Category

A “sink your teeth into” chocolate chip cookie that doesn’t break the sugar bank and offers up a dose of healthy fats.

Prep Time15 minsCook Time12 minsTotal Time27 mins

Ingredients
 2 ½ cups Almond Flour
 ½ tsp Baking Soda
 ¼ tsp Sea Salt, finely ground
 1 tsp Ginger and/or Cinnamon, ground
 ¼ cup Organic Butter, Ghee, or Coconut Oil, melted
 4 tbsp Organic Maple Syrup
 1 tsp Vanilla Extract
 1 tbsp Gelatin Powder (Vital Proteins brand is our fav)
 3 tbsp Hot Water
 ¼ cup Dark Mini Chocolate Chips* (we like Enjoy Life or Lily’s) OR Alternative Filling (see below)
Alternative Ingredients
 ½ tsp Jam

1

Preheat your oven to 375 degrees F.

2

Combine dry ingredients in a medium bowl.

3

Heat 3 tablespoons of hot water in a small saucepan.

4

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.

5

Add the coconut oil, maple syrup, and vanilla to the gelatin and whisk well to combine.

6

Add wet ingredients to dry ingredients and mix thoroughly (will be dough-like).

7

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.

8

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).

9

Bake 10-12 minutes, until edges are golden and chocolate is nice and soft.

Additional Notes:

Thank you to Andrea Nakayama for inspiring this recipe.

Check out our Chocolate Chip Ginger Thumbprint Cookie Blog Post.

Ingredients

Ingredients
 2 ½ cups Almond Flour
 ½ tsp Baking Soda
 ¼ tsp Sea Salt, finely ground
 1 tsp Ginger and/or Cinnamon, ground
 ¼ cup Organic Butter, Ghee, or Coconut Oil, melted
 4 tbsp Organic Maple Syrup
 1 tsp Vanilla Extract
 1 tbsp Gelatin Powder (Vital Proteins brand is our fav)
 3 tbsp Hot Water
 ¼ cup Dark Mini Chocolate Chips* (we like Enjoy Life or Lily’s) OR Alternative Filling (see below)
Alternative Ingredients
 ½ tsp Jam

Directions

1

Preheat your oven to 375 degrees F.

2

Combine dry ingredients in a medium bowl.

3

Heat 3 tablespoons of hot water in a small saucepan.

4

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.

5

Add the coconut oil, maple syrup, and vanilla to the gelatin and whisk well to combine.

6

Add wet ingredients to dry ingredients and mix thoroughly (will be dough-like).

7

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.

8

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).

9

Bake 10-12 minutes, until edges are golden and chocolate is nice and soft.

Chocolate Ginger Thumbprint Cookies