Double Chocolate Coconut Butter Cookies — Gluten-free, Paleo, Keto

overhead view of Paleo chocolate coconut butter cookies

Double Chocolate Coconut Butter Cookies — Gluten-free, Paleo, Keto

Double Chocolate Coconut Butter Cookies are terrifically chocolatey, with a lovely texture -- like a brownie cookie with a glaze! Nut free, Gluten free, Paleo and with a Keto option.

Course Dessert

Cuisine American

Keyword chocolate, coconut butter, cookies, gaps diet, gluten-free, keto, paleo

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 130kcal

Author Megan

Cost $3

Equipment

oven
baking sheet

Ingredients

Double Chocolate Cookies

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
¼ cup coconut oil , soft or melted slightly, or preferred fat
¾ cup cocoa powder (or for Paleo/GF: 1/2 cup carob powder + 1/4 cup cocoa powder if preferred)
⅓ cup flax seed meal
1 Tablespoon chia seed meal, (process a few tablespoons chia seeds for 10 seconds in blender/coffee grinder 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℉.
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.

Nutrition