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Paleo Double Chocolate Chip Cookies

April 23, 2018 | Author: Ashley McCrary

Hi lovelies….sorry for my brief vacation and lack of posts, I was busy having a baby. This morning I was so excited to grab my computer and get my scrumptious Double Chocolate Chip Paleo Cookie recipe on the blog. This nursing momma is craving some sweets and I plan to get in the kitchen in the morning and make these delicious cookies for my family. I don’t even feel guilty eating these bad boys because not only are they Paleo, but they are gluten and refine sugar free.

Since I am nursing, I think these would make for the perfect lactation cookies. I plan to add a serving of brewers yeast to help pump up my supply. I will probably make a batch for me with brewers yeast and my classic version for my family.

These cookies not only serve as a great treat for my little 3 year old but also for my handsome 6’5 husband, they both love them. Dip them in some almond milk and you will be begging for seconds. They are so gooey and creamy, you won’t be able to eat just one.

I do add a half of banana to help with the moistness and it really does the trick. However, it does give it a faint banana taste so if you are not a fan simply skip that ingredient. Take these to a family gathering, serve as an after school treat for the kids or use a lactation cookie by adding brewers yeast. The possibilities are endless.

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XO-MAC

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Paleo Double Chocolate Chip Cookies

Super gooey and moist double chocolate Paleo cookie.

  • Total Time: 22 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale
  • 4 tbsp cocoa powder
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 6 tbsp coconut oil (melted)
  • 1 cup dark chocolate chips (dairy free)
  • 2 tbsp maple syrup
  • 1/2 cup coconut sugar
  • 3/4 cup almond flour
  • 1/3 cup coconut flour
  • pinch salt
  • 1/2 banana

Instructions

  1. Preheat oven to 350ºF.
  2. Mix together the almond flour, coconut flour, coconut oil and coconut sugar until completely combined.
  3. Add the egg, banana, maple syrup and vanilla and stir until combine
  4. Add in the baking soda, baking powder, salt, and cocoa powder and mix until smooth. Stir in dark chocolate chips
  5. Roll each ball into the size of a golf ball and add to a baking pan with parchment paper.
  6. Bake for around 12 minutes. Edges can be crispy but make sure middle is still a bit gooey. Let cool for 15 minutes on the baking sheet. Transferring to a cooling rack to cool for another 10 minutes.

Notes

Here are a few ingredients and tools I use when baking these cookies. Cooling Rack Coconut Flour Almond Flour Chocolate Chips Parchment Paper

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert

9 thoughts on "Paleo Double Chocolate Chip Cookies"

  1. Andy says:

    Wow these cookies are fantastic!!! Thank you for sharing the recipe!

  2. Lauren says:

    These cookies are amazing! My husband pretty much hates all paleo baked goods I try to feed him and he said these are awesome! They’re even better in the fridge and the chocolate chips get hard 🤤 so good!!!

  3. Michelle says:

    I love these! I am making them for the 2nd time. I’m not able to have egg so I substitute with a “gelatin egg” and the cookies come out great!

    1. healthypeach says:

      I am so glad you like them. They are our favorite Paleo cookies.

  4. Lila says:

    These are the BEST! I do a lot of Paleo baking, try a ton of other cookie recipes, and always find myself coming back to these. Do yourself a favor and make.

    1. Ashley McCrary says:

      Awwww Thanks so much Lila for the kind words of support

  5. Andy says:

    These are THE BEST cookies hands down. Thanks for sharing 🙂

  6. Jeannette says:

    Wow! These were simply amazing. Thanks for sharing!

    1. Ashley McCrary says:

      So happy to hear. Thank you


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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✨Hummus Board✨

1 17oz container of Hummus
1/2 cup cherry tomatoes, cut in half
1/3 cup diced cucumbers
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1/3 cup feta 
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2 tbsp olive oil, for drizzle
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Naan bread, crackers, or chips for dipping

Note: If you don’t want to add it to a board, this works just as yummy in a large bowl or platter. 

ENJOY!

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See my profile for the full recipe https://healthylittlepeach.com/healthy-sesame-chicken/

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*3 English muffins split in half (gluten-free or regular)
*Butter (to toast muffins) optional
*6 slices Colby Jack cheese or cheese of choice (you can also use dairy-free cheese)
*6 slices red onion, thinly sliced (Optional, but adds nice crunch and flavor)
*Three 5-ounce cans of white meat tuna packed in water, drained
*2 tablespoons finely chopped yellow onion
*2 tbsp dill relish or 2 large pickle spears, chopped
*1/3 cup homemade or mayo of choice
*1 tablespoon pickle juice
*1/4 teaspoon ground black pepper
*1/2 teaspoon kosher salt (or to taste)
*Parsley for garnish

✨Instructions✨
1. MIX THE TUNA SALAD: In a medium mixing bowl, add the canned tuna and break up the tuna with a fork. Transfer the chopped onions, relish, pickle juice, salt/pepper, and mayo. Mix together until combined. 
2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

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Follow @healthylittlepeach for more recipes, tips and tricks. 

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@healthylittlepeach