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These flourless Chocolate Brownie Cookies are incredibly fudgy and super chocolatey - they're like a brownie in cookie form! These cookies are naturally gluten-free.
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Paleo Double Chocolate Brownie Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Rachel Conners

Ingredients

  • ½ cup coconut oil solid at room temperature, similar to softened butter
  • ¾ cup coconut sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cocoa powder
  • 1 cup semi-sweet chocolate chunks make sure they're dairy-free or make your own
  • Flaky sea salt optional

Instructions

  • Preheat oven to 350ºF.
  • Thoroughly mix together the coconut oil and coconut sugar until completely combined. Add the egg and vanilla and stir until combined.
  • Add in the baking soda, salt, and cocoa powder and mix until smooth. Stir in the chocolate chunks. Use a cookie scoop to shape cookie dough balls. Sprinkle with flaky sea salt, if desired.
  • If you want thick cookies, place dough in the freezer for 15 minutes before baking. You can also place the cookie dough in the fridge for up to 3 days before baking.
  • Bake for about 10 minutes or until set around the edges but still gooey in the center. Let cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely.
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