Paleo Double Chocolate Cookies

These rich, chewy, paleo double chocolate cookies are just what you need on hand for a healthier treat or snack during the week! They only require a few ingredients & can be made in under 30 minutes!

Dairy-free paleo double chocolate cookies:

We are using avocado (or melted coconut oil) in this recipe rather than butter or other dairy-filled ingredients. We will still have that same great texture, I promise. You won’t even be able to tell this recipe is 100% dairy-free!

Low-carb cookie option:

Simply swap the coconut sugar for a low-carb sweetener such as Lakanto golden or classic. You will also want to use 2 tbsp of coconut flour in place of the tapioca flour, which is higher in carbs. The recipe will still taste absolutely delicious & provide a lower carb treat for those following a low-carb or keto diet.

Whip them up in under 30 minutes

These cookies actually take me under 30 minutes to mix up & then bake. Simply add all the ingredients into a mixing bowl, roll into balls (or cylinders, see below), bake, cool slightly & enjoy!

Baking tips:

Ok so to make the perfect paleo double chocolate cookie, I am a huge believer that you need to be baking them properly. I tried a few different variations & have found what gets the perfect thick, chewy, rich cookie, EVERY TIME.

The trick? You don’t want to roll the cookies into balls but rather a cylinder. When they bake they slowly melt down & create the perfect final product. You also want to make sure to chill your dough for at least 10 minutes before baking… this is KEY so don’t skip this step!

I also like to ever so slightly under-bake my cookies. I only bake these for about 9 minutes on the dot. This may slightly vary depending on your oven & the size of your cookies, so keep an eye on them closely after the 7 minute mark. You want them to look cooked around the edges but slightly under-cooked in the middle. Take them out from the oven & let them cool on the pan for 10 minutes & then move to a wire rack or plate for finish cooling. This gets the best texture every time!

Ingredients you will need for these paleo double chocolate cookies:

• Coconut oil or avocado oil (you can get both of these at Costco for a really great price)
•  Coconut sugar (you can also sub Lakanto golden or classic in this recipe for a low-carb version)
• Vanilla extract
• Pink salt
• Baking soda
• Unsweetened cacao or cocoa powder (you can grab some here)
• Tapioca flour  (or 2 tbsp of coconut flour)*
• Almond flour **See notes for nut-free option
• 1 Egg
• Dark chocolate chips, I like these for dairy-free
• Collagen peptides, optional***

How to make paleo double chocolate cookies:

1. Preheat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
2. With an electric beater or stand mixer (or by hand using a spatula) beat the avocado oil & coconut sugar together.
3. Add the rest of the ingredients, adding the chocolate chips/chunks last, to combine & mix until everything is well incorporated.
4. Let sit in the fridge for 10-15 minutes.
5. Scoop a spoonful of the batter onto your prepared baking tray, topping with a couple more chocolate chips, if desired.
6. Bake for 7-9 minutes, remove from the oven & let cool slightly on the pan for at least 10 minutes. This gives a super fudgey final cookie. If you want a crunchier cookie, bake for 10-12 minutes.
7. Let cool slightly, & enjoy!

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