Perfect Paleo Double Chocolate Cookies (vegan option, grain-free, gluten-free, dairy-free)

These perfect paleo double chocolate cookies are ultra rich, soft and chewy and taste just like traditional chocolate cookies! With a vegan option. Grain-free, gluten-free, and dairy-free.

These are the best double chocolate cookies I’ve ever had. Never mind that they’re paleo! The texture is spot on and they taste just like a gluten-filled double chocolate cookie. Especially fresh from the oven!

The only thing that’d give them away as not being made with all-purpose flour is the little specks of almond flour. And I don’t think most people would even notice!

Perfect Paleo Double Chocolate Cookies – super rich, soft and chewy just like a regular double chocolate cookie! With a vegan option. Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.

I adapted this recipe from my perfect paleo chocolate chip cookies. Mr. Texanerin thinks it’s kind of funny how many variations of this cookie I intend on posting.

I don’t think it’s funny at all. I think to not post all the versions I can think of would just be stupid. ;)

To come up with the original recipe, I made them at least a dozen times – usually half batches. And I baked them up one cookie at a time, adding more flour or oil or whatever until I was closer to what I was going for.

It was actually kind of fun because of the almost constant stream of fresh cookies coming out the oven. So after that labor of love, I feel like posting several variations is totally acceptable. :D

Perfect Paleo Double Chocolate Cookies (with a vegan option) – super rich, soft and chewy just like a traditional double chocolate cookie! Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.

But none of the recipes are just calling for different add-ins! Different types of nut butters and flours have different fat contents and that requires adjustments to the recipe. If you use peanut butter in this recipe without making any other changes, it won’t come out very well (I’ve tried).

If you use hazelnut butter and meal here, the batter is weirdly wet and so that requires some adjustments, too. This double chocolate version differs from the original in that I decreased the almond flour by 1/4 cup, added 1/3 cup + 4 teaspoons cocoa powder, and a little more oil.

These cookies are huge. Some commenters in the original recipe, which yields 8, said that they got way more than that. If you want normal-sized cookies, you can get about 16.

But I wanted big bakery style cookies! I just like how they bake up that way. If making smaller (more reasonably-sized) cookies, be sure to adjust the baking time as necessary.

Perfect Paleo Double Chocolate Cookies (with vegan option) – super rich, soft and chewy just like a regular double chocolate cookie! Nobody will know these are paleo, grain-free, gluten-free, and dairy-free.

While I was in the US, I picked up some semi-sweet chocolate chips and whoa – those things are sweeter than I remember! At least the ones from Trader Joe’s. I normally use chopped semi-sweet chocolate and didn’t find the original cookies to be too sweet at all.

These cookies, though, with the added cocoa powder seemed somehow sweeter. Which does not make sense! So I blame the chocolate chips. Make sure to use some chocolate that’s on the darker side for these! And of course use paleo / dairy-free chocolate, if necessary.

Also, I always use Dutch-process cocoa powder because I like the darker, chocolaty taste and I recommend you do the same, at least for these cookies! If you can’t find it, Hershey’s Special Dark cocoa powder should do the trick.

6/30/16 update: I’ve been making these with chia eggs lately to make them vegan and they’re just as delicious! To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. I’ve also tried these cookies using a flax egg but I didn’t like the taste.

Want some more grain-free treats?

  • The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, dairy-free)
  • These gluten-free and grain-free carrot cake cupcakes have the best fluffy texture! Naturally sweetened and with a paleo and dairy-free option.
  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}

Perfect Paleo Double Chocolate Cookies (vegan option, grain-free, gluten-free, dairy-free)

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Rated 5.0 by 27 readers
Perfect Paleo Double Chocolate Cookies (vegan option, grain-free, gluten-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 large cookies or 16 regular-sized cookies

Ingredients

  • 3/4 cup (75 grams) almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder (using regular natural cocoa powder may result in cakey cookies)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons (98 grams) coconut oil (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)1 or unsalted butter2 , room temperature
  • 3/4 cup (150 grams) coconut sugar or brown sugar
  • 6 tablespoons (98 grams) natural almond butter (the kind with just almonds and salt), room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature (or 1 chia egg for vegan)
  • 1 cup (170 grams) semi-sweet chocolate chips, divided (use paleo / dairy-free chocolate, if needed)

Directions

  1. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
  2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
  3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup (128 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  5. Roll the dough into 8 (93-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 11-14 minutes (if using coconut sugar) or 12-15 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes

  1. I used refined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them.
  2. Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.

