There’s nothing like the scent of homemade cookies permeating your home. The comfort of the whole process – from preparing cookie dough to baking and consuming – is unparalleled! Rich, chocolatey cookies are one of my favorite indulgences, but as someone with many food intolerances, I need to be careful about the ingredients that go into my desserts.

Paleo Double Chocolate Chip Cookies

This double chocolate chip cookie recipe is grain-free, refined sugar-free, and paleo-friendly. Made with almond flour and sweetened with pure maple syrup, these cookies are on the healthier end of the dessert spectrum. Plus, they’re packed with rich chocolate flavor!

Paleo Double Chocolate Chip Cookies

Preparing the cookie dough only requires about 15 minutes (there’s no chill time necessary!), and 10 minutes to bake. Using the Wolf Gourmet countertop oven, the process is so simple – the oven preheats quickly and fits a small cookie sheet, which is the perfect size for 12 small cookies.

Paleo Double Chocolate Chip Cookies

The dough can also be made ahead of time and stored in a sealed container in the refrigerator for a few days. In the unlikely event you have leftover cookies, these beauties freeze very well. Simply microwave the frozen cookies for 30 seconds and enjoy!

Paleo Double Chocolate Chip Cookies

 

 

Paleo Double Chocolate Chip Cookies
Paleo Double Chocolate Chip Cookies
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Votes: 4
Rating: 4.25
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Rate this recipe!
Servings Prep Time
12 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time
10 minutes
Paleo Double Chocolate Chip Cookies
Paleo Double Chocolate Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Servings Prep Time
12 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 cookies 15 minutes
Cook Time
10 minutes
Ingredients
  • 1/3 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 large egg whisked
  • 1/3 cup dark chocolate chips
Instructions
  • Preheat the Wolf Gourmet countertop oven to 350 degrees F on CONVECTION BAKE.
  • In a saucepan, stir together the coconut oil, pure maple syrup, and cocoa powder over medium-low heat just until everything is well-combined and smooth. Immediately remove from heat and allow mixture to cool to room temperature.
  • Stir together the almond flour, baking powder, baking soda, sea salt, and cinnamon in a mixing bowl. Pour in the coconut oil/cocoa powder mixture along with the vanilla extract and stir well until a dough is formed. Add the whisked egg and mix until well-combined. Fold in the chocolate chips until well combined.
  • Form cookie-shaped disks and place them on a small (6” x 9”) cookie sheet.
  • Bake in the preheated countertop oven 8 to 12 minutes. Remove cookies from oven and allow them to cool 5 minutes. Transfer to a wire rack to finish cooling.
        
Julia-Mueller-The-Roasted-Root

 

Julia Mueller is the creator of the food blog, The Roasted Root, and the author of the cookbooks, Delicious Probiotic Drinks and Let Them Eat Kale!. Julia focuses her recipes on gluten-free, nutrient-dense recipes that tend to be paleo-centric and/or allergy-free. When Julia’s not cooking and photographing recipes, she can be found mountain biking, trail running, or snowboarding in the Sierra Nevada mountains.

 

 

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