gelt peanut butter blossoms by topping each cookie with a pieces of gelt!
They turned out so cute and are such a fun and easy treat to make to celebrate Hanukkah. This recipe requires only 6 simple ingredients, one bowl and about 15 minutes to whip up. Can’t get any easier than that!
Why You’ll Love These Cookies
- Easy to make – These cookies come together in one bowl with just 6 simple ingredients!
- Delicious – The combo of peanut butter + chocolate = chef’s kiss!
- Festive – With the chocolate gelt coin pressed into the center of these cookies they make for a festive treat to celebrate Hanukkah.
- Healthier – These cookies are healthier than many holiday treats! They’re naturally sweetened, flourless, gluten-free, oil-free and can easily be made vegan.
- peanut butter – the base of our cookies. I recommend using a natural, drippy peanut butter with one or two ingredients (peanuts and salt).
- coconut sugar – adds a natural sweetness and a slight caramel-like flavor, complementing the peanut butter.
- egg – acts as a binding agent, ensuring the cookies hold their shape and texture.
- vanilla extract – a dash of vanilla enhances the overall flavor profile of the cookies.
- baking soda – helps the cookies rise slightly, giving them a perfect texture.
- chocolate gelt – instead of chocolate kisses like classic peanut butter blossoms we’re using chocolate gelt coins, a traditional Hanukkah present given to kids.
How to Make
Step 1: Begin by preheating your oven and lining a baking tray with parchment paper.
Step 2: In a medium-sized mixing bowl, combine peanut butter with coconut sugar. Add the egg (or a flaxseed egg for a vegan option), vanilla extract and baking soda and mix until a dough forms.
Step 3: Scoop out dough with a tablespoon, roll into balls, and place them an inch apart on the tray.
Step 4: Bake the cookies for 9-10 minutes. They should be just set and slightly golden when done.
Step 5: As soon as you take the cookies out of the oven, while they are still warm, gently press a piece of chocolate gelt into the center of each cookie. The heat from the cookies will slightly melt the chocolate, helping it stick.
Step 6: Allow the cookies to cool completely on the baking sheet. This step is crucial as the cookies will firm up and the chocolate gelt will harden as they cool.
- To ensure even baking, try to make all cookie balls the same size. A cookie scoop can be very helpful for this.
- Keep an eye on the cookies as they bake. They should be just set and not too hard as they will continue to firm up after being removed from the oven.
- Press the chocolate gelt into the cookies as soon as they come out of the oven. The heat will slightly melt the chocolate, helping it stick to the cookie.
- Allow the cookies to cool completely on the baking sheet so the chocolate gelt sets properly.
Substitutions & Notes
- Vegan Option: I haven’t tried using a flax egg for this recipe yet, but I’m sure it would work well! For a dairy-free chocolate option, choose vegan chocolate coins or any other vegan chocolate pieces.
- Sugar Alternatives: If coconut sugar isn’t available or preferred, you can substitute it with an equal amount of brown sugar or granulated sugar.
- Nut Butter Variations: If you prefer a different nut flavor, you can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free version.
How to Store These Cookies
At room temperature: Store these cookies in an airtight container at room temperature for 3-4 days.
In the fridge: For longer storage, keep them in an airtight sealed container in the fridge for up to one week.
In the freezer: These cookies freeze well. Place them in a freezer-safe container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature or in the fridge when ready to enjoy!
More Healthy Cookie Recipes to Make:
- Healthy No Bake Cookies
- Gluten-Free Sugar Cookies
- Snowball Cookies
- Almond Butter Espresso Cookies
- Gluten-Free Snickerdoodles
- Almond Flour Crescent Cookies
- Oatmeal Date Cookies
Hanukkah Gelt Peanut Butter Blossoms
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the peanut butter, sugar, egg, vanilla and baking soda until well combined.
- Scoop 1 Tablespoon of the cookie dough, roll into a ball and set about 1 inch apart onto ungreased baking sheets.
- Bake for 9-10 minutes. Remove from oven and immediately press a chocolate gelt into each cookie. Allow to cool completely. The chocolate will harden as it cools.
- Store in an airtight container on the counter for 3-4 days or in the fridge or freezer for longer storage.
- Peanut butter: Geel free to substitute the peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- Coconut sugar: Coconut sugar can be replaced with brown sugar or regular granulated sugar, depending on what you have on hand or your taste preference.
- Egg: For those who are vegan or allergic to eggs, a flaxseed egg can be used as a substitute.
- Chocolate gelt: No chocolate gelt? Use any small chocolate piece, like chocolate kisses or chocolate chunks instead.
Nutrition information is automatically calculated, so should only be used as an approximation.