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–+ servings
Close up photo of a paleo almond flour cocoa cookie with a lot of chocolate chips

Paleo Chocolate Cookies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 regular-sized cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
These paleo chocolate cookies are ultra rich, soft and chewy and taste just like traditional chocolate cookies! They’re also grain-free, gluten-free, and dairy-free.

Ingredients

  • 3/4 cup (75 grams) finely ground blanched almond flour
  • 1/4 cup (32 grams) coconut flour
  • 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons (98 grams) refined coconut oil not melty or for non-paleo/vegan, unsalted butter, room temperature
  • 3/4 cup (150 grams) coconut sugar or brown sugar for non-paleo
  • 6 tablespoons (98 grams) natural almond butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg 50 grams out of shell, room temperature or 1 chia egg for vegan
  • 1 cup (170 grams) semi-sweet chocolate chips divided (use paleo/vegan chocolate, if needed)

Instructions

  • In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
    3/4 cup (75 grams) finely ground blanched almond flour, 1/4 cup (32 grams) coconut flour, 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
  • 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.
    7 tablespoons (98 grams) refined coconut oil, 3/4 cup (150 grams) coconut sugar
  • 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.
    6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract, 1 large egg
  • Stir in the flour mixture until well combined.
  • Then stir in 3/4 cup (128 grams) chocolate chips (ignore the quantity below - it's a technical issue I can't fix). 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.
    1 cup (170 grams) semi-sweet chocolate chips
  • Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  • Roll the dough into 8 (93-gram) balls or 16 (46-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips (ignore the quantity below - it's a technical issue I can't fix) on the top and on the sides of the dough balls.
    1 cup (170 grams) semi-sweet chocolate chips
  • Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  • If making the big cookies, 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. If making the smaller cookies, subtract 4 minutes. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  • Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be refrigerated for up to 2 weeks or frozen up to 3 months.

Notes

  • Using regular natural cocoa powder instead of Dutch-process may result in cakey cookies.
  • I used refined coconut oil. If you use unrefined, these cookies may have a little coconut taste to them.
  • 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.
  • Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
  • The almond butter shouldn't have any added fat or sugar.
  • To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit for 1 minute or until goopy like an egg.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values given are for 16 regular-sized cookies.
  • Adapted from my Perfect Paleo Chocolate Chip Cookies. 

Nutrition

Calories: 234kcalCarbohydrates: 19gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 11mgSodium: 130mgPotassium: 207mgFiber: 5gSugar: 10gVitamin A: 21IUCalcium: 48mgIron: 2mgNet Carbs: 14
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