Last updated on June 4th, 2018
Did somebody just say paleo brookies??! These chocolaty mounds of goodness are the perfect texture- chewy, crunchy and all kinds of heaven in your mouth. They are completely gluten free, grain free, dairy free and nut free as well! Perfect as a snack or dessert… just look how thick and glorious they look!
Just wanted to let you know these double chocolate paleo brookies recipe is sponsored by Bob’s Red Mill.
Can you ever have enough chocolate cookie recipes? I don’t think so! This is especially true when these magical recipes are created by accident.
I wasn’t trying to make brookies (nor did I know they were a thing) until I was about to scrap this recipe completely. Luckily, I have an incredibly supportive and responsive Instagram community that told me I was batshit crazy for wanting to do so.
Brookies (brownie cookies) are TOTALLY a thing, and I am so excited that I’ve made them for you. I decided to throw in some fabulous freeze-dried strawberries simply because I had them on hand… oh, and it’s summer time over here.
You can make this recipe with or without freeze-dried berries… they will turn out wonderfully either way.
They do add a very nice texture, I will say. And a bit of tanginess to breakup the chocolate decadence.
Please don’t let the fact that these paleo brookies were made with coconut flour scare you. They aren’t dry or chalky-tasting. They are thick mounds of chocolate decadence, and you are going to love them.
Also, do not be alarmed when you pull them out of the oven and poke at them. They will not be firm at first but will firm up as they cool!
I decided to get a little crazy with the extra chocolate. I heavily drizzled these bad boys and let them set in the refrigerator.
I highly recommend doing the same if you are a dark chocolate fanatic like me. The drizzle turns into the texture of that chocolate magic shell- remember that stuff?
I used to drizzle that stuff ALL over my ice cream every darn day when I was growing up. A pillar of health, wasn’t I? 😉
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We had our maternity shoot last night and boy, did I feel like a freaking goddess queen mama. We had the absolute pleasure/HONOR working with my friend Lindsay over at Lindsay Kujawa Photography.
I have been friends with her for quite some time and absolutely gushing over her work. Because she typically only works with families, I had to wait until we were pregnant to book a session with her.
But boy was it worth the wait. She sent us 5 sneak peeks last night as soon as we finished our shoot, and I was basically in tears over how magical the photos looked.
It truly makes a world of a difference for me when I am able to collaborate with someone that I know. I am much more comfortable behind the camera than I am in front of it.
You know who doesn’t have a problem in front of a camera? This brookie babe. She is looking all kinds of effortlessly sexy, am I right??
Now that I know brookies are freaking fabulous, I think I may have to make a few different variations of these bad boys.
What if I made a blondie brookie? A blookie? That sounds very, very dirty…
I will revisit the name dubbing but until then… get to baking these paleo brookies and treat yourself!
This post is sponsored by the lovely folks at Bob’s Red Mill. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Double Chocolate Paleo Cookies (Brookies!)
- In a medium bowl, mix together all of the wet ingredients until everything is well combined.
- Stir in both flours, cacao powder, baking soda and sea salt.
- Carefully fold in the chocolate chips and freeze-dried strawberries. This step is optional, as these would taste just as delicious without the strawberries.
- Cover the cookie dough with plastic wrap and transfer it to the refrigerator for about 30 minutes.
- In the meantime, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Adjust the oven rack to the middle position. Using a large cookie scoop, create 8-10 rounded cookie scoops and drop them evenly onto the baking sheet.
- Bake for 12-15 minutes until the edges begin to slightly crisp. Set aside to cool for about 10 minutes and then transfer to a wire rack to cool off completely.
- Melt the chocolate chips and coconut oil in the microwave, 30 seconds at a time or by using a double boiler. Let the mixture cool to room temperature, and dip half of the cookies into it. Transfer the cookies onto a parchment-lined baking sheet and let them sit in the refrigerator for 30 minutes to harden and set. Enjoy!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.