Healthy grain-free paleo double chocolate chip cookies made with almond flour, coconut oil, and pure maple syrup. These easy-to-prepare treats are the perfect healthy snack or dessert to keep in your household at all times.
You’re looking at a regular staple in my house.
Whenever I’m on the verge of (insert gasp) running out of cookies, I get a little anxious until I have the opportunity to make a new batch.
I know…it’s the firstest first world problem that ever did exist, but I find these paleo double chocolate chip cookies to be an extremely necessary part of my diet.
The honest truth in the blogging world is most of the recipes we post, we only make once, twice, three times…just enough to recipe test and get up on the ol’ site.
For me, the reason I don’t make all the recipes over and over again is obvious: I’m constantly making new ones and can hardly keep up with the amount of food!
There are, however, a few I do make over and over again for my own pleasure, and as I’ve already spoiler alerted you, this recipe is one of them! (Hint: the Crowd-Pleasing Roasted Vegetables, The Only Grilled Salmon Recipe You’ll Ever Need, Paleo Banana Bread, and the Almond Flour Pancakes are some of the others I make all the time).
To me, these paleo double chocolate chip cookies serve as healthy snacks.
They’re like little protein fat bombs (the idea is similar to the Keto Fat Balls I posted a few weeks back), and in addition to an after-dinner treat, I also eat them mid-day to tide me over between meals.
Made very similar to my Paleo Chocolate Chip Cookies with Walnuts, this recipe calls for almond flour, coconut oil, and pure maple syrup.
We add raw cacao powder and dark chocolate chips to give the cookies that ultra chocolatey essence.
Because if there’s anything better than a chocolate chip cookie, in my humble opinion, it’s a chocolate chip cookie that doubles or triples up on chocolate… and is made with coconut oil!
I hope you love these rich Paleo Double Chocolate Chip Cookies as much as I do!
Paleo Double Chocolate Chip Cookies
Ingredients
- 1/3 cup coconut oil
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 2 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon optional
- 1 tsp vanilla extract optional
- 1 large egg whisked
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. In a saucepan, stir together the coconut oil, pure maple syrup, and cocoa powder over medium-low heat just until everything is well-combined and smooth. Immediately remove from heat and allow mixture to cool to room temperature.
- Stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon in a mixing bowl. Pour in the coconut oil/cocoa powder mixture along with the vanilla extract and stir well until a dough is formed. Add the whisked egg and mix until well-combined. Fold in the chocolate chips until well combined.
- Form cookie-shaped disks and place them on a cookie sheet.
- Bake in the preheated oven for 8 to 12 minutes. Remove cookies from oven and allow them to cool 5 minutes. Transfer to a wire rack to finish cooling.
Chocolate cookies are already awesome. Then you put double chocolate chip, then, well, that’s just it, I need nothing more in my life!
I splurged on a Wolf range a few years back and love it, and I have to say that little oven would really come in handy! I can see why these are a staple of yours too…I can’t go without chocolate every single day and I’m thinking I need these stat. Heading over for the recipe!
Ahmygeeersh! I’ve been wanting to get a full Wolf range for YEARS! I bet you get amazing use out of it 😉
Love that you can use that little oven and not heat up the entire house! These sound like the cookie of my dreams! 🙂
They’re soooo good! I seriously can barely go a day without one or three 😉
I can see why these are a staple on your meal plan! They look like little heavenly discs of chocolate bliss. I love how simple the ingredient list is too!
These double chocolate chip cookies look so delicious! I am so intrigued by the countertop oven- it seems so convenient! Also loving your use of almond flour 🙂