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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.
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.
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
- baking sheet
- 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
- 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.
- 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.
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.