by Eat Good Feel Good Life
You guys! You guys! You guys! You guys! You guys! You guys! I’m so freakin’ excited about these COOKIES!
When I was in college there was this little mom and pop natural grocery store. It was darling and carried a few locally made items. One of those items was this amazing cookie. My roommate and I would buy up all the cookies whenever they were in stock. We would take them home and freeze them, saving them for those late night study sessions. They were just the best cookie ever.
The cookies were these large disks of chocolate goodness. They were crispy and crumbly, slightly sweet and full of chocolate chips and crisp cocoa nibs. And the best part? A kick of cayenne pepper! No kidding, a tiny bit spicy made these cookies amazing.
Ever since I graduated and moved away I have dreamed of that cookie. The triple chocolate and that hint of spice.
Well, I’ve got amazing news! Almost 6 years later, I have gotten to taste that amazing cookie again. But this time I made it in my own kitchen! And it was paleo! Be still my cookie-loving heart!
The original recipe comes from The Texanerin and she was kind enough to allow me to share my version of her recipe with you all (thank you Erin!) Her cookie recipe is called Perfect Paleo Double Chocolate Cookies and they are really great cookies, perfect for the kiddos! We made some with eyeballs and they loved them! If you are making these for your kiddos leave out the cinnamon and cayenne.
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup + 4 teaspoons cocoa powder
- 1 tablespoon hemp heart seeds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons cinnamon (optional)
- 7 tablespoons coconut oil or unsalted butter, room temperature
- 3/4 cup coconut sugar
- 6 tablespoons natural almond butter (the kind with just almonds), room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 cup semi-sweet carob chips, or chocolate chips (Enjoy Life chips are dairy, soy, and gluten free)
- 1/4 cup cocoa nibs
- optional: candy eyeballs, I found them at Michaels
- In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, hemp hearts, baking soda, cinnamon (if using), cayenne pepper (if using), and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that’s the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in carob chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
- Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
- Use a cookie scoop to scoop balls of dough about 3″ apart on the prepared baking sheet.
- Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
- If using eye ball candies, remove from oven and press eye ball candies into hot cookies.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
About Corey: I’m a former costume designer, turned stay-at-home mom, blogger and Beachbody Coach. I discovered clean eating and the paleo diet through the Whole30 program. Soon after completing my first Whole30, our family discovered our wide range of allergies and sensitivities. With my love of food and cooking I try to tackle our food restrictions with creativity. I have a picky husband and 4 year old, and an adventurous 3 year old. I blog at domestic360life.com and eatgoodfeelgoodlife.com.