Did someone just say paleo brookies? These double chocolate treats are chewy, crunchy and utterly decadent. They’re thick, satisfying, and perfect as a snack or dessert. Best of all: they’re gluten-free, grain-free, dairy-free and nut-free—great for many dietary preferences.
This Double Chocolate Paleo Brookies recipe was created using Bob’s Red Mill coconut flour.
Brookies—brownie-style cookies—are one of those addictive hybrid desserts you’ll want to make again and again. I stumbled onto this version while testing recipes and nearly tossed it, but feedback from friends convinced me to keep going. I’m glad I did.
I added freeze-dried strawberries because I had them on hand and it’s summertime here. They’re optional, but they offer a pleasant crunch and a little tang to balance the rich chocolate. If you don’t have freeze-dried berries, the brookies will still be fantastic without them.
Don’t be intimidated by the use of coconut flour—these cookies are not dry or chalky. They bake into dense, chocolatey mounds that firm up as they cool. When you remove them from the oven they may seem soft, but they’ll set nicely on the counter or wire rack.
If you love extra chocolate, drizzle melted dark chocolate on top and chill the cookies so the drizzle hardens into a crisp shell. It adds a wonderfully nostalgic texture.
More like this:
Salted Caramel Pecan Cookies
Paleo and Vegan Almond Butter Cookies
Baklava Paleo Donuts
Best Paleo Chocolate Chip Cookies
We recently had a maternity photo shoot and I felt beautiful and empowered. My friend Lindsay Kujawa photographed the session—she usually shoots families, so I waited until we were expecting to work with her. The sneak peeks she sent brought tears to my eyes; collaborating with someone you trust makes a huge difference. Speaking of shoot-ready subjects, this brookie is totally camera-ready.
Now that I know how great brookies are, I’m tempted to explore variations—maybe a blondie-brookie hybrid. For now, bake a batch of these paleo brookies and treat yourself.
This recipe was created using Bob’s Red Mill products. Opinions are my own.
Double Chocolate Paleo Cookies (Brookies!)
Author: Monica Stevens Le
These thick, double chocolate paleo cookies are chewy with slightly crisp edges. They’re gluten-free, grain-free, dairy-free, and nut-free—ideal for a variety of diets.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 380 kcal
Ingredients
Cookies
- 1/2 cup ghee (or grass-fed butter), melted and cooled
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup tapioca flour
- 1/3 cup Bob’s Red Mill coconut flour
- 1/3 cup cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
- 1 cup freeze-dried strawberries, roughly chopped (optional)
Drizzle
- 1/2 cup dark chocolate chips
- 1 1/2 tablespoons coconut oil
Instructions
- In a medium bowl, whisk together the melted ghee, eggs, maple syrup and vanilla until well combined.
- Stir in the tapioca flour, coconut flour, cacao powder, baking soda and sea salt until a thick dough forms.
- Gently fold in the dark chocolate chips and, if using, the chopped freeze-dried strawberries.
- Cover the dough and refrigerate for about 30 minutes to firm up.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and position the rack in the middle of the oven. Use a large cookie scoop to portion 8–10 rounded scoops onto the baking sheet, spacing them evenly.
- Bake for 12–15 minutes, until the edges start to crisp. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- For the drizzle, melt the chocolate chips with coconut oil in 30-second intervals in the microwave or use a double boiler. Allow to cool slightly, then dip half of each cookie into the chocolate or drizzle over the top. Place the cookies on parchment and refrigerate for 30 minutes to let the chocolate set. Enjoy.