These Paleo Brownie Cookies are insane!  They have the structure of a cookie but they’re filled with rich and decadent dark chocolate flavors.  In addition, they’re crispy along the edges and chewy in the middle.  After combining my two favorite desserts into one epic cookie dough stuffed brownie, I knew I had to revisit these flavors again. Truly the best of both worlds!  

A stack of Paleo Brownie Cookies on a white plate.

Why You’ll Love This Recipe

These Paleo Brownie Cookies are one of my most popular recipes! Here is why:

  • These cookies taste like a brownie but in cookie form.
  • They are made with healthier ingredients.
  • They’re thick, chewy, fudge like and decadent!
  • These cookies are completely nut free.
  • Melted dark chocolate goes into the batter. Yum!
  • Only one bowl is required.
  • They are Paleo, Grain Free, Gluten Free, and Nut Free.

Ingredients

DARK CHOCOLATE CHIPS: Dark chocolate chips provide the rich and decadent flavor in these Paleo Brownie Cookies.  In addition, these chocolate chips are dairy and gluten free!

COCONUT FLOUR: To keep this recipe Nut Free, coconut flour acts as the base. See my Guide to Gluten Free Flours and Baking for more information about baking with coconut flour.

COCOA POWDER: The cocoa powder gives these cookies that signature brownie flavor!

OTHER INGREDIENTS: coconut sugar, eggs, coconut oil, vanilla, baking soda, sea salt

Paleo Brownie cookies on parchment paper.

How To Make

Step 1

First, preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 2

Next, beat or mix together eggs and coconut sugar until light and frothy.

Step 3

Melt chocolate chips and coconut oil in 30 second increments in the microwave. Then, pour this melted chocolate into mixing bowl and stir to combine.

A bowl of melted dark chocolate.

Step 4

Add the remaining ingredients and mix until a thick batter forms. 

Brownie batter dough in a bowl.

Step 5

After that, use a cookie scoop to drop balls of dough onto baking sheet, at least 2 inches apart.

Step 6

Finally, bake for 10 to 12 minutes before removing from oven to cool.

Paleo Brownie Cookie dough balls on a sheet of white parchment paper.

Expert Tips

  • Once chocolate and coconut oil are melted, mix until smooth and creamy.
  • Use a cookie scoop to get the dough onto the parchment lined baking sheet.  This helps ensure the cookies are similar in size and shape. 
  • Bake for 10 to 12 minutes, until the edges look a little crispy and the middle looks set.  Then, remove from oven.  Don’t over bake!
Scoops of brownie cookie dough.

Frequently Asked Questions (FAQs)

What is the batter supposed to look like?

This brownie cookie batter is very thick. It has the texture of a thick cookie dough.

How do I know when the cookies are done baking?

The cookies are done baking when the edges are slightly crispy and the middle is set.

What do these brownie cookies taste like?

These cookies taste like a brownie in cookie form! They are thick, chewy and fudge like.

You May Also Like

If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

A stack of Paleo Brownie Cookies on a white plate.

Get the Recipe: Paleo Brownie Cookies

These Paleo Brownie Cookies are easy, healthy, gluten free and nut free! They are filled with tons of dark chocolate. The tops are crinkly and the middles are fudge like. They are the best Paleo Brownie Cookie recipe!
5 from 2 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a large mixing bowl, add eggs and coconut sugar and mix until well combined.
  • Next, in a microwave safe bowl, melt dark chocolate chips and coconut oil in 30 second increments until melted.
  • Then, pour melted chocolate into mixing bowl and stir to combine. After that, add remaining ingredients and stir until a thick batter forms.
  • Next, use a cookie scoop to drop dough onto parchment paper, 2 inches apart.
  • Lastly, sprinkle sea salt on top of each cookie.
  • Bake for 10 to 12 minutes or until edges are slightly crispy and middle is set.
  • Remove from oven and cool cookies for 3 minutes on pan before removing to a wire rack to finish cooling.

Notes

  • Dough will be very thick.  This is normal!
  • Melt chocolate until smooth and creamy.
  • Don’t over bake these cookies.  Once edges are slightly crispy and middles are set, remove from oven.
Calories: 166kcal, Carbohydrates: 22g, Protein: 3g, Fat: 8g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 241mg, Potassium: 110mg, Fiber: 3g, Sugar: 13g, Vitamin A: 41IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg

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