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These ultra chocolatey, chewy brownie cookies are based on my paleo brownie recipe. They’re crisp outside and fudgy and chewy inside! Perfect for any occasion and the ideal cookie for any chocolate lover! Paleo, gluten free, dairy free, refined sugar free.
February is here and it’s the perfect time to bring on a little chocolate! Or a lot.
After these chewy fudgy brownie cookies, I have a few more chocolate recipes for you (all paleo of course) as we lead up to Valentine’s Day!
These cookies were inspired by my strawberry brownie recipe except without the strawberries, and some tweaks in the recipe to make it work as cookies!
They’re simple, one-bowl cookies that don’t require chilling and can be enjoyed warm or room temperature.
This means from start to finish, you can be eating these decadently delicious brownie cookies in about 30 minutes! Let’s get into the recipe details 🙂
What You Need to Make the Best Chewy Paleo Brownie Cookies
Simple ingredients make the best baking recipes!
For the chocolate chips, you can use enjoy life, Hu Kitchen or Eating evolved for something paleo friendly. Any chocolate chips will work well though.
Here’s everything you’ll need to prepare the cookies:
eggsmaple sugar or coconut sugar refined coconut oilunsweetened cocoa powderpure vanilla extractblanched almond flourbaking sodasaltdark chocolate chips or chopped dark chocolate
How to Make These Fudgy Brownie Cookies
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.
In a large bowl using a electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder and vanilla until smooth.
Add in the almond flour, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.
Chill the dough in the refrigerator for 20-30 minutes.
Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart. You’ll make about 16 cookies.
Bake each baking sheet one at a time in the preheated oven for 10-12 minutes or until set and browning around the edges.
Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. Enjoy slightly warm or at room temperature. Store leftover cookies loosely covered at room temperature for up to 3 days.
Ingredient Substitutes for These Brownie Cookies
If you can have dairy, feel free to sub in either melted ghee or butter for the coconut oil in this recipe.
You can also use cane sugar instead of maple or coconut sugar for the sweetener if you do not need these cookies to be paleo.
Feel free to sub in any chopped chocolate or chocolate chips that you like and that work for any food restrictions you have.
If you like nuts in your brownies, you can stir in about 1/3 cup of chopped walnuts or pecans to the dough in addition to the chocolate chips.
I have not tried this recipe yet with an egg substitute unfortunately!
I hope you love these ultra chocolatey, chewy, fudgy paleo brownie cookies as much as I do!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Chewy Double Chocolate Brownie Cookies {Paleo, Gluten Free}
Chewy Double Chocolate Brownie Cookies {Paleo, Gluten Free}
These ultra chocolatey, chewy brownie cookies are based on my paleo brownie recipe. They’re crisp outside and fudgy and chewy inside! Perfect for any occasion and the ideal cookie for any chocolate lover! Paleo, gluten free, dairy free, refined sugar free. Prep Time: 10 minutesCook Time: 10 minutescooling time: 15 minsCourse:baking, chocolate, DessertCuisine:American, Gluten-free, PaleoKeyword:almond flour, brownies, chocolate, cookie recipe, dairy free, gluten free, paleoServings: 16 cookies
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Ingredients
1eggat room temperature1egg yolkat room temperature1cupmaple sugar or coconut sugar1/2cuprefined coconut oilmelted and cooled slightly2/3cupunsweetened cocoa powder or raw cacao powder2teaspoonspure vanilla extract3/4cup + 2 Tablespoons blanched almond flour1/2tspbaking soda1/4tspsea salt2/3cupdark chocolate chips or chopped dark chocolate
Instructions
Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.In a large bowl using a electric hand mixer, cream together the egg and egg yolk with the sugar, coconut oil, cocoa powder and vanilla until smooth. Add in the almond flour, baking soda and salt and continue to mix until a dough forms. Stir in the chocolate chips evenly with a spoon.
Chill the dough for 20-30 minutes in the refrigerator to firm up before scooping. Using a medium cookie scoop (about 1.5 tablespoons) scoop the dough onto the prepared baking sheets about 2” apart. The dough shouldn’t spread much after it’s on the baking sheet. If it does, continue to chill the dough to firm it up. You’ll make about 16 cookies.
Bake each baking sheet one at a time in the preheated oven for 10-12 minutes or until set and browning around the edges. Remove and allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. Enjoy slightly warm or at room temperature. Store leftover cookies loosely covered at room temperature for up to 3 days.
Nutrition
Calories: 242kcalCarbohydrates: 23gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 85mgPotassium: 148mgFiber: 3gSugar: 16gVitamin A: 32IUVitamin C: 1mgCalcium: 71mgIron: 1mg
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Want More Paleo Cookie Recipes? Try One of These!
Paleo and Vegan Chocolate Chip Cookies
Paleo Oreos
Chocolate Crinkle Cookies
Crispy Paleo Gingersnaps
Grain Free Black and White Cookies
Chocolate Sugar Cookies
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