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5 from 4 votes

Grain Free Double Chocolate Cookies

Ingredients

  • 1/2 cup grass fed pasture raised butter, (or palm shortening)
  • 3/4 cup coconut/palm sugar
  • 1 large egg
  • 1 Tbs raw honey melt if it is in a solid, crystalized state
  • 1 tsp pure vanilla extract
  • 1 cup tapioca flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/8 tsp fine grain sea salt
  • 3 Tbs coconut flour sifted
  • 3/4 cup dark chocolate chunks I chopped one 3 oz Theo Bar
  • I recommend using organic ingredients when possible.

Instructions

  • Preheat oven to 325 degrees.
  • Using an electric mixer with a paddle attachment. Cream together the butter and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
  • Add the egg, honey, and vanilla extract, mix until incorporated.
  • In a separate bowl, whisk together the: tapioca flour, cocoa powder, baking soda, and sea salt. Slowly add the dry ingredients to the wet ingredients, mixing on a low speed, scraping down the sides of the bowl with a spatula as needed.
  • Next sift in coconut flour and mix on low, scraping down the sides of the bowl with a spatula as needed.
  • Turn up the speed to medium and mix for 30 seconds.
  • Mix in the dark chocolate chunks.
  • Let your dough rest for at least two minutes.
  • Scoop 1 Tbs of dough onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 3” wide.
  • Bake for 11 minutes in a 325 degree oven.