A “sink your teeth into” chocolate chip cookie that doesn’t break the sugar bank and offers up a dose of healthy fats.
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.
Additional Notes:
Thank you to Andrea Nakayama for inspiring this recipe.
Check out our Chocolate Chip Ginger Thumbprint Cookie Blog Post.
Ingredients
Directions
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.
