These Paleo Double Chocolate Cookies are rich, fudgy, packed with chocolate and so delicious! Naturally sweetened, gluten free, dairy free and just as satisfying as a traditional cookie.
I’ve been wanting to make and share a paleo chocolate cookie, but I knew it needed to be great. Not just ok or pretty good, but amazing. It had to live up to the standard of a traditional cookie and this one does. It is soft, gooey, and satisfies that chocolate craving. I highly recommend them straight from the oven- and it may get a little messy 🙂
I made these twice and the first time I made them small- while they were good and fudgy, I thought they needed to be bigger. The next time I made them twice the size and loved how they came out.
They are so easy to make, everything is mixed in one bowl and they are in the oven in just a few minutes.
Best way to scoop cookies
The dough is pretty sticky when it’s mixed. If it’s too sticky to scoop then add an additional tablespoon of coconut flour and wait a couple minutes to let it absorb. Using a cookie scoop helps keep them all the same size, but you can divide the batter into 9 equal portions for the same result.
You will love these double chocolate cookies are here are some more cookies to try:
- Paleo Funfetti Cookies
- Gluten Free Monster Cookies
- The Best Paleo Chocolate Chip Cookies
- Soft Lime Cookies
- Chocolate Crinkle Cookies
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Double Chocolate Cookies
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ cup cacao powder
- 5 tablespoons refined coconut oil, melted
- ⅓ cup honey
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper.
- In a large bowl, combine almond flour, coconut flour and cacao powder. Add the coconut oil, honey, egg, salt, and baking soda. Mix well. Stir in vanilla and chocolate chips. If mixture is too sticky, add another tablespoon coconut flour.
- Using a cookie scoop, make 9 equal portions. Bake for 15-17 minutes then let cool on the pan for 5 minutes before removing to a cooling rack.
- Store covered in the fridge.
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