If you’re on the hunt for a rich, indulgent treat that aligns with your paleo lifestyle, look no further than these Paleo Double Chocolate Chip Cookies. They are soft, chewy, and packed with chocolate flavor, making them the perfect guilt-free dessert or snack. The combination of almond flour and cocoa powder gives these cookies a deliciously fudgy texture, while the chocolate chips add an extra layer of sweetness. Whether you’re enjoying them fresh out of the oven or storing them for later, these cookies are sure to satisfy your chocolate cravings.
Why This Recipe Works
This recipe stands out for several reasons. First, it uses wholesome ingredients that are paleo-friendly, ensuring you can enjoy a treat without compromising your dietary choices. The use of almond flour not only provides a nutty flavor but also keeps the cookies gluten-free. Coconut oil adds a subtle richness and helps bind the ingredients together, while pure maple syrup offers a natural sweetness without refined sugars. The result? A delicious cookie that’s easy to make and even easier to love.
Ingredient Notes
- Coconut Oil: This solid fat is perfect for adding moisture and richness. Make sure to melt it before mixing.
- Pure Maple Syrup: A natural sweetener that enhances the flavor profile of the cookies.
- Unsweetened Cocoa Powder: Provides deep chocolate flavor without added sugars.
- Almond Flour: A gluten-free alternative to all-purpose flour that gives these cookies a tender texture.
- Baking Powder: Helps the cookies rise slightly for a softer bite.
- Baking Soda: Works in conjunction with baking powder for the perfect lift.
- Sea Salt: Balances the sweetness and enhances the overall flavor.
- Ground Cinnamon (optional): Adds warmth and depth to the cookies.
- Vanilla Extract (optional): A classic flavor enhancer that complements the chocolate.
- Large Egg: Binds the ingredients together and adds moisture.
- Chocolate Chips: Choose dairy-free chips to keep the recipe paleo-friendly.
Equipment at a Glance
- Mixing Bowls: For combining wet and dry ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to perfect cookies.
- Baking Sheet: A non-stick or parchment-lined sheet is ideal.
- Silicone Spatula: For folding in the chocolate chips and scraping the bowl.
- Oven: Preheat to ensure even baking.
Paleo Double Chocolate Chip Cookies Cooking Guide
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.
Step 2: Melt the Coconut Oil
In a microwave-safe bowl, melt 1/3 cup of coconut oil until it’s completely liquid. Allow it to cool slightly before using.
Step 3: Combine Wet Ingredients
In a mixing bowl, whisk together the melted coconut oil, 1/4 cup of pure maple syrup, and 1 large whisked egg. If you choose to use it, add 1 teaspoon of vanilla extract at this stage.
Step 4: Mix Dry Ingredients
In another bowl, combine 2 cups of almond flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of sea salt, and 1/2 teaspoon of ground cinnamon (if using).
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Fold in Chocolate Chips
Gently fold in 1/2 cup of chocolate chips until evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look soft.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Double Chocolate Chip Cookies warm or at room temperature!
Low-Carb/Keto Alternatives
- Sweeteners: Replace maple syrup with erythritol or stevia for a low-carb option.
- Chocolate Chips: Use sugar-free chocolate chips to keep it keto-friendly.
- Flour Alternative: Experiment with coconut flour, but reduce the quantity to about 1/2 to 1/3 cup, as it absorbs more moisture.
Common Errors (and Fixes)
- Overmixing: This can lead to tough cookies. Mix just until combined.
- Underbaking: If your cookies seem too soft, they need a few more minutes in the oven. Keep an eye on them!
- Too Dry: If the dough is crumbly, add a splash of water or extra maple syrup to moisten it.
- Using the Wrong Flour: Stick to almond flour for the best results; other flours may not yield the same texture.
Save It for Later
These cookies can be stored in an airtight container at room temperature for up to a week, or in the fridge for longer freshness. You can also freeze the dough for up to three months; simply scoop the dough onto a baking sheet, freeze until solid, and then transfer to a zip-top bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
Popular Questions
Can I make these cookies vegan?
Yes! To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and ensure you use vegan chocolate chips.
What can I use instead of almond flour?
You can use sunflower seed flour for a nut-free option, but be aware that the flavor and texture might differ slightly.
How do I know when the cookies are done?
Look for set edges and slightly soft centers. They will firm up as they cool.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped walnuts, pecans, or even dried fruits for added texture and flavor.
In Closing
Indulging in a sweet treat doesn’t have to derail your healthy eating habits. These Paleo Double Chocolate Chip Cookies offer a delightful combination of rich flavors and wholesome ingredients, making them a perfect addition to your dessert repertoire. Whether you’re enjoying them after a workout or as an afternoon snack, these cookies are sure to become a favorite in your home. So gather your ingredients, preheat your oven, and get ready to enjoy a deliciously chocolatey experience that aligns with your paleo lifestyle. Happy baking!
Paleo Double Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Melt 1/3 cup of coconut oil in a microwave-safe bowl until completely liquid. Allow to cool slightly.
- Step 3: In a mixing bowl, whisk together the melted coconut oil, 1/4 cup of pure maple syrup, and 1 large whisked egg. Add vanilla extract if using.
- Step 4: In another bowl, combine 2 cups of almond flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of sea salt, and 1/2 teaspoon of ground cinnamon (if using).
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Step 6: Gently fold in 1/2 cup of chocolate chips until evenly distributed.
- Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze the dough for up to three months; bake straight from the freezer.
- For vegan cookies, substitute the egg with a flax egg.
