Go Back
+ servings
A white plate with dark chocolate cookies on it.
Print Recipe
5 from 1 vote

Double Chocolate Chip Cookies

These cookies are for lovers of dark chocolate! Made from almond flour and cashew butter, and lightly sweetened with maple syrup, they bake up soft and chewy and perfect for attacking chocolate cravings.
Prep Time10 mins
Cook Time8 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 157kcal


  • 1/3 cup coconut oil + 1 tablespoon
  • 1/3 cup maple syrup sub honey or date syrup
  • 1/4 cup cashew butter ground from whole oats in a blender
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla *use a scraped vanilla bean for true paleo or pegan version
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup almond flour
  • 1/2 cup dark chocolate chopped, I use 72-85%
  • 1/2 cup walnuts or pecans chopped, optional


  • Preheat the oven to 350 degrees f.
  • Add the coconut oil, maple syrup, cashew butter, vanilla, cocoa powder, flax meal, baking soda, and salt into a medium sized mixing bowl. Mix it until a thick and smooth chocolate is formed.
  • Add the almond flour, and mix it into the wet ingredients until no dry almond flour is showing.
  • Add the dark chocolate chunks, and fold them in. Also add the chopped nuts, if using them.
  • The dough will be soft and sticky. Refrigerate the dough for 1 hour prior to scooping the cookies. If you don't want to wait, scoop the cookies and bake them for 8 minutes only. The cookies will spread more if you don't chill the dough.
  • Line a baking tray with parchment or a silicone liner. Scoop the cookies onto the baking tray. If desired, press a few extra pieces of chocolate into the tops of the cookies. These do not spread a lot, but keeping them in mounds creates the chewy centers we are going for here!
  • Bake cookies for 8 minutes. When the cookies come out of the oven, they will be very soft. Allow them to fully cool before removing them from the baking tray.
  • Store cookies in the refrigerator in an air tight container for a couple weeks, or up to 6 months in the freezer!



Add Flavor: These are great with almond extract or peppermint extract. Use 1/2 teaspoon of either one, in addition to the vanilla in this recipe.
Add nuts: If you love brownies with nuts, you will probably want to add 1/2 cup of chopped walnuts or pecans to these cookies.
Make these a crunchy cookie: Prefer crunchy cookies? No problem. If you press these cookies down into a flatter cookie dough ball when placing on the baking tray, and then increase the baking time to 13 minutes, your cookies will be crunchy instead of soft and chewy.


Calories: 157kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Calcium: 30mg | Iron: 1mg