Paleo Chocolate Cookies

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These Paleo Chocolate Cookies  are fudgy, chocolatey cookies that are paleo, grain-free, gluten-free, dairy-free and refined-sugar free! 

Front view of a stack of five Paleo Chocolate Cookies


I adapted my favorite chocolate cookie recipe to create these paleo chocolate cookies.

If you are the type of person who doesn’t understand it when someone says a dessert is “too chocolatey” (seriously, what does that even mean?) then these paleo chocolate cookies are for you.

These cookies are paleo (grain-free, gluten-free, with no dairy or refined sugar). They are made with 3 forms of chocolate and they taste like a fudgy brownie. The perfect dessert for health-conscious chocolate lovers.

Overhead view of ten Paleo Chocolate Cookies

Paleo Chocolate Cookies: Substitutions

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. 

  • Unsweetened chocolate. Use any form of chocolate you’d like, semi-sweet or bitter-sweet chips can be used.
  • Coconut Oil/Cocoa butter. 3 TBS butter or grass-fed ghee or butter 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.
  • 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.
Overhead view of one Paleo Triple Chocolate Brownie Cookies resting on a glass of milk with seven other cookies surrounding it

Paleo chocolate chips/bars

front view of a stack of five Paleo Triple Chocolate Brownie Cookies

How to make paleo chocolate cookies

Most of the instructions are pretty straightforward – here are some tips.

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 balls. I highly recommend coating your hands in coconut oil before rolling, because it gets pretty messy.

Do not let the dough get warm. 

If the oven isn’t preheated before you’re finished rolling (or the first tray is still in the oven), place the 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 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 normal and nothing to be alarmed about.

Overhead view of twelve Paleo Triple Chocolate Brownie Cookies

Recipe FAQs

Can I freeze these cookies?

You can store baked cookies in the freezer, but I prefer to freeze the dough. To do this:
Form dough into balls. 
Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm. 
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
Freeze for up to 1 month. 
To bake: remove dough from the freezer and let it come to slightly cooler than room temperature. Then bake according the the recipe instructions. 

How do you store paleo chocolate cookies?

Store baked cookies in an airtight contianer at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for 2 months. 

One Paleo Triple Chocolate Brownie Cookie with a bite taken out of it on a glass of milk with other cookies around the glass

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Paleo Chocolate Brownie Cookies

Laura
These Paleo Chocolate Cookies  are fudgy, chocolatey cookies that are paleo, grain-free, gluten-free, dairy-free and refined-sugar free! 
5 from 8 votes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 142.7
Prep Time15 minutes
Cook Time10 minutes
Chilling dough2 hours
Total Time2 hours 25 minutes

Ingredients 
 

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

**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 the 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.

Ingredient Substitutions

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. 
  • Unsweetened chocolate. Use any form of chocolate you’d like, semi-sweet or bitter-sweet chips can be used.
  • Coconut Oil/Cocoa butter. 3 TBS butter or grass-fed ghee or butter 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.
  • 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.
Paleo chocolate chips/bars

Store/freeze

Store baked cookies in an airtight contianer at room temperature for 3 days, in the refrigerator for up to 1 week or in the freezer for 2 months. 
Freeze the dough
  1. Form dough into balls.
  2. Place cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm.
  3. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
  4. Freeze for up to 1 month.
  5. To bake: remove dough from the freezer and let it come to slightly cooler than temperature. Then bake according the the recipe instructions. 

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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25 Comments

  1. Haha, we’ve been total cookie monsters this month! Between my recent birthday and holiday parties, I’ve definitely been enjoying my share of sweet treats. When available, I always choose chocolate so these beauties are right up my alley!

  2. I love how we all can be a resource for each other, versus cookbooks. I trust my food blog friends more! Haha. And yes, cookie monster is my house. GASP! make him leave. After I eat these of course

  3. Ok, these look like heaven!! Love anything chocolate, but make it triple and I’m so in! Love that you used almond flour!

  4. Triple chocolate cookies! Oh my, these are definitely a delicious sweet treat that I need to make soon!

  5. I can not get enough chocolate in my life. I have a batch of my chocolate sea salt cookies in the fridge right now ready to cook. These are going to have to be next. Brownies are one of life’s greatest pleasures… in cookie form, I’m sure it’s even more amazing.

  6. Seriously – a brownie in cookie form? Gimme! I haven’t been making many cookies this season but these babies are totally on the list!

  7. Mmmm chocolate. I’m not sure I could refuse chocolate ever, but I’m a bazillion times happier when I find seriously good tasting recipes that are dairy free!!! wohoooo!!!Definitely on the must make list