Can you believe it’s November already! It feels like we were having hot summer barbecues last week. We also had our first ‘snowfall’ yesterday! it was only flurries, but it made me want to start digging out the Christmas decorations already! I have a deal with Kai, that I can decorate as much as I want AFTER his birthday (November 21). So that means I have to wait until November 22nd to put the tree up, which I know is still very early for lot of people!

These cookies are a perfect recipe for any time of year! But they’re sort of bridging the gap between pumpkin recipes and holiday recipes right now! That doesn’t mean they aren’t delicious! These brownie cookies are fudgy, chewy, and oh so easy to make, AND unlike other paleo cookie recipes, you don’t even have to chill the dough before baking! That means cookies sooner, and who doesn’t want that?

What do you need to make these double chocolate brownie cookies?

• Chocolate chips – we use Enjoy Life
• Coconut oil – we use Nutiva
• Eggs
• Coconut sugar – we use Everland
• Vanilla
• Almond flour – we use Bob’s Redmill
• Cocoa powder – we use Anthony’s
• Baking powder
• Sea salt
• Coconut flour – we use Bob’s Redmill

Looking for more cookie recipes?

• The best tahini chocolate chip cookies
• The best oatmeal chocolate chip cookies
• Oatmeal pumpkin chocolate chip cookies

Ingredients:

• 1 1/3 cup of chopped chocolate, chocolate chips or chunks
• 2 tablespoons of coconut oil
• 2 eggs – room temperature
• 2/3 cup of coconut sugar
• 2 teaspoons of vanilla
• 1/2 cup of almond flour
• 3 tablespoons of cocoa powder
• 1 tablespoon of baking powder
• 1/2 teaspoon of sea salt
• 2 tablespoons of coconut flour
• 1/2 cup chocolate chips or chunks

Instructions:

Step 1:

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.

Step 2:

In a microwave safe bowl, melt the 1 1/3 cups of chocolate and coconut oil, checking every 30 seconds to ensure that it does not burn. Set aside to cool slightly while preparing the other ingredients.

Step 3:

Beat the eggs, coconut sugar, and vanilla – either with a whisk or mixer – for 3-4 minutes, until the mixture is frothy. Add in the melted chocolate.

Step 4:

Slowly add in the almond flour, cocoa powder, baking powder, sea salt, and coconut flour until you have a smooth mixture. Fold in the remaining chocolate chips.

Step 4:

Using a spoon, spoon the batter (1-2 tablespoons) onto the prepared baking sheets. The cookie dough will be thinner, and more like a brownie mix here, don’t worry. Keep the cookies 2-3 inches apart, as they will spread out. Bake for 12-15 minutes, until the edges start to crisp. Allow to cool on the baking sheet for 5 minutes before moving to a wire cooling wrack. Enjoy!

Notes:

1. The cookies can be stored at room temperature for 1 week or in the freezer for up to 3 months!

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