If the cookie monster could pick his favorite time of year, December would DEFINITELY be it.
Yup – it’s a trifecta all right. If you’re not baking for Santa, you are likely either attending a holiday party or whipping up a batch or two of your own to share with friends, family and neighbors.
So in the spirit of cookie season, we wanted to share a fabulous cookie recipe that is not only special enough for gift giving, but also simple to make, really delicious, and healthy.
We deliver on a “sink your teeth into” chocolate chip cookie that doesn’t break the sugar bank and offers up a dose of healthy fats, nourishing spices, and bone supportive gelatin, which lends a delightfully chewy texture to the finished product.
New to the amazing benefits of gelatin? You can read more about gelatin and our favorite brand HERE.
Ready for the recipe? We both tested this recipe out in our own households and it was a smash hit all around. Enjoy!
Chocolate Chip Ginger Thumbprint Cookies
(Makes about 20 cookies)
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground ginger and/or cinnamon (optional)
- ¼ cup melted ghee, organic butter, or coconut oil
- 4 tablespoons organic maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder (Vital Protein is our fav)
- 3 tablespoons hot water
- 1/4 cup dark mini chocolate chips* (we like Enjoy Life or Lily’s) OR alternative filling, see below
Preheat your oven to 375 degrees F. Combine dry ingredients in a medium bowl. Heat 3 tablespoons of hot water in a small saucepan. Once it begins to heat up, mix in the gelatin and then turn off the heat. Allow gelatin to sit and “bloom,” about 2-3 minutes.
Add the coconut oil, maple syrup, and vanilla to the gelatin and whisk well to combine. Add wet ingredients to dry ingredients and mix thoroughly (will be dough-like). Line a cookie sheet with parchment paper. Roll a small amount of dough in your hands to make a 1-½ inch ball. Squeeze so the ball stays together. Repeat with remaining dough and place on cookie sheet. Use your thumb to create a well in the center of each ball and fill with about 4-5 mini chips (you’ll need to press down and squeeze them in). Bake 10-12 minutes, until edges are golden and chocolate is nice and soft.
*Alternatively you could fill the middle with 1/2 teaspoon of jam, which also comes out simply delicious and lovely!
*thanks to Andrea Nakayama for inspiring this recipe.