Adapted from my Perfect Paleo Chocolate Chip Cookies

Recipe by  | www.texanerin.com

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151 comments on “Perfect Paleo Double Chocolate Cookies (vegan option, grain-free, gluten-free, dairy-free)” — Add one!

2 comments are awaiting moderation!

  • Kerry says
    October 27, 2018 @ 6:34 pm

    Hi these sound delicious.cant wait to try them. However, one question do I need to add almond butter. Not crazy about it and am looking for a richer chocolate taste. No nut! What is is for?

    Reply
    • Erin replies to Kerry
      October 28, 2018 @ 6:08 pm

      Hi there! It’s for the texture of the cookies – not the taste. You could use another type of nut or seed butter in its place! The cookies don’t taste nutty.

      Reply
  • Kirsten
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    October 20, 2018 @ 1:37 am

    I’ve made your regular chelate chip cookies and even my non paleo friends liked them and wanted to recipie so I sent them your link. Though when I made them I used an organic creamy peanut butter from Costco and they were so go. My question is have you tried making them in a baking pan like brownies and cutting them? If so how might I need to alter the baking time, if at all?

    Reply
    • Erin replies to Kirsten
      October 21, 2018 @ 2:02 pm

      Hi! I’m happy you like them and thanks for sharing the recipe with your friends. :) You can use an 8″x8″ pan and bake until they look ready. I think about 10 minutes is right.

      Reply
  • Sarah R. says
    August 1, 2018 @ 8:39 pm

    I can’t wait to try these! I baked some of your paleo chocolate chip cookies today (I always have some dough balls in the freezer). This batch has semi sweet chocolate and peanut butter chips and they’re amazing. As I ate them, I literally wondered how I could modify the recipe to be chocolate cookies w/ peanut butter chips since that was my favorite cookie growing up. I’m delighted that you’ve already developed a recipe! I’ll be testing them soon.

    Reply
    • Erin replies to Sarah R.
      August 2, 2018 @ 9:12 pm

      Aww, yay! So glad to hear that I was able to help out with your idea for a double chocolate version. And with peanut butter chips?! Yum! I hope you’ll enjoy the cookies. :)

      Reply
  • Laurie Good says
    July 26, 2018 @ 4:03 am

    Just made these cookies tonight! I used Ghirardelli 72% cacao chocolate bar broken in small pieces. The batter made more than 8 cookies, so I made one batch of 12 cookies without semi-sweet chips on the outside of the cookies, and a second batch of 11 cookies which I rolled in Nestle Toll House mini semi sweet chocolate chips. I also didn’t have any coconut flour so I used a full cup of almond flour. The cookies are just a bit oily, which I’m sure wouldn’t be if I used the coconut flour. I’ll get some coconut flour and remake them. But delicious!!!

    Reply
    • Erin replies to Laurie Good
      July 26, 2018 @ 9:01 pm

      I’m so happy that they turned out well for you! Good call on getting some coconut flour for next time. ;) It absorbs a whole lot more than almond flour. Thanks a bunch for your comment. :)

      Reply
  • Miko
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    July 24, 2018 @ 7:28 am

    Ok these are the first gluten free cookies I’ve ever made and they’re seriously amazing! My teenagers loved them!

    Reply
    • Erin replies to Miko
      July 25, 2018 @ 1:34 pm

      Yay! So happy to hear that. :) Hope your adventures in GF baking will go well. I have loads more gluten-free recipes you might like (most of them desserts!). Thanks for your feedback!

      Reply
  • Janet Heald
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    June 30, 2018 @ 2:38 am

    I have made these cookies every week for a month now. They are so delicious! I freeze mine to make them last and believe me when I say, they are so tasty when frozen. I’m going to need to walk a few extra miles after eating so many of them. Thank you!

