Paleo Chewy Chocolate Cookies
I’ve experimented with a lot of different cookie recipes, and have been hoping to find one with a chewy, crunchy texture. The honey in these Paleo Chewy Chocolate Cookies did the trick! If you cook them just right, they’ll be crispy on the edges, and chewy in the middle. The flavor is SO yummy, too! The kids and I felt like Frog and Toad, from Frog and Toad Together
These cookies have some carbs from the honey, but they don’t have refined flour or sugars. They’re diabetic friendly, because the sugar in the honey is surrounded by the protein and fat of the nuts, and the fiber of the cocoa powder. Both the nuts and chocolate provide these cookies with trace minerals, as well, which are vital for your body to function properly! Chocolate is particularly high in iron. If you have diabetes I recommend trying one, then checking your blood sugar level about an hour later to see how it is affected. Then you’ll know if you can handle them or not. If the carbs are too high, try substituting half of the honey with xylitol. That’ll lower the sugar and shouldn’t mess up the flavor and consistency too much.
Before we get to the recipe for these Paleo Chewy Chocolate Cookies, I want to invite you to join with others who are making healthy changes. Being free from food addictions is part of living life to the fullest, and I believe it is part of the freedom God desires for us to live in. I’d love to walk alongside you in your journey towards wholeness and health!
| Servings | Prep Time |
| 30-35 Cookies | 30 Minutes |
| Cook Time |
| 13-16 Minutes |
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These Paleo Chewy Chocolate Cookies are rich, decadent, and delicious! You'll never know they're gluten, dairy, and grain free, and actually good for you!
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- 1 Heaping Cup Raw Cashews (you'll turn it into flour)
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1 Cup Raw Almond Butter (I like crunchy)
- 1/4 Cup Coconut Oil (melted)
- 2 Large Eggs
- 1 Tsp Vanilla
- 3/4 Cup Raw Honey
- 1 1/2 Cups 70% Chocolate Chunks (see note)
- Preheat your oven to 350 degrees F, and line your baking sheets with parchment paper.
- Place the cashews in your food processor and run it on high until you have a fine flour consistency.
- Combine the wet and dry ingredients in separate bowls, then stir them together. Scoop out the batter onto your lined baking sheets, using about 1 tablespoon of batter per cookie. Make sure to leave some space in between the cookies, so they have room to spread out!
- Bake the cookies long enough to let them rise, then fall a bit. They will become even more flat when you take them out of the oven. We're looking for crispy on the edges, chewy in the middle here, but you won't know if you've achieved that until they set up.
- Let the cookies cool on the pan for a few minutes, then carefully use your spatula to move them over to a rack. You can start the next step once the cookies have cooled and hardened.
- Use a double boiler to melt your chocolate, or microwave it for 20 seconds at a time, stirring in between.
- Dip the cookies in the melted chocolate, then set them on your lined baking sheets. Place them in the refrigerator to cool and harden.
- Enjoy these cookies either cool or at room temperature.
I use really dark chocolate in my recipes. It isn't totally paleo, but is very low in sugar, so it's a good fit for me. If you want to stick with a pure paleo diet use Enjoy Life Chocolate
