AuthorlizinlosangelesCategoryChanukahRecipe by Almond Flour Gelt Cookies by Eileen Missry from Kardio and Kale! This is a perfect recipe for Hanukkah. It's part of a collection of "Hanukkah Recipes You Need To Try" curated by Liz in Los Angeles, Los Angeles Lifestyle Blogger.
The 4 ingredients chocolate gelt ‘’sugar’’ cookies are the perfect better for you treat to whip up and serve to your guests! Fluffy almond flour shortbread cookies studded with the signature chocolate coins. These cookies take about 25 minutes start to finish! I don’t think it can get better than that? Oh yes, it can because they are grain-free and vegan! Forgot to mention how much the kiddos enjoy making these as well! So roll up those sleeves and get to work!
Eileen started her blog a few years ago to inspire her family and friends with her love of cooking and a good Kardio session! You’ll find her recreating classic recipes with a much healthier better for you twist or in the nearest soul cycle!
Combine the almond flour, baking soda and salt and mix well until everything is incorporated.
Make a well in the flour mixture and add in the oil, sweeter and vanilla.
Mix until combined.
Set in the fridge to chill for 5 minutes.
While the dough is chilling unwrap the chocolate coins.
Remove dough from the fridge and scoop onto a parchment-lined baking sheet.
Roll scooped dough into balls.
Now for the fun part! Press chocolate coins into cookies.
Bake in a 350-degree oven for 10-12 minutes in the middle rack.
Once they are finished baking let them cool before transferring to a serving platter.
Store in an airtight container for up to one week on the counter, two weeks in the fridge!
Ingredients
Directions
Combine the almond flour, baking soda and salt and mix well until everything is incorporated.
Make a well in the flour mixture and add in the oil, sweeter and vanilla.
Mix until combined.
Set in the fridge to chill for 5 minutes.
While the dough is chilling unwrap the chocolate coins.
Remove dough from the fridge and scoop onto a parchment-lined baking sheet.
Roll scooped dough into balls.
Now for the fun part! Press chocolate coins into cookies.
Bake in a 350-degree oven for 10-12 minutes in the middle rack.
Once they are finished baking let them cool before transferring to a serving platter.
Store in an airtight container for up to one week on the counter, two weeks in the fridge!
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