    Reply
    • Erin replies to Janet Heald
      June 30, 2018 @ 9:13 pm

      So happy to hear that you’ve made them a few times! I’ll have to try them frozen next time. :) Thanks for the tip and your comment!

      Reply
  • Donna says
    March 13, 2018 @ 9:22 pm

    These cookies were awesome, just like the description! Just what I needed the week I went gluten-free/dairy-free and was struggling to feel like I had anything good to eat!! I am going to try them next with the chia-egg for my vegan daughter. Thanks for sharing!!

    Reply
    • Erin replies to Donna
      March 23, 2018 @ 9:45 pm

      So sorry for just now seeing your comment! I’m happy that you enjoyed the cookies and I hope that your daughter will enjoy the vegan version. :) Thanks so much for your feedback and sorry again for the slow reply!

      Reply
  • Amy
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    February 28, 2018 @ 11:15 pm

    I ate the entire batch you guys!!! 🙄 I can’t stop

    Reply
    • Erin replies to Amy
      March 3, 2018 @ 3:35 pm

      Haha. It’s so hard not to eat the whole batch while they’re cooking! Thanks for your comment. :D

      Reply
  • Benjie says
    February 21, 2018 @ 7:29 am

    I tried this recipe with a bit of my personal taste. I used 100 gm Natvia and 50 gm brown sugar and replaced the semi sweet chocolate with 1/2 cup pecans and 1/2 cup 90% Lindt chocolate bars. It was fabulous to say the least! I also used butter. Thanks so much Erin! I love your recipes. ❤️

    Reply
    • Erin replies to Benjie
      February 23, 2018 @ 8:18 pm

      You’re welcome! And thanks so much for your comment. :) I’m happy that you love the cookies and the other recipes! It’s great to know that Natvia works well here. Thanks for the tip!

      Reply
  • Jessica says
    February 14, 2018 @ 9:31 pm

    I’ve made these 3 times, 1 time with brown sugar, 2x with coconut. Either way, they are delicious! SUCH an amazing recipe, thank you!

    Reply
    • Erin replies to Jessica
      February 15, 2018 @ 3:43 pm

      You’re welcome! I’m happy that you’ve been enjoying the recipe. :) Thanks a bunch for your feedback!

      Reply
  • Alison Hess
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    January 27, 2018 @ 11:59 pm

    These were amazing! I have never had luck baking with coconut flour before. Sometimes it just makes cookies and muffins taste dry to me. But it worked perfectly in your recipe. I used dark brown sugar & reduced it by 1/4 cup, and I didn’t have a full cup of chocolate chips, but they were still chocolatey enough. Very tasty!!! These cookies have made it to my permanent cookie list! :)

    Reply
    • Erin replies to Alison Hess
      January 28, 2018 @ 9:39 pm

      I feel the same way about coconut flour! So I almost always use a mix of almond and coconut flours. So happy to hear that they’ve made it to your permanent cookie list! :) Thanks for your comment.

      Reply
  • Lydia Lloyd
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    January 19, 2018 @ 12:59 am

    These are amazing! They melt in my mouth. How did you ever create such a delicious recipe?

    Reply
    • Erin replies to Lydia Lloyd
      January 21, 2018 @ 10:56 am

      Thanks so much! So happy you liked them. If you’re really interested in how I created the recipe and didn’t just ask rhetorically (it’s hard to know online :)) then check out the paragraphs under the first picture! Thanks for your comment. :)

      Reply
  • Nicole Martinez says
    December 24, 2017 @ 9:42 pm

    Just made this for Xmas eve for my family. They taste great and look exactly like the photo. I used coconut oil and coconut sugar, as well as almond butter. These are such a treat. Thanks for the recipe !

    Reply
    • Erin replies to Nicole Martinez
      December 29, 2017 @ 2:39 pm

      You’re welcome! I’m happy to hear that they came out well. :) Thanks a bunch for your comment and sorry for my slow reply (Christmas chaos got in the way!).

      Reply

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