Holiday “Sugar” Cookies

Every family has their unique holiday traditions. These can be decorations, games, stories, gifts, or food. Being the Creative Palate, the latter is what I am going to discuss today.

Every Hannukah, my brothers and I would gather at the kitchen table to shape and decorate our sugar cookie dough with fun cookie cutters, sprinkles, and chocolate chips. The decadent smell of them baking was a ready signal that it is officially the holiday. These cookies became as vital to our celebration as the classic latkes and donuts.

This beautiful scene was potentially ruined as gluten intolerance entered the picture. I said “potentially”, meaning a dietary restriction shouldn’t stop anyone from fulfilling a wonderful tradition. In other words, I still had my Hanukkah cookies this year and they were delicious.


The key to skipping margarine in a cookie dough is finding a good replacement. In this recipe, I used coconut oil, which is soft at room temperature and hardens when cold, just like butter. (For those who do not like coconut, do not worry, you do not taste it in this recipe.)

Coconut oil has been scientifically proven to be one of the healthiest foods you can eat. The medium-chain fatty acids in this ingredient are easier to digest and not readily stored as fat than the long-chain fatty acids found in plant-based oils. In addition, coconut oil is an anti-microbial and anti-fungal, which makes it a natural remedy for many illnesses, such as:

  • Alzheimer’s disease
  • Heart disease
  • High blood pressure
  • UTIs
  • Kidney infection
  • Inflammation
  • Arthritis
  • Cancer
  • Weak immune system
  • Poor memory
  • Poor digestion
  • Stomach ulcers
  • Eczema
  • Dandruff
  • Dermatitis
  • Psoriasis
  • Gun disease
  • Tooth decay
  • Osteoporosis
  • Diabetes type 2


If the list of ailments coconut oil can cure won’t convince you to try this recipe, try this: There’s no refined sugar in this recipe either. Hanukkah, the holiday that celebrates deep-fried foods, just became healthier.

I personally love chocolate so that became an immediate choice topping for my cookies. If you prefer vanilla or would rather savor the sweet lemony flavor of the cookies, feel free to skip the chocolate and be sure sprinkle on your toppings before you bake them.

So bring out the cookie cutters and start rolling out this simple and fun recipe.

After all, you can’t mess with tradition.


Holiday “Sugar” Cookies



  • 3 cups almond flour
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 tbsp lemon zest
  • 1/4 teaspoon baking soda


  • dark chocolate chips
  • shredded coconut
  • peanut or almond butter
  • cocoa nibs
  • crushed pecans or walnuts
  • sprinkles
  • whatever else you like!


  1. Mix the cookie ingredients with a spoon (or hands work best) until a smooth dough is formed.
  2. Split the dough into two balls and roll each one in between two sheets of parchment paper with a rolling pin. (If the dough is too sticky or hard to work with, pop it into the fridge for about 20 minutes.)
  3. Set the two parchment-paper-and-cookie-dough ‘sandwiches’ into the freezer for about half an hour.
  4. Preheat the oven to 350 degrees.
  5. Peel off the top parchment paper and proceed to cut out shapes with cookie cutters and place onto lined baking sheet.
  6. Bake for about 7-9 minutes. In the meantime, prepare the toppings.
  7. As the cookies come out of the oven, immediately sprinkle the chocolate onto them. Once the chocolate melts quickly spread the chocolate and sprinkle with additional toppings or marble with about a teaspoon worth of peanut butter. Alternatively, you can melt the chocolate in a double boiler or microwave and spread it onto the cookies.
  8. Set the cookies aside or in the fridge for the chocolate to set.
  9. Store in the fridge or freezer.


Dr. Axe. 20 Coconut Oil Benefits & Side Effects.

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