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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!
- 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.