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Paleo Double Chocolate Chip Cookies

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Chocolate and cookies. What more can I say?

Yield: About 2 Dozen

Ingredients

  • 1 c almond butter, freshly ground from the bulk section or homemade, but most definitely not jarred
  • 1 egg
  • 1/4 c cocoa powder
  • 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate (bleh))
  • 2 t vanilla extract
  • 2T – 1/4 c sugar (optional)

Method

Preheat your oven to 350ºF.

In a mixing bowl, combine all ingredients and mix until thoroughly combined. We have had a few comments about people trying to make these and they fell apart. We’re pretty sure that jarred almond butter is the culprit. The oil that separates on top is causing the dry texture. You must, must, must use freshly ground almonds, from the bulk/grind-it-yourself section of your grocery store. Or you can make your own with almonds and a few splashes of almond oil burred in the food processer.

Let’s carry on…

On a parchment lined (or silicone lined) baking sheet, portion out the cookie dough batter by the tablespoon. Use your clean hand to flatten the ball into the desired cookie thickness.

Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.

79 comments

  1. Made these cookies with the jarred almond butter and they turned out great! I cant say my kids are a fan but I love them!

  2. Made these last night and although they are no chocolate chip cookie for the SAD they do have all the right flavors. The texture was a but dry, I’ll play with it a bit to try and get a chewier cookie. Maybe some extra oil or an egg… They are really filling and you won’t be able to pound these like a pack of chips ahoy. In all, I’ll be makin these again. Thanks for the recipie!!!

  3. These are yummy but they fell apart…I presume it’s because I used jarred almond butter – it is raw (and organic of course) so I thought I’d be safe. In the past ‘ve made your pumpkin bars with jarred nut butters and those always turn out great.

    I don’t care, I’ll eat ‘em crumbly or whole! :)

  4. If you get dont zip through almond butter then you have had it separate and you end up with DRY almond butter at the bottom. I’ve kept the bottom of my jars of almond butter and either added to seperated new jar and mixed in mix master or kept them seperate for cookie receipe one day…. that day is nigh!
    otherwise i think you could take top 3/4 of the jar (seperated) out and put in Kitchen aid. (if you blend with paddle you can reincorporate the oil ) and use the bottom 1/4 (probably 1 c.) and should be less oily and ok for the recipe… Also try a tsp of coconut flour.

  5. Yay, my favorite CHOCOLATE. Will make this for my kids this weekend.

  6. DELICIOUSNESS!! These are so yummy and totally satisfy any chocolate craving I might have. I like the not-so-sweet chocolaty flavor and straight out of the oven with a little glass of almond milk…MMM! Thanks for posting these. I’d like to link to this on my blog :)

  7. I love these cookies! I usually grind my own almonds but this time I only had 1/2 cup in hand, gasp, so improvising was in order. For the 1cup of almonds I used 1/2 cup almonds ~1/4 cup almond meal, 2tbsp of almond butter (trader joes creamy salted) and ~tbsp of olive oil.
    I then followed the recipe using xylitol as the sweetener ( experimenting with this stuff) they came out great!!! I love the batter, I may just roll them into cookies balls and store in th freezer in the future, may try replacing the egg for chia gel in that one, I’ll keep you posted.

  8. These are flipping fabulous. In fact everything that I make using your recipes is mouth magic. Thanks so much for sharing your wonderful work. You are real food warriors!

  9. Made these today and they are FANTASTIC!! I used the fresh almond butter (specifically went out a and purchased it, despite my large stock pile of jarred AB) and the texture was perfection. Forgot to flatter them and so they were little nuggets instead, lol! Also, I did not get 24 out of them and I measured each at 1Tbs. Instead I got about 16 cookies. That’s ok, I just know that next time I will definitely be doubling up!! Lastly, I used 1/3 cup coconut nectar crystals to sweeten them and I felt it was perfect, not too sweet, but sweet enough to earn cookie status. Thanks for a new “keeper” recipe!!!

  10. I’ve made these a few times and “oh my” always a hit! I always use my own fresh almond butter and they’ve turned out awesome each time. I choose to not use as much sugar as the recipe calls and they always seem sweet enough. I’m getting ready to make another batch right now…:)

  11. I just made these, and they came out perfect, even with jarred almond butter! However, I found them way too bitter :( what a shame! I might try them another time with a different kind of chocolate, or I’ll add some honey, or I don’t know.

  12. Do you have a substitute for the almond butter? I’m trying to find some good Paleo cookies without nuts due to allergies in our household. Thanks!

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