Double Chocolate Chip Almond Flour Cookies

These are the best double chocolate chunk cookies! Made with almond flour and almond butter, these delicious chocolate cookies are vegan, gluten-free, and paleo friendly!

I have been on an absolute cookie baking spree the past couple of days. The kitchen is now covered in chocolate powder and the sink filled with bowls, but chocolate cookies are totally worth the mess. I wanted these chocolate cookies to be just right for you, so I made three batches while perfecting the recipe. I tried them with just almond flour, with one tablespoon of coconut flour, with two tablespoons of coconut flour, with a flax egg, with a real egg… You get the idea. Now I’ve just got to give them away before I devour them all while the kids are at school. Give me a warm chocolatey cookie and a cup of tea and I am one happy mama. These rich chocolate chocolate chip or chunk cookies are a lot like the Paleo Chocolate Banana Muffins I shared a few years ago, which still get great reviews.

These rich, decadent, fudgy chocolate cookies are such an amazing way to satisfy any chocolate craving. They are so easy to whip up in one bowl and are done in under 30 minutes. You could also blend these together in a food processor or stand mixer if you like. When you first start mixing the dough together it may seem too dry, but once you keep stirring, it comes together in a very thick dough. Coconut flour is incredibly absorbent, so we usually use a very small amount when baking with it. However, it really helps bind the ingredients together and keep the almond flour from crumbling. When I tested these paleo double chocolate chip cookies using only almond flour, they were delicious, but a bit crumbly and dry, so I do recommend using the coconut flour. If you would like to make these cookies vegan, use a flax egg – it works very well here. When I tested this chocolate cookie recipe using one our backyard chicken eggs they were just a bit fluffier.

Chocolate cookies with melty chocolate chunks inside are just amazing. These are even better with a tiny pinch of pink or flaked sea salt on top to enhance the flavors. While I usually go for raw cacao powder in my chocolate recipes, I find a good quality unsweetened baking cocoa creates the best rich chocolate flavor in these cookies.

Continue to Content

Yield: about 15 cookies

Paleo Double Chocolate Cookies

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Easy one-bowl rich and fudgy double chocolate cookies made with wholesome ingredients like almond flour and almond butter. These decadent cookies are vegan, gluten-free, and paleo.

Print

Ingredients

• 1 tablespoon flax meal (or 1 egg)
• 1/2 cup almond butter (unsweetened, unsalted)
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup unsweetened cocoa powder (I used Ghiradelli)
• 1/3 cup dairy-free chocolate chips or chunks (such as Enjoy Life or Lily's Sweets)
• 1 tablespoon flax meal (or 1 egg)
• 1/2 cup almond butter (unsweetened, unsalted)
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup unsweetened cocoa powder (I used Ghiradelli)
• 1/3 cup dairy-free chocolate chips or chunks (such as Enjoy Life or Lily's Sweets)

Instructions

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In a small bowl, stir the flax meal with 3 tablespoons of warm water to make a flax egg, if using. Set aside. In a medium bowl stir together almond butter, coconut sugar, vanilla, egg/flax egg, and coconut oil. Add the almond flour, coconut flour, baking soda, salt, and cocoa powder and chocolate chunks and stir with a spatula until smooth. The dough will be very thick.
3. Scoop heaping tablespoon sized mounds of dough onto the prepared cookie sheet. These cookies don't spread or flatten much, so press down with your fingers or the back of a cup coated with cooking spray. Bake for 12 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Notes

*For vegan cookies use the flax egg rather than chicken's eggs.
*Nutrition information is approximate and my best calculation using a recipe calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, be sure to calculate it using your favorite calculator.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 134Saturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 3g

Join me in pinning all the best recipes over on Pinterest! Here’s a Pinterest friendly image of this recipe to get you started.