Healthier Gingerbread Milk Chocolate Thumbprint Cookies


The soft olive oil shortbread and Gingerbread Milk Chocolate join forces this holiday season to bring you a Thumbprint Cookie that will melt in your mouth!

How to make Thumbprint Cookies with Chocolate?

Ready to have your mind blown?

It's basically a ONE BOWL ordeal.

  1. Mix together the dry ingredients.
  2. Create a well in the center, then add in the wet ingredients. Mix the wet ingredients until creamy (about 30 seconds)
  3. Use a spatula or the paddle attachment on a stand mixer to stir together until a soft dough forms.
  4. USe 1-2 tbsp. per cookie.
  5. Roll in granulated cane sugar.
  6. Press down a chunk of chocolate.
  7. Bake until set (and slightly golden around the edges). Be careful not to overtake since they won't look golden brown.

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is their modern day slavery in the chocolate industry?

Sadly, yes, there is. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

How to store Thumbprint Cookies?

Store any leftover cookies in a cookie jar or an air-tight container on your counter at room temperature for up to 4-5 days for best flavor.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Healthier Gingerbread Milk Chocolate Thumbprint Cookies

The soft olive oil shortbread and Gingerbread Milk Chocolate join forces this holiday season to bring you a Thumbprint Cookie that will melt in your mouth!



Servings: 16-18

  • 1 6.35-oz Tony Chocolonely Milk Chocolate Gingerbread Bar, broken into medium-sized chunks
  • 3/4 cup Olive Oil
  • 1/3 cup Granulated Cane Sugar + more for rolling
  • 1/3 cup Brown Sugar, packed
  • 2 large Eggs
  • 1 tsp. Vanilla Extract
  • 2 1/3 cup All Purpose Flour
  • 1/4 tsp. Salt


  1. Preheat oven to 350F. Line a baking pan with parchement paper. Fill a small, shallow bowl with additional granulated cane sugar.
  2. In the bowl of a stand mixer, whisk the flour and salt.
  3. Create a well in the center of the bowl (or in a separate bowl) to whisk together the brown sugar, cane sugar, vanilla, eggs, and olive oil until creamy.
  4. Using the paddle attachment, mix until well-combined and a soft cookie dough is formed. (If the dough seems too dry, add 1-2 tbsp. water. If the dough seems too wet, add 1-2 tbsp. more flour.)
  5. Scoop 1-2 tbsp. dough per cookie, roll into a ball, roll into the extra granulated cane sugar bowl, the place on the prepared baking pan.
  6. Press down a chunk of chocolate on top of each cookie.
  7. Bake for 10-14 minutes, or until set and lightly golden brown on the edges. Let cool at least 10 minutes on the baking pan. Enjoy!

Like the recipe? Leave a comment!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.