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:
- eggs
- maple sugar or coconut sugar
- refined coconut oil
- unsweetened cocoa powder
- pure vanilla extract
- blanched almond flour
- baking soda
- salt
- dark 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}
Ingredients
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 cup maple sugar or coconut sugar
- 1/2 cup refined coconut oil melted and cooled slightly
- 2/3 cup unsweetened cocoa powder or raw cacao powder
- 2 teaspoons pure vanilla extract
- 3/4 cup + 2 Tablespoons blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup dark 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
Want More Paleo Cookie Recipes? Try One of These!
Paleo and Vegan Chocolate Chip Cookies
Grain Free Black and White Cookies
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These are great! The only change I made was decreasing the sugar to 3/4c just bc 1c seemed like a lot and forgot to add a little liquid to compensate. So the first batch didn’t spread quite as much as yours but tasted great! The second batch I just flattened the dough balls a little, baked for 10 min; this made 20 altogether. These are chocolatey and gooey but not too messy, kids loved them! Great recipe, will make again!
Thanks for mentioning the reduction in sugar. You are correct. 1 cup out of proportion to the amount of flour. I decreased the coconut sugar to 1/2 cup. I use Equal Exchange chocolate chips and they contain sugar. We are allergic to almonds, so I grind my own cashew flour out of raw cashews in a high speed blender. The recipe turned out perfect, even with those changes.
I substituted butter and cane sugar and these were amazing!!!! I am not always a fan of almond flour but loved them. Will definitely be making them again!!!
I decided to make brownies instead of cookies. Still good. Used a wire wisk not a hand mixer to make the batter.
Is the calorie amount for the whole batch?
cookies were very chewy and fudgy, but pretty flat. Nothing like the picture. Wondering what I did wrong.
Amazing! Such as easy recipe and so incredibly delicious. Perfection in a paleo chocolate cookie.
Hi. Trying this for the first time. Can we use monk fruit sugar instead of maple or coconut? And I’m new to paleo so just asking…other then Hu, the other dark chocolate chips have cane sugar in them. It’s my understanding that’s not paleo. Am I missing something?
Made these for my son and they were fantastic! I’m not even a huge chocolate fan and I loved them, too.
By far the best paleo cookie I have ever made, and I’ve made A LOT! I reduced the sugar to 3/4 cup (1/2 cup coconut sugar, 1/4 cup organic cane sugar) but otherwise, I made the recipe as written. So fudgey and delicious- there chocolate flavor really shines. 10/10 would recommend! So so good!
this chewy double chocolate brownie cookies looks so delicious and yummy. i just love this. thanks for sharing this amazing article.
Fantastic recipe! Made these with 1/3 cup cocoa powder and 1/3 cup dutch cocoa powder and a chopped hazelnut coffee Hu bar. They puffed up into perfect brownie-like cookies that were extremely fudgy yet airy and SO chocolatey! I know I say this after all of your recipes, but this is my new favorite.
Mine were flat as pancakes. I wonder what you and I did different? I would’ve loved them to be fluffy like yours. Any ideas?
I made these cookies last night for my husband for Valentine’s Day and he said they are the best cookies he has ever had! Thank you for sharing your recipes. I found your site recently and so far we have loved everything we have tried : )
These are exactly as described! I love this recipe and have shared it with multiple friends. Thank you.
These were fantastic! I followed the recipe with the exception of adding chopped walnuts. My boys loved them! Thanks for developing and sharing!
So I used monkfruit sugar instead of coconut and butter instead of coconut oil. I only used 2/3cup of monkfruit sugar, and I should have used two whole eggs to compensate. These were good tasting but a bit dry. I want to try them again though!
very nice article that you have written most blog writes 3000 words article but still 200 words posts outranking why? I think quality matters more than quantity
These are nothing short of amazing. I have made them a few times now. I do cut back on the sugar a bit, but this is an amazing cookie, that really does mimic a brownie!
These are little pieces of heaven! Made me believe in healthy vegan desserts!! So far the bezt recipe I ever tried!!
This is such a great cake I didn’t think it was so easy to make.
These Cookies are AWESOME! I add macadamia nuts Holy Moly! So good Thank You for all the great recipes!
These cookies were amazing; tasted just like a brownie. I did not have to refrigerate my dough, scooped easily and I baked for the full 12 minutes. This will definitely be a go to recipe when I’m looking for a delicious and easy recipe!
Delicious and so easy to make!
Thank you very much for the valuable info.
Fantastic!! Everyone loved these cookies we and ate them all in one night!
Hi there! Do you know if you can substitute coconut oil and use ghee instead?
I have bine on scd since I was seven (now 12). I used half date sugar half honey as a sweetener. and did not add chocolate chips. They did spread out but not crazly! These were such a score and just made my second batch.