Hey there, paleo cookie monster! Do you want to have your cookie and eat it too? This paleo cookie recipe uses the common basic ingredients in a paleo kitchen, so it’s easy enough to whip these up when the mood hits you! It’s also a great base to add your favorite nuts, or substitute dried fruit!
Nutty Cocoa-Coconut Cookies (Paleo)
Paleo. Gluten-free. Dairy-free. Soy-free.
Makes 30 cookies
- 4 eggs
- 1 cup coconut chips
- 1 cup almond flour (if substituting coconut flour, add some liquid)
- 1/2 cup pecans (or preferred nut, such as almonds or walnuts), chopped
- 4 TB unsweetened cocoa flour
- 4 TB butter (preferably full-fat from grass-fed and pastured cows or goats) or melted coconut oil
- 4 TB maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Preheat oven to 350
- In a medium-sized bowl, mix together the wet ingredients: eggs, melted butter, maple syrup, and vanilla
- Then mix in the dry ingredients, except the nuts: cocoa powder, baking soda, coconut chips, almond flour
- When well mixed, stir in nuts. Dough will be thick!
- Drop the dough by rounded tablespoon-ful onto a non-stick cookie sheet or a cookie sheet lined with parchment paper or greased with coconut oil
- Bake for 20 minutes or until the cookies are firm.
I use online calculators for nutrition information, so these are an estimation to the best of my ability. Comment if you’d like this recipe broken down into its full micronutrient information.
These cookies came out a little crumbly, but they were very good and did the trick! I definitely recommend adding some more liquid, like an extra egg or more butter/oil, if choosing to use coconut flour instead of almond flour. The tablespoon size was also perfect to keep this occasional calorie-counter and over-indulger in check. There’s a lot of cookie packed into these bites!