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Double Chocolate Chip Cookies

A chewy and decadent paleo double chocolate cookie made with almond butter.

Course Dessert
Cuisine Dairy-free, Gluten-free, Paleo
Prep Time 10 minutes
Cook Time 10 minutes
Servings 14 cookies
Author Meghan Livingstone


  • 1 cup almond butter (creamy, unsweetened & unsalted)
  • 2 eggs
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup cacao powder
  • 1/2 cup chocolate chips
  • 1 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • pinch sea salt


  1. Preheat oven to 350F.

  2. Add all ingredients to medium-sized bowl (no need to separate dry and wet)

  3. Mix until well combined. Dough will be very thick.

  4. Form cookies with hands using about 2 tbsp dough at a time. Roll into balls and flatten slightly (not too flat!)

  5. Place onto a parchment or silicone-lined baking sheet and bake for about 10-11 minutes for softer cookies. For a crunchier cookie, bake for 12-13 minutes.

Recipe Notes

Store in airtight container. Can be stored in fridge for up to 7 days, or freezer for 3 months.