Paleo Chocolate Brownie Cookies

Paleo Chocolate Brownie Cookies | #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Paleodessertrecipes #Breakfastideas #Frenchtoastcasseroleeasy #Paleodessertrecipes #Paleosweets #Glutenfreedesserts #Paleosnacks #Paleobaking #Paleoglutenfree


  • ¾ cup unsweetened chocolate * chopped
  • 2 TBS coconut oil
  • 1 TBS cocoa butter grated
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 egg lightly beaten
  • ¼ cup almond flour
  • 2 TBS unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup chocolate chips
  • Extra sea salt for sprinkling optional


  1. Make the dough:
  2. In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
  3. Once smooth, set aside to cool.
  4. In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
  5. Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
  6. Add egg and mix until just incorporated.
  7. Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
  8. Fold in cup chocolate chips until evenly distributed.
  9. Place dough in an airtight container and chill for at least 2 hours or overnight.
  10. When you are ready to bake the cookies:
  11. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  12. Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
  13. Place on parchment lined cookie sheets about 2” apart.***
  14. Bake for 9 to 10 minutes until the cookies look just set.
  15. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  16. Eat them warm or store them in an airtight container until you’re ready!

recipe adapated >>>>>  here