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Chewy chocolate cookies deliver deep cocoa flavor with almost no flour in sight: coconut flour and cacao powder worked into a soft dough with chopped cacao nibs for crunch. Crisp at the edges, fudgy in the middle. They are the cookie to reach for with a glass of cold milk alternative.
Pro Tips
- Melt the coconut oil and let it cool slightly before whisking with the eggs. Hot oil scrambles the eggs on contact.
- Stir the flour mixture in gently with a spatula. Coconut flour absorbs liquid fast, and overmixing turns the cookies cakey.
- Roll the dough with wet hands into generous one-tablespoon balls, then press to 1/2 inch with a slightly wet glass.
- Bake just 10 to 12 minutes until the edges set and the centers still look underdone. They firm as they cool.
- Let the cookies cool slightly on the sheets. They are fragile while hot and at their best served warm.
Frequently Asked Questions
Why are my chocolate cookies dry?
Coconut flour is thirsty and easy to overbake. Pull the cookies when the centers still look soft, and measure the flour carefully rather than scooping.
Can I use cocoa powder instead of cacao powder?
Yes, in the same quantity. Cacao is less processed and slightly more intense, but both give a deeply chocolate cookie.
How do I store chewy chocolate cookies?
Airtight at room temperature for up to 4 days. A slice of apple in the container keeps them soft.
Are these cookies paleo?
Yes. Coconut flour, cacao, palm sugar, eggs, coconut oil, and cacao nibs: grain-free, dairy-free, and intensely chocolate.
Recipe Card
Ingredients
Method
- 1.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F.
- Line two baking sheets with parchment paper.
- Whisk flour, cacao powder, baking soda, and salt together in bowl.
- 2.
- In a separate large bowl, whisk palm sugar, eggs, melted coconut oil, and vanilla together until well combined and smooth. Gently stir in flour mixture with rubber spatula until a soft dough forms.
- Stir in chopped cacao nibs.
- 3.
- Working with generous one-tablespoon portions, roll dough into balls using wet hands and place two inches apart on prepared sheets (12 cookies per sheet).
- Using the bottom of a slightly wet drinking glass, press cookies to a half-inch thickness.
- 4.
- Bake cookies until edges are just set, but centers are still soft and look underdone (10 to 12 minutes), switching and rotating sheets halfway through baking.
- Let cookies cool slightly on sheets.
- Serve warm or at room temperature.
