Paleo Triple Chocolate Cookies
Indulge your sweet tooth with these irresistible Paleo Triple Chocolate Cookies, a decadent treat that’s both rich and guilt-free! Featuring a trio of chocolate elements—dark chocolate chips, cacao nibs, and chopped dark chocolate—this recipe promises bold, deep flavors and a melt-in-your-mouth texture. Made with wholesome ingredients like almond flour, creamy almond butter, and coconut oil, these cookies are naturally gluten-free, grain-free, and refined sugar-free, making them perfect for Paleo enthusiasts. With just 15 minutes of prep time and a quick bake time of 10 minutes, you’ll have a batch of chewy, fudgy delights ready in no time. Whether enjoyed fresh out of the oven or savored throughout the week, these cookies are sure to satisfy your cravings while keeping your dietary goals on track. Perfect for dessert, a mid-day snack, or sharing with loved ones, they prove that healthy indulgence is always possible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup cocoa powder (unsweetened)
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cup coconut oil (melted)
- 0.25 cup almond butter (creamy and unsweetened)
- 0.33 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup dark chocolate chips (Paleo-friendly)
- 0.25 cup cacao nibs
- 0.25 cup dark chocolate (Paleo-friendly, roughly chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
In a separate large bowl, combine the melted coconut oil, almond butter, maple syrup, vanilla extract, and egg. Whisk until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
Fold in the dark chocolate chips, cacao nibs, and chopped dark chocolate to create a triple chocolate mix.
Using a cookie scoop or a tablespoon, form 12 evenly sized dough balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Gently flatten each dough ball slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are set while the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 142.4 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 710 mg | 55% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
