Hanukkah Gelt Cookies! What to do with Chanukah Gelt!

The other day I posted a recipe for Home-made Chanukah Gelt. If you're celebrating Chanukah, you might have made that recipe--or plan to over the next week. Or, you will probably have a lot of Chanukah Gelt in the House. Either way, those  'Hanukkah Gelt' chocolate coins are great to use in this fun recipe for Hanukkah Gelt Cookies. (Note: Different spellings because the word is transliterated). And, since Hanukkah lasts for eight days, you'll have plenty of time to make these!

I was so pleased to fine this recipe that appeared in the Jerusalem Post last week. The other good thing about this recipe is that is gluten-free and vegan. However, check your chocolate coins for ingredients for the vegan element. 

Happy Hanukkah!

HANNUKAH GELT COOKIES

Ingredients
2½ cups almond flour (ground almonds)
½ cup of oil. 
A combo of coconut and olive oil
½ cup of natural sweetener of your choice  (maple and agave?)
1 tsp vanilla extract
1 tsp. baking soda
Pinch of salt
16 chocolate coins (parve or dairy) 

Directions
Preheat oven to 350F. 
Pour oil, vanilla, and sweeteners into a mixing bowl. Mix well with rubber spatula (best not to use an electric mixer). 
Add remaining ingredients (except coins), and mix well. 
Place bowl in refrigerator for about 10 minutes. 
Unwrap coils and prepare cookie sheet with baking paper. 
Roll dough into 1½ inch balls – do not flatten them!

Place on baking tray leaving 2 inches between them.  

Take chocolate coin and center on top of one of the cookies. Press down lightly till cookie ball flattens and you can see some of the batter around the coin. 

Repeat until all cookies have a coin on them. 

Bake for  8-9 minutes. 

Let cookies cool and set for 10 minutes before removing from tray.