clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
paleo double chocolate cookies

Paleo Double Chocolate Cookies

  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: 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!


  • 1/4 cup coconut oil or avocado oil
  • 1/2 cup coconut sugar (you can also sub Lakanto golden or classic in this recipe for a low-carb version)
  • 1 tsp Vanilla extract
  • 1/4 tsp Pink salt
  • 1 tsp Baking soda
  • 1/4 cup unsweetened cacao or cocoa powder
  • 1/4 cup tapioca flour  (or 2 tbsp of coconut flour)*
  • 3/4 cup Almond flour **See notes for nut-free option
  • 1 Egg
  • 2/3 cup Dark chocolate chips, I like these for dairy-free
  • 1/41/2 cup collagen peptides, optional***
  • 1 tbsp water or milk of choice (optional: if needed to thin out the batter)


  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!


*I prefer the texture with the tapioca flour but coconut flour does work as well.

**I tested these with gluten-free flour & they worked out well! The texture was slightly different but they were still delicious & fudgey. To make them nut-free, omit the tapioca flour & almond flour, then sub 1/2 cup of gluten-free baking flour. I used the President’s Choice All-Purpose Gluten-Free Flour blend.

***I recipe works with or without the collagen peptides, but I did find using at least 1/4 cup of collagen created a chewier cookie.

Keywords: paleo, chocolate, double chocolate, treats, healthy, grain free, gluten free, dairy free