Double Chocolate Coconut Butter Cookies~ Paleo, GAPS {with carob alternative!}

Megan Cooking With Kids, Treats 19 Comments

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Yes siree, you need these in your life~ 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. 😉 )

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Coconut butter is such a fun baking ingredient!

I share it in these recipes, too: pound cake and carrot salad! And check out 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.

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 them just as much made with carob. And I love them more made with carob, because I’m sensitive to the caffeine in chocolate.

Either way, they’re dark, rich, fudgy and delicious~ like a brownie cookie!  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

 

Double Chocolate Coconut Butter Cookies
Yum
Print Recipe
Servings Prep Time
14-16 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
14-16 cookies 15 minutes
Cook Time
10 minutes
Double Chocolate Coconut Butter Cookies
Yum
Print Recipe
Servings Prep Time
14-16 cookies 15 minutes
Cook Time
10 minutes
Servings Prep Time
14-16 cookies 15 minutes
Cook Time
10 minutes
Ingredients
Chocolate Cookies
Chocolate Glaze
Servings: cookies
Instructions
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 or a high-powered blender.

Here's the best-priced coconut butter.

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