Why You’ll Love This Recipe

I love this recipe because it gives me the decadence of brownies with the convenience of cookies. The edges are chewy, the center is soft and fudgy, and each bite is packed with intense chocolate flavor. Plus, these cookies are grain-free, dairy-free, and naturally sweetened, which makes them a smart choice when I’m trying to eat healthier without giving up dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Tapioca flour
Cacao powder
Baking soda
Sea salt
Egg
Coconut sugar
Coconut oil
Vanilla extract
Dark chocolate chips (paleo-friendly if needed)

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In one bowl, I mix the dry ingredients: almond flour, tapioca flour, cacao powder, baking soda, and salt.
In another bowl, I whisk together the egg, coconut sugar, melted coconut oil, and vanilla extract.
I combine the wet and dry ingredients to form a thick dough, then fold in the chocolate chips.
I scoop the dough into small balls and place them on the baking sheet, flattening slightly.
I bake for 10–12 minutes, then let them cool on the pan to set.

Servings and Timing

Servings: About 18 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

When I want a mocha flavor, I add a pinch of instant espresso powder to the dough.
I sometimes mix in chopped nuts like pecans or walnuts for extra crunch.
For a nut-free version, I use sunflower seed flour in place of almond flour.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days.
They can be refrigerated for up to a week to keep them fresh longer.
I warm them briefly in the microwave (about 8–10 seconds) if I want that fresh-baked texture again.

FAQs

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them. When ready to bake, I add a few extra minutes to the baking time.

Can I use cocoa powder instead of cacao powder?

Absolutely, I’ve done this when I didn’t have cacao powder, and the results are still delicious.

What can I use instead of tapioca flour?

Arrowroot flour works well as a substitute and keeps the cookies chewy.

Are these cookies very sweet?

They’re moderately sweet—I find them just right thanks to the coconut sugar and dark chocolate.

Can I make these vegan?

I haven’t tried it, but I believe a flax egg could work in place of the egg, though the texture may vary.

Conclusion

These chewy double chocolate brownie cookies are my go-to when I want a chocolate treat that’s both indulgent and wholesome. They’re easy to make, full of rich chocolate flavor, and perfect for anyone following a paleo or gluten-free lifestyle. Every bite delivers that perfect brownie-meets-cookie experience I crave.