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.