Wow, Chanukah’s coming early this year! It actually kind of snuck up on me and I don’t have a new truly new recipe to share with you….but I do have an updated version of last years Chanukah Cookies!
Today’s new and improved Vegan Chanukah Star Spelt Cookies are a softer and more melt-in-your-mouth-ish version of last year’s recipe. They use spelt flour, so they are not gluten-free, but spelt is a low-gluten grain which personally sits well with me (unlike wheat).
I’ve had the same Jewish star cookie cutter for years (which is what I used in this recipe) but next year I’m definitely upgrading to this full set!
Ps- don’t forget to check out my Holiday Gift Guide for gift ideas!
- 1 tbs ground flax
- 3 tbs warm water
- 1½ cups spelt flour + extra for sprinkling
- ½ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ⅓ cup vegan butter (can sub coconut oil)
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- ½ cup chocolate chips
- ¼ cup shredded coconut
- Preheat oven to 350°. Grease a baking sheet.
- To prepare flax "egg", stir ground flax and water together in a small cup. Let sit for 10 minutes.
- In a large bowl, whisk together all dry ingredients.
- In a small bowl, stir all wet ingredients together until smooth.
- Add contents of small bowl and flax "egg" to large bowl and mix until smooth.
- Sprinkle a generous amount of flour on a clean surface. Use rolling pin to roll dough out until it's about ¼" thick. Use a cookie cutter to cut out cookies. Repeat until all dough is used and place cookies on baking sheet.
- Bake for 9 minutes, until edges are slightly golden. Let cool completely.
- In a small saucepan, melt chocolate chips at low heat. Drizzle chocolate over cookies and sprinkle shredded coconut on top. Place in refrigerator for 30 minutes to set chocolate.