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Once upon a time, there was a grain and flour-free, nutrient-dense, chocolate cookie recipe that was so filling that you could easily get your chocolate fix without eating too much! They had very little (or no) natural sweeteners and were packed with protein and beneficial fats and were delicious with a glass of homemade coconut milk.
Healthy Chocolate Cookies?
Thankfully, this story isn’t a fairy tale, and these chocolate chocolate chip cookies are my go-to healthy dessert recipe.
They are actually very high in protein, and you’d have a hard time eating more than a couple of these! Certainly not a treat to be eaten daily, but these cookies are a delicious (and healthy) way to eat a treat without the consequences of grains.
My sister-in-law and I discovered this recipe soon after I had to go grain-free for the sake of my thyroid. Who knew almond butter makes a good substitute for the flour and butter combo in most sweets, and the result was delicious!
What to Expect From Grain-Free Cookies
Even though I’m not a huge fan of chocolate (shocking confession, I know), these cookies hit the spot. That being said, don’t expect the usual cookie texture as these won’t raise much in the oven and fall even a little flatter when cooling. They have chewy, fudge quality like a brownie.
Some general tips for help with the paleo baking learning curve:
- Let cookies cool completely before moving them off the sheet. Without any gluten to hold them together, they will be soft until cooled.
- For best results, store in the fridge. I keep them in a glass Tupperware container with natural waxed paper between the layers.
- If you need to substitute the eggs in this recipe, here are some egg alternatives you may already have in your kitchen.
- I haven’t tried it myself, but you may want to try another nut butter or grain-free flour like cassava if allergic to almonds or coconut.
P.S. Find more paleo baking tips for beginners here.
Chewy Chocolate Cookies Recipe
- 1 ¼ cup almond butter
- ⅓ cup cocoa powder
- 2 eggs
- 2 TBSP coconut flour
- 1 tsp vanilla
- ½ cup chocolate chips or a handful
- honey to taste (optional)
- Preheat oven to 350°F.
- Mix all ingredients in a medium bowl.
- Make into cookie sized balls with your hands and put on baking sheet.
- Smoosh with your hand to make an actual cookie shape.
- Bake 10-15 mins, depending on your oven and cookie size... do not overcook!
- Enjoy with a glass of coconut milk!
What’s your favorite healthy chocolate recipe? Share below!
Discussion (36 Comments)
If you don’t like non stick baking sheets. What is a good alternative?
This is what I use: https://www.amazon.com/gp/product/B001VZCQSM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001VZCQSM&linkCode=as2&tag=wellnessmama-20
Didn’t this recipe used to have coconut oil as an ingredient?
Hi, we have been enjoying following your recipes over the last few weeks however my husband has had a food intolerance test and among other things dairy and egg whites are off the good list for him:-(. What would you suggest substituting eggs with? Thamks
Hi, the only substitute I’ve found is flax meal “eggs”. Use 1 tablespoon of ground flax seed and 3 tablespoons water to replace one egg. I also use baking powder which gives volume. I’m also sensitive to egg whites 🙁 you can also buy “egg replacer” from health food stores, it contains potato starch and vegetable gum, if you can tolerate those.
Katie - Wellness Mama
Here’s a list of some potential substitutes: https://wellnessmama.com/37022/egg-substitute-for-baking/
Yes for me too they were a little too bland 🙁 I was hoping they would be delicous (they looked delicious.!) but they were a little dry (only baked them for 10 min).. I made a second batch with much more honey.. hopefully they will be good this time! I’m sure if you have kids who have never had store-bought cookies, they would like these, but I definitely can’t fool anyone here 🙁
Sadly we had the same experience. Very dry. It felt like I was eating fluffy unsweetened cocoa powder. We are going to do another batch and add some honey or monk fruit.
Just made these, they’re too bland. I will try adding Stevia next time.
Could you use butter instead of almond butter, my daughter has a nut allergy
You could probably use coconut cream concentrate
I made with Coconut Cream Concentrate and Butter due to nut allergy! turned out GREAT! Tried recipe again with Almond butter and ended up with nothing but cookie crumbles… 🙁 But delicious cookie crumbles..
Could you use whole wheat flour instead of coconut flour?
The proportions would be different… If you eat wheat, I’d just find some good recipes made for wheat flower since this one might be hard to convert…
Can’t wait to try this one out! One comment on the coconut milk though, read labels as many of them contain vegetable oil.
How much is 2 T of coconut flour? 2 teaspoon or 2 tablespoons?
How many cookies does this make and what temp do you bake them on?
Oops! Just added that.. bake at 350, and it makes 6-8 medium large cookies or 10-12 small ones.