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. Donuts are of course fried in oil.
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.
These cookies use two types of oil: coconut oil and neutral oil. The coconut oil gives structure like butter does. If you want the coconut tase, use unrefined coconut oil. You’ll taste the slightest hint. If that’s not your thing, use refined coconut oil no problem.
The rest of the cookie is pretty standard. Of course, you can use any cookie recipe and top with gelt… but I felt like having a whole Hannukah cookie felt more special!
Other dessert recipes:
Hannukah Chocolate Chip Oil Cookies (Dairy-Free)
- 1 cup coconut oil (220g) room temperature
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 tablespoon neutral oil such as safflower, canola
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 eggs
- 2 ½ cup flour 312 grams
- 1 ½ cup chocolate chips or chopped chocolate
- 24 chocolate coins (gelt) to top
- Mix the coconut oil, brown sugar, and white sugar with a stand mixer for 1-2 minutes until combined. Add the neutral oil and mix until fluffy.
- Add the egg and vanilla and beat until combined.
- Add the flour, baking soda and salt. Mix the dry ingredients together on top of the dough and then mix into the rest. Add the chocolate chips and mix.
- Scoop about 3 tablespoons of dough per cookie. Refrigerate the dough for at least one hour before baking. In the meantime, peel the foil off of the chocolate coins.
- When ready to bake, preheat the oven to 375. The cookies will spread out so give a few inches in between (I make 6-7 per large sheet pan). Bake for 10 minutes and take out of the oven, then immediately top with the chocolate coins (gelt) so they melt a little bit.
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