Dark chocolate, flourless cookies (Paleo)

Chewy, chocolatey and crispy, what more could you ask from a cookie. But wouldn’t it be perfect if it could somehow be made healthier? These dark chocolate paleo cookies definitely tick all these boxes.

My 3 year old has always associated tea time with cookies or cakes. Whenever we are having tea, he would expect a sweet treat for himself too. He would wait eagerly for the evening tea time and would be extremely disappointed to see nothing else on the tray other than chai (Indian tea) or coffee. ☕️

So, I was looking for a healthier alternative to the regular sugar and flour cookies and stumbled upon this paleo dark chocolate cookies recipe. At first, I was skeptical about how the texture would turn out as it has no flour and was doubtful if the kids would like it. But I am so glad that I did, because ever since I tried them, I never went back to the regular ones. They are loved equally by kids and adults. I have served them to guests with tea and no one believes that they are flourless and refined sugar free and I am constantly asked about the recipe.

So, here is the recipe. Written instructions below.


Ingredients: makes 18-20 cookies / Preparation time: 20 minutes / Baking time 15-20 minutes

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp coconut oil (room temperature)
  • 1/2 cup coconut sugar (substitute:brown sugar)
  • 1 vanilla pod (or 1 tsp vanilla extract)
  • 4 Tbsp almond butter
  • 1 large egg
  • 1 cup chopped dark chocolate 85% cocoa

Method:

  1. In a big bowl mix together almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a separate mixing bowl add coconut oil, coconut sugar, vanilla and almond butter and beat either with an electric mixer or hand mixer until well combined.
  3. Add the egg and beat on low for 1 minute.
  4. Add the flour mix and chopped chocolate, and beat until well combined.
  5. Form cookies with hands and place on a baking tray about 2-3 centimeters apart.
  6. Bake into a preheated oven on 175 degrees Celsius for 15-20 minutes until golden.
  7. Allow to cool down. Store into an airtight container for up to 2 weeks.

Wow your guests by serving over tea time.

Notes:

  • The coconut oil should be on room temperature for an easily manageable cookie dough. If your coconut oil is too runny, put it in the fridge for a few minutes. If it’s too hard, put into a pot filled with room temperature water for a few minutes.
  • To use the vanilla pod, split lengthwise and scratch the surface using a knife to get the seeds out. Put the seeds into the dough.

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