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5 from 2 votes

Paleo Brownie Stuffed Chocolate Chip Cookies

Servings: 14 cookies



  • Preheat oven to 350° and line a cookie sheet with parchment paper.
  • In a large bowl, combine almond butter, maple syrup, coconut oil, coconut sugar and flax egg. Mix until smooth. Add in the almond flour, 2 tablespoons coconut flour and baking soda. Mix well, until dough is formed.
  • Remove 1/3 of the dough (about 5.7oz) to a small bowl and add in the cacao powder. To the remaining dough, add in the last tablespoon of coconut flour and chocolate chips.
  • Divide the chocolate chip cookie dough into 14 balls, about 1 tablespoon each. Divide the brownie dough into 14 equal balls, about 1/2 tablespoon each.
  • Press a ball of cookie dough flat in your palm and place a brownie ball in the center. Wrap the cookie dough around it and roll into a ball. Place on the cookie sheet and repeat with the remaining balls. Flatten them slightly since they don't spread and bake for 10-12 minutes.
  • Store covered at room tempertaure for 1 day and then store in the fridge up to 10 days after that. These freeze great as well.


*For flax egg, mix 1 tablespoon flax meal with 3 tablespoons water and let sit for 5 minutes to thicken