Hanukkah Chocolate Chip Oil Cookies (with Gelt)
These Hanukkah Chocolate Chip Oil Cookies are the perfect treat this holiday season. Made with oil instead of butter and topped with gelt, the cookies are such a fun treat to bring to your holiday party. Crispy edges, gooey center, so chocolatey everyone will love them. And, they just happen to be dairy-free!
We love a good theme. Usually when you think of a Hannukah dessert, donuts come to mind. But I want to make these Hanukkah chocolate chip oil cookies a part of the game. Hanukkah is the Festival of Lights, celebrating a miracle of candles lasting 8 days. Candles back then used oil, so oil is a theme ingredient of this holiday.
Gelt, or chocolate coins, are also a part of this holiday. But… I never really see them in desserts! Just solo. So I decided to make Hanukkah chocolate chip oil cookies topped with gelt. We replace traditional butter with coconut oil to stay on theme. Same same, but different.
Ingredients
- Refined coconut oil adds richness and moisture while keeping the flavor neutral. Unrefined has a coconut taste!
- Brown sugar provides deep caramel notes and helps create a soft, chewy texture.
- White sugar adds sweetness and helps the cookies spread and crisp at the edges.
- Neutral oil contributes extra tenderness without overpowering the other flavors.
- Vanilla enhances and rounds out the sweetness of the dough.
- Eggs bind the ingredients together and add structure and richness.
- All-Purpose Flour forms the base of the dough and gives the cookies their structure.
- Baking soda helps the cookies rise and brown properly.
- Salt balances the sweetness and sharpens the chocolate flavor.
- Chocolate chips provide classic bursts of melty chocolate throughout.
- Chopped chocolate creates pockets of molten chocolate and varied texture.
- Chocolate coins (gelt) add a festive finish and an extra layer of chocolate on top.
Of course, you can use any cookie recipe and top with gelt… but I felt like having a whole Hannukah cookie felt more special!
Storing Hanukkah Chocolate Chip Oil Cookies
Store in an airtight container at room temperature for up to five days.
You can make the cookie dough in advance, just make sure to roll the dough! Keep the cookie dough in an airtight container in the fridge for up to three days, or in the freezer for up to three months.
Other dessert recipes:
Peppermint fudge balls (Oreo truffles)
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If you tried and loved this recipe, be sure to leave a comment and a star-review below! I would love to hear from you. If you snag a photo or video, tag me on Instagram or TikTok so I can see your creations!
Hannukah Chocolate Chip Oil Cookies (Dairy-Free)
Ingredients
- 1 cup refined coconut oil (220g) room temperature (NOTE 1)
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 tablespoon neutral oil such as safflower, canola, or even a non fancy olive oil
- 1 teaspoon vanilla
- 2 eggs
- 2 ½ cup flour 312 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (can sub with chopped chocolate) (NOTE 2)
- ½ cup chopped chocolate about 2 oz, can sub with chocolate chips (NOTE 2)
- 24 chocolate coins (gelt) to top (NOTE 2)
Instructions
- To a stand mixer fitted with the paddle attachment, mix the coconut oil, brown sugar, and white sugar on medium for 1-2 minutes. Add the oil and mix until fluffy.
- Add the egg and vanilla and beat until combined.
- Add the flour, baking soda and salt. Using a spoon or spatula, gently mix the dry ingredients together on top of the dough and then mix into the rest. Do not overmix. Add the chocolate chips and mix until combined.
- Using a medium-sized cookie scoop, make the cookie dough balls. Add to a large cookie sheet. Refrigerate the dough for at least one hour before baking (you can refrigerate for as little as 20 minutes, but the cookies will spread out and be flatter). In the meantime, peel the foil off of the chocolate coins.
- When ready to bake, preheat the oven to 375℉. Line a large baking sheet with parchment paper. Add 6-8 cookies per sheet, as they will spread out. Bake for 10 minutes and take out of the oven, then immediately top with the chocolate coins (gelt) so they melt and attach themselves to the cookies. Allow to cool.
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