Paleo Double Chocolate Cookies


These Paleo Double Chocolate Cookies are rich, fudgy, packed with chocolate and so delicious! Naturally sweetened, gluten free, dairy free and just as satisfying as a traditional cookie.

Paleo Double Chocolate Cookies made with Golden Barrel Coconut Oil

My husband absolutely loves chocolate cookies- especially straight from the oven. I’ve been wanting to make and share a paleo version, but I knew it needed to be great. Not just ok or pretty good, but amazing. It had to live up to the standard of a traditional cookie and this one does. It is soft, gooey, and satisfies that chocolate craving. I highly recommend them straight from the oven- and it may get a little messy 🙂

Paleo Double Chocolate Cookies

They are so easy to make, everything is mixed in one bowl and they are in the oven in just a few minutes. The Golden Barrel Coconut Oil keeps them moist and fudgy and the honey gives them the perfect sweetness. The coconut oil is measured as a liquid- there are a couple ways you can do that. First, in the summer when it’s warm, the oil might be liquid on the counter which makes it easy to measure right from the jar. Second, if it’s not melted, scoop some into a bowl and melt it in the microwave in 10 second intervals until completely melted.

Paleo Double Chocolate Cookies

I made these twice and the first time I made them small- while they were good and fudgy, I thought they needed to be bigger. The next time I made them twice the size and loved how they came out. The dough is pretty sticky when it’s mixed. If it’s too sticky to scoop then add an additional tablespoon of coconut flour and wait a couple minutes to let it absorb. Using a cookie scoop helps keep them all the same size, but you can divide the batter into 9 equal portions for the same result.

Paleo Double Chocolate Cookies Paleo Double Chocolate Cookies


Paleo Double Chocolate Cookies

You will love this healthier version of a double chocolate cookie, made with all real-food ingredients and still taste incredible!

Paleo Double Chocolate Cookies made with Golden Barrel Coconut Oil
Paleo Double Chocolate Cookies
Print Recipe
Servings Prep Time
9 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
9 cookies 5 minutes
Cook Time
15 minutes
Paleo Double Chocolate Cookies made with Golden Barrel Coconut Oil
Paleo Double Chocolate Cookies
Print Recipe
Servings Prep Time
9 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
9 cookies 5 minutes
Cook Time
15 minutes
Servings: cookies
  1. Preheat oven to 350° and line a sheet tray with parchment paper. In a large bowl, combine almond flour, coconut flour and cacao powder. Add the coconut oil, honey, egg, salt, and baking soda. Mix well. Stir in vanilla and chocolate chips. If mixture is too sticky, add another tablespoon coconut flour. Using a cookie scoop, make 9 equal portions. Bake for 15-17 minutes then let cool on the pan for 5 minutes before removing to a cooling rack.
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42 thoughts on "Paleo Double Chocolate Cookies"

  1. Stephanie Morey says:

    I couldn’t wait to make these. Mine came out a little bit dry the first time I made them, but I like the flavor and they are very chocolaty. I will make these again.

    Thank you for all of your tasty recipes

    1. Thanks for trying them, Stephanie! I’m sorry to hear they came out dry- I would bake them a couple minutes less next time. I had that same issue with one of my batches. I’m glad they still had good flavor. You’re welcome- thanks for all the support!! 🙂

  2. Stephanie says:

    Just made these and LOVE THEM! Thank you!!!

    1. Awesome! I’m so glad you live them! Thanks for making them, Stephanie!

  3. I made this recipe last night and I ABSOLUTELY LOVED it!!! I’m gluten and lactose intolerant and it is so hard for me to find treats I could eat…Honestly I think these are the best gluten free cookies I’ve ever had!
    Thank you so much!!

    1. You’re welcome, Christel! Thank you so much for trying them and for the great feedback! 🙂 I’m so glad you enjoyed them!

  4. I made them and they came out perfectly!! Even my picky vegetarian Daughter liked them

    1. Yay! I love hearing that, Anne! Thanks for trying my recipe!

  5. Hello Jessica
    Can i replace coconut oil for butter ?

    1. Hi Nada- yes, that will work. They will no longer be paleo, but still grain free. Hope you enjoy!

  6. Tonya says:

    I was craving something sweet and chocolatey, found your recipe and made them but didn’t have choco chips, still delicious!

    1. Thanks for trying my recipe, Tonya! I’m so glad you like them 🙂

  7. Sarah says:

    The flavor is really good on these! But they crumble apart too easily to be eaten with anything other than a spoon (under a mound of ice cream….:-D). I wonder how to get the texture more cohesive?

    1. Hi Sarah- thank you for trying my recipe and I’m glad you like the flavor! I’m sorry they didn’t hold together for you! Did you make any changes? I’d love to help figure out why that happened because I didn’t have that problem.

