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Paleo Double Chocolate Chip Cookies – These cookies are GREAT for those times when you are super craving chocolate… it’s got chocolate chips and is baked with cocoa powder. What’s really special about it though? It’s made with coconut flour instead of regular flour – making it a paleo and gluten free chocolate cookie option!
While eating sugary things everyday isn’t the healthiest for you – chocolate, especially dark chocolate actually has some health benefits. So go ahead and treat yourself once in a while!
Ingredients
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tbsp melted butter
- 2 large eggs
- 2 tbsp honey
- 1/3 cup chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp baking soda
Instructions
Preheat your oven at 325°F. Mix all your dry ingredients together in a mixing bowl: coconut flour, cocoa powder, baking soda.
If you haven’t already, melt your butter by heating it up in the microwave. Make sure that it’s not super hot before the next step (where you add eggs, so it doesn’t cook it!).
In another bowl, mix your eggs, melted butter, honey, and vanilla extract together.
Mix the dry ingredients with the liquid ones until mixed very well together. I used hand mixer to do this. Add your chocolate chip cookies and mix well also.
Line a baking sheet with parchment paper. Scoop out your mix and ball them up. Place them on to the parchment paper, leaving spaces between the cookies.
Bake for 15 minutes at 325°F. (I noticed this time can vary depending on oven, so definitely check to make sure it’s good around 15 minutes.)
Paleo Double Chocolate Chip Cookies
Ingredients
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tbsp melted butter
- 2 large eggs
- 2 tbsp honey
- 1/3 cup chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp baking soda
Instructions
Preheat your oven at 325°F.1. Mix all your dry ingredients together in a mixing bowl: coconut flour, cocoa powder, baking soda.
If you haven’t already, melt your butter by heating it up in the microwave. Make sure that it’s not super hot before the next step (where you add eggs, so it doesn’t cook it!).
In another bowl, mix your eggs, melted butter, honey, and vanilla extract together.
Mix the dry ingredients with the liquid ones until mixed very well together. I used hand mixer to do this.5. Add your chocolate chip cookies and mix well also.
Line a baking sheet with parchment paper. Scoop out your mix and ball them up. Place them on to the parchment paper, leaving spaces between the cookies.
Bake for 15 minutes at 325°F. (I noticed this time can vary depending on oven, so definitely check to make sure it’s good around 15 minutes.)
Nutrition Information:
Yield: 5 Serving Size: 2 cookiesAmount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 77mgSodium: 106mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Do you love chocolate? Check out all my other chocolatey recipes here!
Love this recipe for when we need a sweet treat! I used 1 cup of almond flour when I didnt have coconut flour and it worked just as well. Thank you!
Glad you like it! It’s perfect when you’re craving for some chocolate!
Super tasty, dry though. Maybe add more buttr?
Can you add coconut milk?
Hi,
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Thanks, Stella! I will definitely be checking it out! 🙂
The recipe calls for “1/3 cup chocolate chip cookies”. Is this a typo?
Haha! Yes it is! Let me fix it 🙂
Thought that was a bit funny. Adding chocolate chips, without cookies, seemed to make more sense. I haven’t had much success baking cookies w/ coconut flour – turn out dry, even with eggs and coconut oil. Can you confirm these are moist (or at least moistish)? Also, the pictures show fork marks on the cookies. Do you mush them a bit after putting them on the pan? Kind of like doing peanut butter cookies?
It was a nice catch! I know what you mean about coconut flour being dry. With that said, this is probably the moist-est coconut flour cookies I’ve yet to make. Still a bit drier than almond flour ones though. And yes, I did make mush them a bit with a fork just so I can flatten it out a bit, but technically that step is totally optional as long as you make it flat enough (can be with your palm or wooden spatula or whatever).
Thanks for answering. Can’t wait to make these when I get back to town.
Those are good looking cookies!!