Paleo Salted Chocolate Brownie Cookies Recipe – made with almond flour and sweetened with coconut sugar! Gluten free, grain free, dairy free, refined sugar free, soy free, clean eating.
So here is the plan for today. Chocolate, chocolate and more chocolate. In the form of these absolutely irresistible Paleo Salted Chocolate Brownie Cookies.
Lately I have been having a sweet tooth craving, and my usual favorite paleo almond butter cookies aren’t cutting it. I need chocolate.
I could make my paleo almond flour brownies, but I want something a little thinner and crisper.
I remember a trick I used to do where I would make boxed brownie batter, but use them to make cookies instead of brownies. They bake way faster, and it’s everything you love about brownies but a little thinner and crisper.
I tried it with my paleo almond flour brownie batter that I already love so much. The results were exactly what I was craving! These cookies are amazing!
They’re made with good for you ingredients like almond flour, cocao powder, coconut oil and sweetened with coconut sugar.
These paleo salted chocolate brownie cookies taste just like a brownie, but are a bit thinner and have slightly crispy edges. The inside of the cookie stays soft and chewy and delicate for days. Like light pillows of chocolate.
I can’t get enough.
I’m a huge salty + sweet girl, so had to add some flaky sea salt on top of the cookies. The combo is my absolute favorite. Nothing compliments sweetness like a touch of salt.
These paleo salted chocolate brownie cookies are so healthy, I didn’t even feel bad when I let my 2.5 year old eat on for breakfast. Paleo, gluten free, grain free, dairy free, refined sugar free, soy free, clean eating, real food.
Print
Paleo Salted Chocolate Brownie Cookies
Prep Time: 40 minutes- Cook Time: 12 minutes
- Total Time: 52 minutes
Yield: 12 cookies 1x
Print Recipe
Pin RecipeIngredients
1 cup almond flour
1/4 cup unsweetened cacao powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut sugar
1/4 cup unsweetened almond milk (or store bought)
1 egg
2 tablespoon coconut oil, melted and cooled to room temperature
1 teaspoon pure vanilla extract
1/2 cup Enjoy Life chocolate chips (or dark chocolate chips), divided
flaky sea salt
Kitchen Equipment Needed:
Parchment paper
Instructions
Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
In a medium size mixing bowl, sift together the almond flour, cacao powder, baking powder and salt.
In a small size mixing bowl, whisk together the coconut sugar, almond milk, egg, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/3 cup chocolate chips to the cookie dough and stir to combine. Chill the cookie dough in the fridge for 30 minutes.
Use a medium size cookie scoop (or measure out 1.5 tablespoons of cookie dough) to place 12 cookies on the cookie sheet. Top the cookies with the remaining chocolate chips (3 chocolate chips per cookie), and sprinkle the tops with a pinch of flaky sea salt.
Bake for 12 minutes, or until the center of the cookies are puffed and the edges are set. Allow to cool for 20 minutes on the cookie sheet. Enjoy!
More Paleo Desserts:
Paleo Fudgy Almond Flour Brownies
Paleo Almond Butter and Jam Cookie Cups
This post contains affiliate links, thanks for the love!
Never Miss a Recipe!
Get new posts delivered straight to your inbox! For free!
Judy B says
August 20, 2018 at 12:37 pmI made these today and love them! I don’t use coconut sugar so used 1/2 Swerve and 1/2 erythritol and a teaspoon of stevia and that worked great! I did have to bake them a few minutes longer. Not sure if that was due to the change in sweetener or my oven. I had to keep in mind though erythritol does get crispier as it cools. That was the only change I made and I am thrilled with the way they turned out. I definitely will be making these again and checking out some of your other recipes!
★★★★★
Natalie says
August 20, 2018 at 9:53 pmI’m so glad you liked them Judy! And good to know that those sweetener substitutes worked. Great for keto/low carb! Thanks for letting me know you liked my recipe, you made my day! Hope you find lots more recipes you love : )
Brittany says
September 15, 2018 at 4:13 pmWhat is the nutritional info on this?
Natalie says
September 18, 2018 at 7:45 amYou can calculate the nutritional info on the exact ingredients you use on myfitnesspal.com!
Tia says
May 16, 2019 at 1:23 amHello, I was wondering can I use other flour to make this instead of almond flour? (Coconut or rice flour) Thanks
Natalie says
May 17, 2019 at 8:42 amHi Tia! I haven’t tried this with another flour, but would recommend rice flour over coconut flour. It should work as a 1:1 replacement using rice flour. If you try it let me know how it turns out!
Michel says
July 12, 2019 at 12:46 amHey, I wanted to know when putting the dough on the baking sheet do you spread it or it spreads itself when baking? Thank you
Natalie says
July 15, 2019 at 12:19 pmIt spreads by itself. No need to press down the dough balls. It spreads when baking in the oven. Hope you love it when you make them! These are such a favorite!
Tania says
July 22, 2019 at 6:56 amHello, what is the shelf life for the cookies?
Natalie says
July 22, 2019 at 9:24 amThey’ll last a few days on the counter, and at least a week in an airtight container!
Thiti says
July 23, 2019 at 6:34 amI made this brownie, but it’s too wet and even though I put in the fridge for 30 mins it’s still so watery. What do I do?
★★★
Natalie says
July 24, 2019 at 8:22 pmSorry about that! It shouldn’t be watery at all. Not sure where it went wrong. These always turn out great for me!
Mary Ewing says
August 10, 2019 at 4:30 pmLove this recipe! How long can you keep these before going bad?
Natalie says
August 15, 2019 at 3:07 pmWill for sure last for 5 days on the counter. Or you can freeze them for up to 6 months!