  8. Terri says:

    I wanted cookies! It’s been so long since I had cookies! I made a double batch and got three dozen out of them by using my small cookie scoop. My dough was wet so I added the coconut flour as mentioned to do so. Consistency came out perfect. I over cooked my first batch as they were a tad dry but that’s because my cookie mounds were smaller than what was directed. So I cooked for less time and these cookie mounds came out PERFECT!! They taste so good! So thank you very much for sharing your recipe. You have perfected the Paleo-friendly double chocolate chip cookie! Matter of fact, I think it’s a muffkie which (to me) tops a cookie!

    1. You’re welcome, Terri! Thank you for trying my recipe and for the great feedback! I’m glad you made them work! 🙂

  9. Carolyn says:

    Can you swap the coconut flour amount for the almond flour amount?
    1 cup coconut flour
    2 T almond flour (or tapioca flour?)

    They look yummy! Any suggestions?
    Thank you ?

    1. Hi Carolyn- unfortunately that won’t work. Coconut flour is much different than almond flour and very dry. Is there a reason you want to switch them? You may be able to use cassava flour in place of the almond flour, but I haven’t tried it personally. That will convert better than coconut flour. I hope that helps and let me know if you have any other questions.

  10. Chris D says:

    Made these and they are very good. I made 2 batches one with honey and one with maple syrup. Hands down the maple syrup were tastier!

    1. Thanks for trying my recipe, Chris! I’ll have to try them with maple- thanks for that tip!

  11. Elizabeth B says:

    After using an awful chocolate cupcake recipe that failed, I found this recipe. These cookies are for the decadent chocolate lover for sure! I quadrupled the recipe for a large crowd and replaced eggs with “flax eggs” and still had HUGE success!

    Thank you for a great recipe!

    1. You’re welcome, Elizabeth! Thank you for trying it and for the great feedback 🙂 I’m so glad it made up for your recipe fail!

  12. Spampi says:

    The best Vegan cookies I’ve ever made! I subbed a flex egg to the regular egg and they were absolutely delicious! Thank you for sharing

    1. You’re welcome, Spampi! I’m so glad you like them 🙂 Thanks for trying them and for the great feedback. It’s good to know a flax egg works.

  13. Lauran says:

    Hi, my name is Lauran and I have previously made these cookies for my Mom, and we both love them! I am trying to make these for her birthday without her noticing, so I was wondering if I could freeze the dough one night and make it the next day(or so)? Would the cookies still taste the same?

    1. Hi Lauran- thanks for trying them! I’m so glad you and your mom like them! You can definitely make the dough ahead of time. You can just make it and place it in the fridge- no need to freeze it. Then bake when needed. Enjoy!

  14. Elaine DeJong says:

    You are my hero and an absolute goddess for this recipe! I am a diabetic and have been so disappointed by the products out there that I thought I might go insane without something chocolate. This also was a hit with my family and they are not easy to please. Thank you!

    1. You’re welcome, Elaine! I’m so glad you and your family enjoyed them! Thanks for trying them 🙂 Hope you find some more of my recipes to enjoy!

  15. Darla says:

    These cookies are incredible! After the first batch, I got a little creative. I was out of honey so I used maple syrup. I made them smaller (silver dollar sized, baked for 8 minutes), took 2 cookies & put homemade whipped cream (sweetened only with vanilla extract) between them ?

    1. Thanks for trying them, Darla! I’m so glad you like them! I love your idea of making a cookie sandwich- yum!

  16. Jessica says:

    I made these with maple syrup instead of honey and dark chocolate.
    They came out perfect!

    1. Thanks for trying them, Jessica! I’m so glad you like them!

  17. Krista Taskey says:

    Any chance you have calories for these? They are great!!!

    1. Thanks for trying them, Krista! I don’t calculate calories for any of my recipes, but you can use a site like My Fitness Pal if you need to know that info. Glad you like them!

  18. Sanaya says:

    I’m planning to make these. Do I need to flatten the cookies before baking or the mound will flaten while baking?

  19. These were ridiculously good. I used maple syrup in place of honey. Thank you for the recipe!

    1. You’re welcome, Dee! I’m so glad you like them!

  20. Tabitha says:

    These were quick, easy and so delicious! The cookie dough itself was just heavenly and I ate a bunch of it raw lol.

    I used 1/4 c agave syrup as I didn’t want them to be too sweet, and I omitted the chips as I didn’t have any.
    I did need an extra tsp of coconut flour, and scooped 2 tbsp sized balls and smooshed them, and baked them for about 8 minutes. They were cakey, chocolatey, and even my very picky 11 y/o wanted seconds.

    1. Thanks for trying them, Tabitha and I’m so glad you love them!

  21. I just made these and they came out delicious! I wanted to mention the modifications I made: I used cocoa butter for the fat instead of coconut oil, for a bit more chocolatey flavor. Super yummy! I also only had hard, crystalized honey on hand, so I used a combo of 1/4 c coconut sugar and 2T maple syrup, trying to get at a similar consistency with the dry/wet ingredients. Worked really well, and I didn’t get the stickiness described in the recipe.

  22. Just tried these- totally delicious, worked perfectly- thank you!!

  23. Ang says:

    May I use Bob’s Red Mill 1 to 1 gluten free baking flour to replace both the flours used in this recipe?

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