Chewy paleo, gluten and dairy free cookies that are made real cacao and other wholesome simple ingredients.
Keyword chocolate, cookies, double chocolate cookies, paleo cookies
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Large Mixing Bowl
Whisk or fork
measuring cups and spoons
3tbsporganic raw cacao powder
1/2tsporganic Ceylon cinnamon
1/4cupavocado oil or coconut oil
2tbspCanadian maple syrup
1tsporganic vanilla extractgluten free
1/3cupcoconut palm sugar (or brown sugar)
1/4cupdairy free dark chocolate chunks or chopped chocolate bar
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk all wet ingredients (egg, maple syrup, oil, vanilla). Add in flax and coconut sugar. Whisk, let sit for 2-3 minutes.
Measure into the large bowl each dry ingredient. Whisk everything together well. Use a spatula at the end if batter becomes too thick.
Once combined (dough should be a bit sticky but form together nicely), with a cookie scooper, scoop evenly onto parchment paper - about 8-9 cookies.
Press down cookie balls lightly (about halfway). They will spread slightly. Add dairy free chocolate chunks on top of each cookie.
Bake at 350F for 8 minutes. Do not exceed 10 minutes – these cookies are meant to be super chewy and moist.
Let cool for 5-10 minutes before eating.
• I have not tried these cookies with any other flours. I cannot guarantee outcome with any substitutions. • If you prefer these cookies to be much sweeter, fold in 1 cup of chocolate chunks before scooping onto baking sheet instead of placing just a few chocolate chunks on top (as in photo). • Cookies last up to 4-5 days in an airtight container at room temperature.
Tried this recipe? Snap and share with me on Instagram using @Wellness1st_net.