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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 — 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. 😉 )
Coconut butter is such a fun baking ingredient!
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 — 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
- 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 for GAPS
- 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
- Grease two large cookie sheets, and preheat oven to 325 degrees Fahrenheit.
- 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.
- 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 8-10 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?
- 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.