Amazing Perfect Paleo Double Chocolate Cookies (vegan option, grain-free, gluten-free, dairy-free)

These perfect paleo double chocolate cookies are ultra rich, soft and chewy and taste just like traditional chocolate cookies! With a vegan option. Grain-free, gluten-free, and dairy-free.

These are the best double chocolate cookies I’ve ever had. Never mind that they’re paleo! The texture is spot on and they taste just like a gluten-filled double chocolate cookie. Especially fresh from the oven!

The only thing that’d give them away as not being made with all-purpose flour is the little specks of almond flour. And I don’t think most people would even notice!

I adapted this recipe from my perfect paleo chocolate chip cookies. Mr. Texanerin thinks it’s kind of funny how many variations of this cookie I intend on posting.

I don’t think it’s funny at all. I think to not post all the versions I can think of would just be stupid. ;)

To come up with the original recipe, I made them at least a dozen times – usually half batches. And I baked them up one cookie at a time, adding more flour or oil or whatever until I was closer to what I was going for.

It was actually kind of fun because of the almost constant stream of fresh cookies coming out the oven. So after that labor of love, I feel like posting several variations is totally acceptable. :D

Ingredients

• 3/4 cup (75 grams) almond flour
• 1/4 cup (32 grams) coconut flour
• 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder (using regular natural cocoa powder may result in cakey cookies)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 7 tablespoons (98 grams) coconut oil (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)1 or unsalted butter2 , room temperature
• 3/4 cup (150 grams) coconut sugar or brown sugar
• 6 tablespoons (98 grams) natural almond butter (the kind with just almonds and salt), room temperature
• 1 1/2 teaspoons vanilla extract
• 1 large egg, room temperature (or 1 chia egg for vegan)
• 1 cup (170 grams) semi-sweet chocolate chips, divided (use paleo / dairy-free chocolate, if needed)

Directions

1. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup (128 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
4. ..................................

for full recipes please see : www.texanerin.com

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