There are times in life when nothing else satisfies the way chocolate can.
Week 24 of pregnancy? Chocolate.
Late-night studying? Definitely chocolate.
Kids napping and you've got a moment to yourself? Chocolate, please.
Aunt Flo is on her way again this month? Chocolate!!!
And for all of those times, you'll be glad you have this simple, grain-free cookie recipe in your arsenal.
I'm confident giving these cookies to my kids. They're decadent and rich, made from whole ingredients, not too sweet, with the perfect amount of chocolate. (Plus, I did the math. There's only 1 1/2 teaspoons of sweetener per cookie — not bad!)
Keep these in the cookie jar, take them to a church potluck, bless someone who's recovering from an illness, or even donate them as what I would consider a welcome addition to any summer bake sale. Even our grain-loving friends and family love these cookies!
And, if ever there was a cookie that begged for a tall, cold glass of raw milk, this is it!
Paleo Double Chocolate Chunk Cookies
- 4 eggs, preferably pastured
- 3/4 cup coconut palm sugar or sucanat
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup coconut oil, melted
- 1/2 cup coconut flour
- 1/4 cup raw cacao powder or cocoa powder (not Dutch-processed)
- 1/2 cup chocolate chunks or chips
Makes approximately 2 dozen cookies.
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. In a large bowl, beat eggs, sweetener, vanilla, and salt together until smooth. Add melted coconut oil and mix again. Sift in coconut flour and raw cacao or cocoa powder. Mix again, until smooth. Fold in chocolate chunks.
Don't be alarmed if the dough resembles batter more than cookie dough at this point. Allow it to sit for a few minutes, and it will thicken considerably. If your kitchen is especially warm, as mine is in the summer, transfer the dough to the fridge to chill for 10 minutes or so. It will make the next step much easier.
Using a 1-tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about 2 inches apart. Gently press each dough ball down with your hand to flatten to your desired thickness. A thicker cookie will be soft and chewy; a thinner cookie will be slightly crispier. You must press the dough because it will not spread in the oven.
Bake for 14 to 15 minutes. Transfer to a wire rack to cool, unless you just can't help yourself and must have one straight out of the oven! Cookies will keep in an airtight container on the counter top up to 5 days, or they may be frozen for later enjoyment.
Try Wardee's Homemade Bourbon Vanilla if you don't absolutely have to be grain-/gluten-free.
You can use softened, grass-fed butter instead of coconut oil, if you prefer. You may want to omit or decrease the amount of salt in the recipe if you use salted butter.
These cookies are about 2 inches wide if you use the 1-tablespoon scoop. For larger cookies, double or even triple the amount you scoop. Just be aware it will change the number of cookies you produce, and your baking time may be longer.
I have not tested this recipe with honey. I prefer dry sweeteners for cookies, as cookies with honey tend to spread out too much in the oven, in my experience. If you do try it with honey, please let us know how it works for you!
I prefer Enjoy Life brand chocolate chunks because they're dairy-, nut-, and soy-free and contain a minimal amount of evaporated cane juice. Feel free to use your favorite brand or, even better, make your own!
These cookies have been gobbled up every time I make them. My kids, husband, in-laws, friends, everyone who has tried them loves them! I hope you enjoy them (and make them as often) as we do.
Do you have a go-to recipe for those times when only CHOCOLATE will do?
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