Name: Double Chocolate Cookies [Grain-Free]
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 cup smooth almond butter; 1/4 cup honey; 1 large egg; 1/4 cup unsweetened cocoa powder; 3 tbsp coconut flour; 2.5 oz chocolate, chopped (or roughly 1/2 cup chocolate chips)

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These double chocolate cookies are grain-free, made with just 6 ingredients and ready in 20 minutes. They’re the healthy cookies you always dreamed of that taste far more decadent than they seem!

I don’t know how to accurately describe my love for these cookies. They are the ultimate cookie recipe that are soft and chewy but crispy along the edges. You probably won’t believe me when I tell you they’re grain-free and made with only six ingredients. These double chocolate chip cookies are the real deal and I can’t wait for you to try them!

What I love about these cookies is that they’re really just a base for so much more. Want to add some peppermint extract for a peppermint chocolate cookie? Go for it! How about dried cranberries or cherries in place of chocolate? Do whatever floats your cookie boat. I have a feeling you’re going to love them.

Only 6 Simple Ingredients

smooth almond butter – look for almond butter where the only ingredients are almonds and salt!
honey – these cookies are only sweetened with a 1/4 cup of honey which means they’re not super sweet. If you want to up the sweetness add a few tablespoons of coconut sugar or brown sugar if you don’t have coconut sugar.
egg – you should be able to swap for a flaxseed egg to make these vegan but I haven’t tested it.
unsweetened cocoa powder – for chocolatey goodness. Make sure you’re using unsweetened cocoa powder! Cacao powder works as well.
coconut flour – the base of this recipe.
chocolate (chopped or chips) – I recommend investing in good quality chocolate. I like buying good quality, organic chocolate but if not you can always use chocolate chips.

What makes these double chocolate cookies grain-free?

The secret to making grain-free cookies has two parts: nuts and coconuts. In this case, almond butter and coconut flour. Coconut flour is an amazing, grain-free flour where a little bit goes a long way. It can be kind of tricky to find sometimes but Amazon and Whole Foods definitely carries it and truly has become a kitchen staple in our home. P.S. don’t try to substitute the coconut flour for another flour, it won’t work!

Speaking of staples…

What is the BEST Almond Butter?

I consider myself an almond butter connoisseur of sorts. I’ve tried basically every brand of almond butter out there, but if I had to choose I’d go for the always classic and consistently delicious Whole Foods Organic Almond Butter. First off, the price point is hard to beat for organic almond butter. Not to mention there aren’t all sorts of weird added stuff to it. I really do think they’ve got the perfect roast of the almonds down and the consistency is always spot on. If you live in a place with a Whole Foods (or Amazon!) I’d definitely recommend you try it and especially for these double chocolate cookies.

What kind of cocoa powder is good for baking?

While I was creating this recipe and researching for this post, I realized that there’s a lot of misinformation about the type of cocoa powder in baked goods! Have you ever noticed that some chocolate treats have a really rich, satisfying chocolate flavor and others fall a little short? That’s because of the cocoa powder! Look for natural cocoa powder or raw cacao for the tastiest desserts. Dutch-processed cocoa powder has a time and place but for these double chocolate cookies go for cocoa powder or raw cacao.

How to Make These Double Chocolate Cookies

Guess what? You can make these cookies all in one bowl!

STEP 1: Start by mixing all wet ingredients (almond butter, honey and egg) into a large bow.. Add in the cocoa powder and coconut flour. The mixture should thicken up but you can add more coconut flour 1 teaspoon at a time if the batter is too wet.

STEP 2: Roll the dough into cookies and place them directly on a baking sheet. No need to use any parchment paper. Use a fork to slightly flatten.

STEP 3: Bake for 10 minutes at 350ºF and then allow the cookies to cool on the tray for 10 minutes. This step is critical. The cookies will be too soft to pick-up right after backing so make sure you let them cool on the tray for 10 minutes AT LEAST. They will harden up in this time and once you transfer to a wire rack and let cool completely. Promise me you’ll be patient! It’s worth the wait. Alright let’s make some cookies!