Alll the Chocolate chip cookies please
So we all know the love affair I have with chocolate. I’ve always had that sweet tooth, but chocolate in any form has always won. Chocolate cake. Fudge. Chocolate bars. Nutella crepes. Chocolate chip cookies. Melted chocolate. Chocolate truffles. Brownies. Double chocolate chip cookies…
You get the point. But since I’ve been trying to clean all the foods things up, I’ve had to re-think how I can get my chocolate fix in. While it’s still hard for me to turn down a good brownie or chocolate frosting, I am much more selective about the chocolate I consume. But it’s been a great opportunity for me to get creative in the kitchen and figure out this paleo baking thing.
Paleo Chocolate For the Win!
I’ve had a few fails, but this double chocolate chip cookie is a winner staying on the baking rotation for sure. Because what is life without chocolate? Last year I attempted to make a 0g sugar version of chocolate cookies using a sugar-free granulated sweetener when I was doing my gut healing. It might be fine for some people, but it’s got a cool after-taste you get from sugar alcohols, and can cause digestive discomfort for some.
Plus paleo baking is not easy and I don’t think I got those ratios right. So this version is much improved, sweetened with paleo-approved ingredients and the right flour combo (I think!). They’re pretty easy, and oh so chocolatey! Just in time for Valentine’s Day 🙂 Whip up a batch of these for your loved ones and know you’re giving them all the chocolate with all the benefits and none of the downfalls!
Paleo Double Chocolate Chip Cookies
Paleo, Sugar-Free, Gluten-Free, Dairy-Free, Grain-Free, vegan-option recipe for a classic: double chocolate chunk cookie!
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 cup 100% unsweetened cacao powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp monk fruit
- 1/8 tsp sea salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup option to use lakanto maple-flavored syrup to keep it sugar-free
- 1/4 cup almond milk
- 2 eggs option to use 2 flax eggs to make it vegan
- 1 tsp pure vanilla extract
- 1 cup chocolate chips I've used both 100% unsweetened and coconut-sugar sweetened chips here to keep it clean and sugar-free
Preheat the oven to 350 and line a baking sheet with parchment paper. Combine the dry ingredients in a medium bowl until thoroughly combined.
Mix the wet ingredients in a large bowl, then slowly add the dry mix, mixing to combine each step.
Fold in the chocolate chips, then scoop the dough out in heaping tablespoons and ball it up then place them on the cookie sheet, evenly spaced. Press each cookie down slightly in the center to flatten a bit.
Bake for 10-12 minutes and let cool for 10 minutes then transfer to a wire rack to cool completely.
For more chocolate-y deliciousness, check out these recipes:
- Peanut Butter Brownies
- Raw Brownie Bites
- Vegan Fudge
- Mocha Avocado Mousse
- Most Raw Chocolate Hazelnut Pie
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