Description
These chewy double chocolate brownie cookies are rich, fudgy, and paleo-friendly—perfect for a clean-eating dessert that feels indulgent but is made with wholesome ingredients
Ingredients
Almond flour
Tapioca flour
Cacao powder
Baking soda
Sea salt
1 egg
Coconut sugar
Coconut oil (melted)
Vanilla extract
Dark chocolate chips (paleo-friendly if needed)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In one bowl, mix almond flour, tapioca flour, cacao powder, baking soda, and salt.
In another bowl, whisk the egg, coconut sugar, melted coconut oil, and vanilla extract.
Combine wet and dry ingredients to form a thick dough.
Fold in dark chocolate chips.
Scoop dough into small balls, place on baking sheet, and flatten slightly.
Bake for 10–12 minutes.
Let cool on the pan to set before serving.
Notes
Add a pinch of espresso powder for a mocha twist.
Mix in chopped nuts for added texture and crunch.
Use sunflower seed flour for a nut-free version.
Store at room temp up to 3 days or refrigerate up to 1 week.
Reheat in microwave for 8–10 seconds for fresh-baked texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
