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Double Chocolate Coconut Butter Cookies are Paleo, Keto, Gluten-free and GAPS-friendly. These cookies are 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. Double Chocolate Coconut Butter Cookies are nut-free.
How to make Double Chocolate Coconut Butter Cookies
As mentioned, Double Chocolate Coconut Butter Cookies are Keto, Paleo and Gluten-free. You’ll just change the sweetener based on your dietary needs. Use your favorite low carb sweetener for Keto, and your favorite Paleo sweetener otherwise.
This recipe comes together really fast, because it’s partially made in the blender. We blend the wet ingredients and then stir them into the dry ingredients.
Scoop and bake! That’s it: easy and fun!
Great for everyday — or special holidays.
Coconut butter as a baking ingredient
The main ingredients in Double Chocolate Coconut Butter Cookies are cocoa and coconut butter.
Coconut butter is just dried, shredded coconut that’s been blended till it liquifies. It’s actually great to bake with. You can make your own or buy it.
I share it in these recipes, too: coffeecake and pound cake.
Here’s a link on how to make your own: It’s super easy and inexpensive.
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.
Other ingredients in Chocolate Coconut Butter Cookies
In addition to cocoa and coconut butter, the other ingredients in Double Chocolate Coconut Butter Cookies are coconut oil, flax seed meal, chia seed meal (just blended chia seeds), sweetener of choice, eggs, baking soda and sea salt.
The Chocolate Glaze is pretty impressive, but optional. It uses cocoa, sweetener and cocoa butter (or coconut oil).
How to store Double Chocolate Coconut Butter Cookies
Keep Chocolate Coconut Butter Cookies in your freezer, for long term storage — OR on the counter, well-sealed for a couple of days.
They taste great straight from the freezer or defrosted.
Carob alternative
If you’re sensitive to cocoa, Chocolate Coconut Butter Cookies come out beautifully with toasted carob. 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 chocolate.
Either way, they’re dark, rich, fudgy and delicious — like a brownie cookie!
Double Chocolate Coconut Butter Cookies are also dairy-free. Enjoy!
Double Chocolate Coconut Butter Cookies — Paleo, Keto, GF
Equipment
- oven
Ingredients
Chocolate Cookies
- ¾ cup cocoa powder (or for Paleo/GF: ½ cup carob powder + ¼ cup cocoa powder if preferred)
- ½ cup coconut butter , see link to make your own
- ½ cup sweetener of choice: low carb for Keto; maple syrup for Paleo; or honey for GAPS
- 2 eggs
- ⅓ cup flax seed meal
- ¼ 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)
- ½ teaspoon baking soda , sifted
- ¼ teaspoon sea salt
Chocolate Glaze
- ¼ cup cocoa butter or coconut oil
- ¼ cup cocoa powder
- 2 Tablespoons liquid sweetener of choice: low carb for Keto; maple syrup for Paleo; or honey for GAPS
Instructions
Chocolate Cookies
- Grease two large cookie sheets, or line with parchment paper. Preheat oven to 325 degrees Fahrenheit.
- Place wet ingredients in blender: eggs, sweetener, coconut butter, and melted coconut oil. Puree until mixed, about 15 seconds. Scrape down sides and blend again if necessary.
- 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.
- 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 to 10 minutes, depending on the oven. (If larger cookies are desired, use a larger scoop.)
- Cool. Chill in freezer for 10 minutes if you intend to make the glaze, as a cold cookie facilitates the dipping process.
Chocolate Glaze
- In a small saucepan combine all ingredients over low heat until melted and mixed.
- Spoon glaze decoratively over each cold cookie. It will harden slightly. Refrigerate until ready to serve.
Notes
Nutrition
Want more great cookie recipes?
- Find Keto, Paleo 7-Layer Magic Cookie Bars HERE.
- Here are the best Paleo Pumpkin Cookies, which can also be made into a Giant Pumpkin Cookie.
- And here’s an Apple and Bacon Breakfast Cookie. 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 cafés for years. Blendtec is the best for the smoothest texture.
Renee Kohley says
What a fun treat! And one you can feel good about at that! My kids love coconut butter! Thank you for this fun recipe!
Megan Stevens says
You’re welcome! Yes, my daughter gets pretty excited about coconut butter too.
Emily @ Recipes to Nourish says
What a fun treat! You know I love all things chocolate … these look so yummy!
Megan Stevens says
Thank you!
Raia Torn says
These sound delicious! I can’t wait to try them! 🙂
Megan Stevens says
Yay, great~ enjoy….so special and rich!
Kathleen Carroll says
Hello!
We do not use flax seed. Are they necessary? Is there an alternative you would recommend?
Kathleen Carroll says
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.
Megan Stevens says
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!
Beth Martin says
Yum! I’m carob-curious. I might have to get some and try this recipe! These look fun to bring to summer BBQs.
Marjorieann1977 says
Love this recipe! Thanks for sharing this goodness 🙂
Lindsey Dietz says
How delish do these look?! I’ll have to try these soon!
Justin & Erica says
These look absolutely scrumptious! Definitely pinning and making soon! 🙂
Small Footprint Family says
Looks just about perfect for my allergic-to-everything family! Thanks!
Megan Stevens says
Haha, yes, good!
linda spiker says
This did well on my page! Great recipe!
Megan Stevens says
I’m so glad! Thank you!
thefoodhunter says
oh I love everything about this recipe.
Mazarine says
This recipe is DELICIOUS! I ate 3 cookies in a row-felt regret! BUT THEY WERE SO GOOD! 🙂 You’ve done it again Meghan! Thank you!
Megan Stevens says
Aw, so glad!! Thank you!! 🙂
Danielle Tate says
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?
Thanks!
Megan Stevens says
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! 🙂 (Glad you guys enjoy them!!)
Susannah Shmurak says
Oh, my, these look utterly divine! Can’t wait to try!
Hope says
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 🙂 Thanks for a lovely recipe!
ChihYu says
I love chocolate. They make the best dessert in my Opinion!
Tessa Simpson says
Drool…I can just imagine the dense texture of these! Right up my alley Megan! A special Christmas treat!
whatggmaate says
I’m all about chocolate anything so this is totally up my alley. Can’t wait to try it out!
Daniela says
I’m a carob newbie! I’ve never tried it but these amazing cookies give me a perfect excuse too! These are pretty incredible!
Elizabeth T Nagarajah says
Just made them and they have definitely satisfied my craving for cookies without all the junk that’s in them. I love the flavor of coconut throughout and thanks for the recipe.
Megan says
Thanks for sharing Elizabeth! I’m so glad you’re enjoying the recipe! 🙂