These Paleo Double Choc-Chip Cookies would have to be my best cookie creation yet. And if my word isn’t enough for you. I’ll let my husband’s remarks seal the deal for you. As soon as he took a bite of these freshly baked delights the first words that came out of the mouth were ‘BRO’ followed by ‘We’re not giving any of these ones away’.

I really am lucky he’s around for times like this because if left to my own devices I could quite easily polish the whole batch off, myself. My husband has just as much of a sweet tooth as me. Actually… I would actually have to say, he has MORE of a sweet tooth than me. So between the 2 of us, no recipe creation goes uneaten.

These Paleo Double Choc-Chip Cookies are:

Rich
Fudgey
Salty
Bursting with chocolate
Crinkly on the outside
Soft on the inside
Free of gluten, dairy, soy, refined sugar, and grains

Want more Paleo goodies? Well, then you can’t go past these!

I used a walnut cashew butter as the ‘nut butter’ portion of this recipe. The brand is Ground Up PDX, they’re an artisan nut butter company in Portland that make the most insane flavor combinations. They recently sent me some nut butter to try and my gosh! All I have to say is try the Salted Eggnog, it’s a seasonal product but is quite literally life-changing.

Back to this recipe – the nut butter I used was pretty thick, so when choosing which one to use, whether its almond, cashew, walnut or a combination of them all, just make sure it’s a thicker consistency. If your nut butter is runny, I can’t guarantee you’ll achieve the same results as the ones pictured.

To keep these Paleo and refined sugar-free, use 100% cacao unsweetened chocolate chips. Pascha is a good brand for this.

Paleo Double Choc-Chip Cookies

4 from 7 votes

Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Chill Time

minutes

These Paleo Double Choc-Chip Cookies are crinkly on the outside, fudgy on the inside. No dairy, soy, refined sugar or grains.

Ingredients

1/3 cup coconut oil, solid
3/4 cup coconunt sugar
1 medium egg
1 1/2 tsp vanilla essence
1/3 cup nut butter (almond, cashew, or walnut)
1/2 cup dutch processed cocoa
1/3 cup coconut flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt
3/4 cup dark chocolate chips
Maldon sea salt for garnish

Directions

In a medium bowl combine your coconut oil and coconut sugar. Using an electric beater, whisk until broken down and just combined. Using your hands work the coconut oil into the sugar.
Add the egg and vanilla. Whisk with the electric beater until well incorporated. Add your nut butter, whisk until smooth.
Add the cocoa, flours, baking soda and salt. Using a spatula, mix together until a dough forms.
Add the chocolate chips. Mix until just combined.
Place in the fridge for 15 minutes.
Preheat oven to 350F bake.
Using an ice-cream or large cookie scoop. Scoop out cookie dough and roll into even-sized balls, allowing enough space between each to spread out. Gently press down on each ball so they’re slightly flattened but not all the way.
Bake for 11-12 minutes. 6 minutes in, remove from the oven and gently tap the tray on the counter to allow the cookies to flatten out some more. Return to the oven and continue to bake until remaining time is up.
Remove from the oven, and bang the tray on the counter one more time to flatten cookies a little more. Sprinkle with some maldon sea salt and allow to cool before enjoying.

Recipe Video

Notes

Best kept in an air-tight container on the counter
I used a walnut cashew butter blend. Whichever nut butter you choose be sure that it’s a thick one. I cant’ guarantee a runny nut butter will yield the same results
Use unsweetened chocolate chips for a 100% refined sugar free cookie. Alternatively use extra dark chocolate chips.
Dutch process cocoa makes a huge difference in this recipe. If you use cacao powder, you may end up with more cake-like cookies.