I am SOO dang excited to share these Paleo Double Chocolate Fudgy Cookies with you. Y’all know I love my chocolate, and I recipe-tested these for 2 months to get these perfectly fudgy.
Why We Love These Double Chocolate Fudgy Cookies
I worked hard to find lots of variations that work to meet your dietary needs. These are everything I remember and love in a fudgy cookie – easy to make and deliciously rich! No complicated steps for these; a simple mix, scoop, and bake.
I love having almond and coconut flour in my cookies, as the healthy fats in them balance out the sugar spike that can happen from regular cookies, but there’s a nut-free option, too. I included keto, vegan, and egg-free options as well. It’s the perfect cookie for so many people.
Want Other Delicious Cookies or Bars?
Here are some of our other favorites:
- Paleo Lemon Sugar Cookies
- Oreo Truffles
- Nut Butter or Peanut Butter Brownies
- Paleo Fudgy Brownies
- Paleo Pumpkin Sugar Cookies
- Almond flour (if nuts work in your household) – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. If you want a nut-free flour option, I include a cassava flour variation. Cassava flour is pretty dense, so you will use less of it. I get my cassava flour most often from Amazon.
- Coconut Sugar – I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon.
- Cocoa – Just regular baking cocoa powder here. You can use something as simple as Hershey cocoa powder or a more organic version, whichever fits your needs!
- Baking powder
- Salt – Regular table salt here!
- Ghee – Ghee is butter that has had the milkfat solids removed from it. For many, it is far less inflammatory and works as a “dairy-free” option, even though it comes from a dairy product (butter). But, if you have a true dairy allergy or need a vegan option, use an equal amount of vegan butter like Miyokos or you can use coconut oil (see recipe notes)
- Vanilla – Pure vanilla extract is always ideal for simple ingredients. And also, imitation vanilla works just as well in this recipe.
- Egg – See notes for an eggless, vegan option!
- Dairy-free chocolate chips – If you just need dairy-free, Enjoy Life Chocolate chips or chunks are top 8 allergen free and easy to find on Amazon or Walmart. If you want Paleo chocolate, we enjoy Hu Chocolate chips or gems which we get at our local natural food store, but you can also buy on Amazon.
Double Chocolate Fudgy Cookies
- 1 cup almond flour*
- 3/4 cup coconut sugar*
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup ghee softened, but not melted
- 1 tablespoon vanilla extract
- 1 egg*
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 350. See notes for any needed substitutions.
- In a medium bowl by hand or with a mixer, mix the dry ingredients.
- Add the ghee, vanilla, and egg to dry ingredients. If stirring by hand, it might seem like at first that it's too dry, but keep stirring - it will combine to a nice moist dough. If using a mixer, mix until just blended, don't over mix - too much air whipped in will make these crispy and not soft.
- Stir in chocolate chips. We love 1/4 cup mini chips and 1/4 cup chocolate chunks (both from Enjoy Life Foods), but whatever is great.
- Line a baking pan with parchment. Scoop out 12 cookies (can be rolled into a ball for thicker cookies or just spooned onto the pan). Bake at 350 for 9-10 minutes. Don't overbake! One of the tricks to deliciously soft cookies is to always slightly underbake them.
- Cool still on the baking pan for 5 minutes, then move to a cooling rack or onto the counter. Enjoy!
- These freeze great! Freeze in a sealed container for up to 3 months.
- NUT-FREE: Use ½ cup cassava flour instead of the almond. Make sure to fluff the flour a little before scooping with a fork or spoon, cassava flour gets packed down easily. I don't always love the cassava flour flavor and results, but it works really well in this recipe! I found this brand on Amazon to be the most affordable. If dough is a little dry, you can add up to 1-2 tablespoons more ghee, as cassva flour is more dry.
- You can use coconut oil instead of ghee, but you will need to freeze the dough for 15 minutes before baking to prevent them from spreading and getting too flat.
- EGG-FREE: Use 3 tablespoons dairy-free milk instead. It will still work!
- KETO: Use ¾ cup granulated monk fruit sweetener instead of coconut sugar and sugar-free chocolate chips like Lily's.