These soft and fudgy cookies will steal your heart! These flourless chocolate cookies are paleo and nut free, made with dark chocolate chips for a complete chocolate indulgence.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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The Best Paleo Chocolate Cookies
I love a good chocolate chip cookie, but brownies definitely win the battle. Fudgy, chewy, dense chocolate, made even better if it’s punctuated with chunks of chocolate.
These cookies capture the best parts of a brownie, but in cookie form.
Hold the flour – there’s no need! The base of these cookies is Chocolate SunButter. It’s already so rich and chocolatey, you only need a few more ingredients to turn it into brownie perfection. I have big plans for this cookie dough! It will be used for several other recipes this year.
To Make These Delicious Paleo Cookies, you’ll need:
- Chocolate SunButter (I am also including a variation using SunButter No Sugar Added, in case you don’t have the chocolate on hand!)
- Maple Syrup (honey or date syrup works too!)
- Coconut Oil
- Egg
- Vanilla
- Baking Soda
- Arrowroot Powder
- Natural Cocoa Powder
- Dark Chocolate Chips (or a chopped 88% bar), or sub chopped Walnuts.
How to Make Flourless Chocolate Cookies
These Brownie Cookie are made in 1 bowl — so grab a medium sized mixing bowl and a spoon to get started! Preheat your oven to 350º F.
Step 1: Add the Chocolate SunButter, maple syrup, and coconut oil, and mix well until it’s smooth and creamy.
Step 2: Into the Chocolate SunButter mixture, add baking soda, vanilla, and an egg. Mix until combined. The batter will start to thicken.
Step 3: Add arrowroot powder and chocolate, and continue stirring to form a sticky, deep chocolate batter.
Step 4: Fold in the dark chocolate chips. You can also use chopped walnuts if you love nuts in your brownies.
Step 5: Scoop the batter onto a lined baking tray. Leave space between the cookies so they can spread. Optionally, top each cookie with a sprinkling of flaked sea salt.
Step 6: Bake the cookies for 8 minutes, and then allow to fully cool before removing them from the baking pan. After the pan cools, I pop it into the refrigerator for about a half an hour to allow them to really set before putting them in a storage container. Resist over baking these cookies! You want the centers to be half-baked so they stay moist and chewy like a brownie.
Variations and How to Store Flourless Chocolate Cookies
These cookies are soft and fragile while hot, so be sure to allow them to fully cool prior to storing them. I like to let them chill in the refrigerator before popping them off the pan. Don’t worry – they become the perfect cookie texture once they are chilled!
How to Store Paleo Chocolate Cookies: After the cookies are fully chilled, store them in an air tight container in the refrigerator for 2 weeks or the freezer for up to 3 months.
Optional Mix Ins: Rather than making these double chocolate cookies, try adding your favorite brownie mix-ins, like chopped walnuts, pecans, or freeze fried raspberries.
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Flourless Chocolate Cookies (Brownie Cookies)
Ingredients
- 1 cup Chocolate SunButter *see notes for recipe with regular SunButter
- 1/4 cup maple syrup or sub date syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons cocoa powder
- 2 tablespoons arrowroot powder
- 1/2 cup dark chocolate chips or chopped dark chocolate, or sub walnuts
Instructions
- Preheat oven to Bake at 350º F.
- Add the Chocolate SunButter, maple syrup, and coconut oil, and mix well until it’s smooth and creamy.
- Into the Chocolate SunButter mixture, add baking soda, vanilla, and an egg. Mix until combined. The batter will start to thicken.
- Add arrowroot powder and chocolate, and continue stirring to form a sticky, deep chocolate batter.
- Fold in the dark chocolate chips. You can also use chopped walnuts if you love nuts in your brownies.
- Scoop the batter onto a lined baking tray. Leave space between the cookies so they can spread. Optionally, top each cookie with a sprinkling of flaked sea salt.
- Bake the cookies for 8 minutes, and then allow to fully cool before removing them from the baking pan. After the pan cools, I pop it into the refrigerator for about a half an hour to allow them to really set before putting them in a storage container. Resist over baking these cookies! You want the centers to be half-baked so they stay moist and chewy like a brownie.
Video
Notes
- 1 cup SunButter No Sugar Added
- 1/4 cup coconut oil
- 6 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 egg
- 1/4 teaspoon baking soda
- 6 tablespoons cocoa powder
- 3 tablespoons arrowroot
- 1/2 cup dark chocolate chips
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