Double Chocolate Coconut Butter Cookies~ Paleo, GAPS {nut-free, dairy-free, w/ carob alternative!}

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Double Chocolate Coconut Butter Cookies are Paleo and GAPS and terrifically chocolatey with a lovely texture! You’ll want to serve these whenever a great grain-free cookie is needed: for the holidays, in lunches, for friends and family. If you can’t do a lot of cocoa, there’s an alternative to use part carob.

Yes siree, you need these in your life โ€” whether for a special treat, to take to a picnic or party, or as your freezer staple. (We keep cookies in our freezer, because you never know when your husband might need one. ๐Ÿ˜‰ )

Coconut butter is such a fun baking ingredient!

Coconut butter: I share it in these recipes, too: coffeecake, pound cake and carrot salad! And check out the Recipe Notes below for a link on how to make your own. It’s so easy and so inexpensive to take that route! Here’s the coconut butter (also called coconut manna) to buy if you don’t have a food processor or a high-powered blender. The benefit to buying coconut butter is that it’s extra smooth.

And I love carob!

If you’re sensitive to cocoa, this cookie recipe comes out beautifully with toasted carob. (Just make sure to get <–that brand; it’s THE best.) Surprisingly, everyone in our home loves these cookies just as much made with carob. And there have been times with health issues that I have loved them more made with carob, because I can be sensitive to the caffeine in chocolate.

Either way, they’re dark, rich, fudgy and delicious โ€” like a brownie cookie!ย  The chocolate glaze adds decadence and beauty; but the cookie is also great on its own; the glaze is optional.

The cookies are also dairy-free and nut-free. Enjoy!

Double Chocolate Coconut Butter Cookies~ Paleo, GAPS


5 from 1 vote
Double Chocolate Coconut Butter Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 14 cookies
Author: Megan
Chocolate Cookies
  • 3/4 cup cocoa powder or 1/2 cup carob powder + 1/4 cup cocoa powder
  • 1/2 cup coconut butter, see link in Recipe Notes to make your own
  • 1/2 cup maple syrup, coconut sugar, or honey
  • 2 eggs preferably pasture-raised
  • 1/3 cup flax seed meal
  • 1/4 cup coconut oil, soft or melted slightly or preferred fat
  • 1 Tablespoon chia seed meal, (process a few tablespoons chia seeds for 10 seconds in blender to get meal; then measure)
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
Chocolate Glaze
  • 1/4 cup cocoa butter or coconut oil
  • 1/4 cup cocoa powder
  • 2 Tablespoons maple syrup or honey
Chocolate Cookies
  1. Grease two large cookie sheets, and preheat oven to 325 degrees Fahrenheit.
  2. Place wet ingredients in blender: eggs, maple syrup, coconut butter, and melted coconut oil. Puree until mixed, about 15 seconds. Scrape down sides and blend again if necessary.
  3. Place dry ingredients together in medium-large mixing bowl: cocoa, flax, chia meal, sifted baking soda, and sea salt. Stir together. Add wet ingredients to dry ingredients and fold together thoroughly, without over-mixing.
  4. Using a 1 ounce scoop, drop mounds of cookie dough onto cookie sheet. Bake until puffed, cracked and not too soft when pressed lightly on the surface, about 8-10 minutes, depending on the oven. (If larger cookies are desired, use a larger scoop.)
  5. Cool. Chill in freezer for 10 minutes if you intend to make the glaze, as a cold cookie facilitates the dipping process.
Chocolate Glaze
  1. In a small saucepan combine all ingredients over low heat until melted and mixed.
  2. Spoon glaze decoratively over each cold cookie. It will harden slightly. Refrigerate until ready to serve.
Recipe Notes

Here's the recipe to make your own coconut butter~ so inexpensive and easy! But you will need a food processor (here) or a high-powered blender (best one here).

Here's the best-priced coconut butter.

Want more great cookie recipes?

  • Here are the best Pumpkin Cookies, which can also be made into a Giant Pumpkin Cookie and topped with lovely Buttercream (like a cookie-cake for birthday parties, super fun and tender-yummy!).
  • Here’s one of the most popular recipes on the blog: Banana Breakfast Cookies that are also AIP (egg-free, nut-free, dairy-free).
  • And here’s a Sweet & Savory Breakfast Cookie with Apples and Bacon, delicious! Also AIP.

Do you love baking recipes that use a blender? I do! So much easier to mix (and make your own homemade coconut butter to save money). Here’s the one I have and that we used in our Paleo cafes for years. Blendtec is the best. ๐Ÿ™‚

Comments 28

  1. What a fun treat! And one you can feel good about at that! My kids love coconut butter! Thank you for this fun recipe!

  2. Hello! These look wonderful! Unfortunately we do not use flax in our home. Do you have an alternative you could recommend? What is the purpose of flax in recipe? – added nutrition, flavor, fat? Thank you.

    1. Hi Kathleen! Do you eat sprouted walnuts? We LOVE them and they sub in well. You would just blend the walnuts to an almost powder and then measure. The flax adds fat, moisture and also functions as flour in the recipe. Cheers!

  3. Yum! I’m carob-curious. I might have to get some and try this recipe! These look fun to bring to summer BBQs.

  4. This recipe is DELICIOUS! I ate 3 cookies in a row-felt regret! BUT THEY WERE SO GOOD! ๐Ÿ™‚ You’ve done it again Meghan! Thank you!

  5. Hey Megan,

    We’re egg-free for a few months but these have become a huge hit around here. Would “chia eggs” or “flax eggs” work as an egg replacement even though there’s flax meal in the recipe already?


    1. Hi Danielle, I haven’t tried it, but because there are 2 eggs (and not more) it may. I’d try the chia eggs first. Good luck! ๐Ÿ™‚ (Glad you guys enjoy them!!)

  6. These look so chocolatey and fudgy – I can’t wait to try them! I’ve always been quite partial to carob so always have some in my pantry so this recipe is perfect – I think I will leave out the cocoa powder and try them with carob ๐Ÿ™‚ Thanks for a lovely recipe!

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