Paleo Double Chocolate Cookies
These are my most-made cookies. I think last winter I made 15 batches because they are so simple, they taste rich, decadent, and extra chocolatey, but they are pretty healthy, thanks to the facts that they are grain-free, gluten-free, and refined sugar free. These double chocolate cookies are sprinkled with a bit of flakey sea salt which takes them to a whole new level. I hope you love these cookies as much as I do!
The Cookies
Simplicity is the key to a good cookie, in my opinion. I think of cookies as fuss-free, easy-peasy, and just fun to make. That’s exactly what these cookies are, they aren’t complicated, if you add a bit more cocoa or fewer chocolate chunks they’ll still turn out perfectly, and they pair perfectly with a cup of tea or a mug of coffee on a crisp fall or cold winter day. Of course, you can make these cookies any time of year, but I think they particularly shine in the cooler months thanks to their extra chocolatey goodness!
Paleo Baking
Paleo baking is not as complicated as it may seem. Paleo just means that the flours we use are grain-free, i.e. coconut flour and almond flour, and the sweeteners used aren’t white or brown sugar. I like to use grass-fed butter in these cookies and most of my baking, but you can make these cookies vegan by swapping out butter for coconut oil, your cookies may spread more with coconut oil and substitute the eggs for flax eggs.
What you’ll need:
Egg: just one egg is needed, but you can swap it out for a flax egg, just add an extra two minutes to your baking time
Butter: butter will add flavour, moisture and volume to your cookies, you can use coconut oil instead if you’d like
Coconut sugar: it’s a refined free sweetener that adds just enough sweetness and goodness to these cookies
Maple syrup: another refined free sweetener that adds moisture and chewiness to your cookies
Almond flour: almond flour is my favourite gluten-free, grain-free flour because it adds so much yumminess
Coconut flour: add structure and makes these cookies chewy and cakey all at the same time
Cocoa powder: double the chocolate, double the fun
Baking soda: rise and shine cookies! Baking soda will help these cookies rise ever so slightly
Chocolate chunks: chunks are just superior to chips and we want superior cookies, right?! I love using a dark chocolate, something in the 70-80% cocoa range.
Flakey sea salt: brings out the sweetness, adds balance, and really makes these cookies next level delish
The perks of paleo cookies
I don’t follow any one diet, I used to focus on eating more paleo, but now I stick to paleo/grain-free 80% of the time, but I still love making paleo treats. Three reasons I love paleo desserts, especially these cookies are:
They actually fill you up! Because almond & coconut flours have a natural source of fiber and healthy fats, they keep you full and satisfied.
They don’t need as much sugar as your typical dessert. A win for avoiding that sugar crash.
They also tend to be lower in carbs in case you’re watching your carb intake.
How to store and freeze paleo chocolate chip cookies
To store: feel free to keep these paleo double chocolate cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge or freezer.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
Paleo Double Chocolate Cookies
Author: ElizabethServings: 12 cookies
Ingredients
1 egg, at room temperature
1/4 cup butter, at room temperature
1/3 cup coconut sugar
1/4 cup maple syrup
1 cup almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup 70-80% dark chocolate, coarsely chopped (or semi-sweet chocolate chips)
Coarse sea salt, for sprinkling
Instructions:
1. CREAM YOUR BUTTER Preheat your oven to 350ºF and line a baking sheet with parchment paper. In a bowl, cream your butter until light and fluffy with an electric mixer. Add your egg, coconut sugar and maple syrup and cream for another minute or two until well incorporated.
2. ADD YOUR DRY INGREDIENTS To your creamed butter mixture, add your flours, cocoa powder, and baking soda. Mix well to combine. Add in your chopped chocolate and stir to combine.
3. Spoon 2 teaspoon sized cookies onto your baking sheet. Using your hands roll each cookie into a ball and then flatten them into 1/2 inch cookies.
4. BAKE YOUR COOKIES Bake for 10-12 minutes. Transfer them to a cooling rack and sprinkle with coarse/flakey sea salt. Enjoy warm or let cool completely!
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Lastly, if you make these Double Chocolate Cookies, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
