These Paleo Chocolate Cookies  are the most fudgy, chocolatey cookies you will ever eat, and you’ll never believe they’re paleo, grain-free, gluten-free, dairy-free and refined-sugar free! 

Does anyone else feel like a total cookie monster this month?! 🙋🏻 Why stop now?! I have one more cookielicious recipe for you that is absolutely a must-make!  #sorrynotsorry

But seriously people. I took my favorite cookie recipe of all time and paleoized it and I’m so so SO over the moon about the results. With a name like Paleo Triple Chocolate Brownie Cookies how in the world could they be anything other than the best?!

Answer: not possible because they are the best of the best. If you are the type of person who doesn’t understand it when someone says a dessert is “too chocolatey” {like seriously, what does that even mean?!} then these paleo chocolate cookies are for you.

Paleo Triple Chocolate Brownie Cookies (A name that says it all)!

Let’s start by breaking down the name of these cookies

• Paleo: Yes it’s true. These cookies are grain-free, dairy-free, refined-sugar free and completely paleo…but they do not taste like it. At all. Like…not one bit.
• Triple Chocolate: Three. Forms. Of. Chocolate. We have melted unsweetened chocolate, cocoa powder, AND chocolate chips. Because more chocolate is always {always} better than less chocolate.
• Brownie: If you’ve been around my site for a while you know that I have a very strict definition of what a brownie is: fudgy, chocolatey, & insanely gooey. As well as what a brownie isn’t: cakey, fluffy {ugh} or overly sweet. These cookies are brownies in every sense of the word, except for their round, cookie-like appearance. Strange.
• Cookies: Again, cakey fluffy round circles of fluff do not qualify for the title of COOKIE. A cookie must be doughy and chewy…which these delicious little bites of heaven absolutely are.

Quality ingredients matter. 

Something super important to note about this recipe…these cookies will be as good as the ingredients you use. Choosing the highest quality chocolate and cocoa powder will ensure the absolute best results!

I know it might seem like a splurge to buy higher quality ingredients, but I have found, especially in baking, that it’s always worth it. 

Looking for more delicious gluten-free cookie recipes? Check out these Paleo Almond Butter Blossoms (a favorite)! These gluten-free peanut butter blossoms are perfect for Christmas, and so are these gluten-free peppermint snickerdoodles! 

Paleo Triple Chocolate Brownie Cookies: Method 

Now that we’ve broken down these Paleo Triple Chocolate Brownie Cookies, let’s chat about how to make them. Most of the instructions are pretty straightforward. However,  there is one step in the process that is absolutely paramount….

You must chill the dough

The dough must be chilled for at least 2 hours (or overnight) before baking! It will be hardened to the point where you need to use  a metal spoon or scoop to form it into nice little balls. I highly recommend coating your hands in coconut oil before rolling, because it gets pretty messy folks.

Do not let the dough get warm. 

If your oven isn’t preheated before you’re finished rolling {or the first tray is still in the oven}, place your tray of cookie dough balls in the refrigerator until you are ready to bake them. This will prevent the dough from becoming too sticky to handle, and the paleo chocolate brownie cookies from spreading during baking.

Rolling these cookies is messy

If you don’t have a cookie scoop, prepared to have messy hands while you are making these paleo chocolate cookies! That is totally normal and nothing to be alarmed about!

Paleo Triple Chocolate Brownie Cookies: Substitutions

I implore you to pretty please make these Paleo Chocolate Brownie Cookies exactly as written! The mixture of cocoa butter and coconut oil is key! The high melting point of cocoa butter and the low melting point of coconut oil join forces to make the perfect substitute for butter in these beauties! This recipe is easily doubled to make a larger batch to feed a crowd! However, if you need to make some substitutions here are a few possibilities:

• Unsweetened chocolate. Any form of chocolate can be used here, just be sure it meets your dietary needs! I love using bittersweet chocolate chips too!
• Coconut Oil/Cocoa butter. 3 TBS butter or grass-fed ghee can be used in place of the 2 TBS coconut oil and 1 TBS cocoa butter!
• Coconut sugar. Any granulated sugar works well! I have used organic cane sugar {not paleo} with great results!
• Maple Syrup. Honey can be used in place of maple syrup!
• Almond flour. I don’t recommend changing the type or amount of flour. But all-purpose flour or a gluten-free all-purpose flour blend does work in this recipe!

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

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5 from 5 votes

Paleo Chocolate Brownie Cookies

These Paleo Chocolate Cookies are the most fudgy, chocolatey cookies you will ever eat, and you'll never believe they're paleo, grain-free, gluten-free, dairy-free and refined-sugar free! 

Course Dessert

Cuisine American

Keyword paleo chocolate brownie coookies, paleo chocolate chip cookies, paleo chocolate cookies

Prep Time 15 minutes

Cook Time 10 minutes

Chilling dough 2 hours

Total Time 2 hours 25 minutes

Servings 18 cookies

Calories 142.7kcal

Author Laura

Ingredients

• ¾ cup unsweetened chocolate * chopped
• 2 TBS coconut oil
• 1 TBS cocoa butter grated
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 egg lightly beaten
• ¼ cup almond flour
• 2 TBS unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup chocolate chips
• Extra sea salt for sprinkling optional

Instructions

Make the dough:

• In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
• Once smooth, set aside to cool.
• In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
• Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
• Add egg and mix until just incorporated.
• Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
• Fold in cup chocolate chips until evenly distributed.
• Place dough in an airtight container and chill for at least 2 hours or overnight.

When you are ready to bake the cookies:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
• Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
• Place on parchment lined cookie sheets about 2” apart.***
• Bake for 9 to 10 minutes until the cookies look just set.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Eat them warm or store them in an airtight container until you’re ready!

Notes

*You can use any kind of dark or unsweetened chocolate here depending on how dark you like your cookies.
**Rolling the dough is a very messy process! I coat my hands in coconut oil before I begin rolling. I use an ice cream scooper or metal spoon to scoop th dough into 1" portions.
***It is imperative that you do not let the dough get warm! If the oven isn’t preheated by the time you have filled a cookie sheet, place it in the refrigerator until the oven is ready.

Nutrition

Calories: 142.7kcal | Carbohydrates: 14.5g | Protein: 2.5g | Fat: 10.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.6g | Cholesterol: 20.7mg | Sodium: 57mg | Potassium: 120.5mg | Fiber: 2.1g | Sugar: 10.6g | Vitamin A: 35IU | Calcium: 27mg | Iron: 1.8mg

Well, that’s all she wrote folks! I really {like really really} hope you try these cookies! They might  just be my most favorite creation of 2016!!

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