Hanukkah Gelt Cookies
These Hanukkah gelt cookies include a peanut butter cookie base with a chocolate gelt coin pressed on top! They come together in about 15 minutes with only 6 ingredients!
Servings: 24
Ingredients
- 1 cup peanut butter
- 1 cup coconut sugar
- 1 egg or 1 flaxseed egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- High quality chocolate gelt coins
Instructions
- 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.
Notes
- Peanut butter: Feel free to substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Storage: Store the cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to one week. For longer storage, freeze them in a freezer-safe container with parchment paper between layers for up to 3 months, and thaw at room temperature or in the fridge before enjoying.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 24mg | Fiber: 1g | Sugar: 12g