Paleo Double Chocolate Almond Flour Cookies
Rich, fudgy, and deeply chocolatey, these double chocolate cookies are the kind of treat that makes it genuinely easy to stick to a grain-free lifestyle without feeling like you're missing out. Almond flour gives them a tender, slightly chewy texture that holds together beautifully, while unsweetened cocoa powder and dairy-free chocolate chips deliver a serious chocolate punch in every bite. Coconut sugar keeps the sweetness natural and unrefined, and melted coconut oil binds everything together without a drop of butter or conventional flour in sight. One thing to keep in mind: these cookies don't spread much on their own, so a gentle press before baking is all it takes to get that perfect, bakery-style shape. They come out of the oven looking almost too soft, but give them the full cooling time on the pan — they firm up into exactly the right texture. With 16 cookies per batch, this is a great recipe to make ahead and keep on hand for the week when a chocolate craving hits hard.
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Learn more →Ingredients
16 servings
- 2 cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup dairy free chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Whisk together the almond flour, cocoa powder, baking soda, and salt in a large mixing bowl until evenly combined with no visible cocoa clumps.
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