25+ Delightful Sunday Paleo Cookie Recipes to Satisfy Your Tooth

Sundays are meant for relaxation, comfort, and indulging in the little things that make life sweeter.

Whether you’re spending the day lounging at home, prepping for the week ahead, or treating yourself after a long week, a warm, homemade cookie can be the perfect way to end your day.

If you’re following a paleo lifestyle, you don’t need to compromise on flavor to stay true to your dietary preferences.

Paleo cookies use natural, whole ingredients that are both nutritious and delicious.

We’ve put together a list of 25+ mouth-watering paleo cookie recipes that you can whip up in no time.

From classic chocolate chip and double chocolate cookies to unique flavors like lemon coconut and carrot cake, there’s something for every cookie lover.

Each recipe is free from grains, gluten, and refined sugars, making them a healthy and satisfying treat.

So, get your mixing bowls ready and let’s dive into these paleo cookie recipes that are perfect for any Sunday (or any day of the week)!

25+ Delightful Sunday Paleo Cookie Recipes to Satisfy Your Tooth

Baking paleo cookies on a Sunday is not just about making a treat—it’s about creating moments of joy, sharing with family and friends, and indulging in flavors that make life better.

With the 25+ recipes included in this guide, you’ll have a selection that caters to every palate, from those who love rich chocolate to those seeking a lighter, citrusy flavor. Plus, these recipes are easy to prepare, making them perfect for any baking skill level.

Whether you’re enjoying a solo treat or serving a plate of cookies to guests, these paleo recipes offer a sweet escape that aligns with your healthy eating goals.

So, gather your ingredients, preheat that oven, and get ready to fill your Sunday with the irresistible aroma of freshly baked cookies and the pleasure of a guilt-free indulgence.

Coconut Almond Paleo Cookies

These coconut almond cookies are the perfect blend of crunchy and chewy, made with natural, gluten-free ingredients. Packed with healthy fats from coconut and almond flour, these cookies are both satisfying and nutritious. They’re a great choice for a guilt-free treat on your Sunday afternoon.

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt
• 1/3 cup sliced almonds (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, shredded coconut, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry mixture and stir until a dough forms. Mix in the sliced almonds if using.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies offer a delightful mix of coconut and almond flavors with a satisfying crunch. They’re perfect for those who love a subtly sweet, nutty taste. Enjoy them with your favorite herbal tea or a warm cup of coffee for a truly relaxing Sunday snack.

Paleo Chocolate Chip Cookies

Indulge in these paleo-friendly chocolate chip cookies that boast all the flavors of the traditional classic, without the refined sugars or gluten. With just the right balance of sweetness and chocolate, these cookies will satisfy your sweet tooth while keeping your diet in check.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract.
4. Combine the wet and dry ingredients and stir until a thick dough forms. Fold in the dairy-free chocolate chips and walnuts, if using.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the edges are golden and the centers look set.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are perfect for those seeking a rich, chocolatey snack without compromising their paleo diet. The hint of vanilla and the crunch of walnuts add texture and depth of flavor that will make this treat irresistible.

Paleo Pumpkin Spice Cookies

Embrace the flavors of fall with these pumpkin spice cookies. Packed with natural pumpkin, warming spices, and a touch of sweetness, these cookies are perfect for a cozy Sunday treat. They are light, fluffy, and have the right amount of spice to make your taste buds sing.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 cup pure pumpkin puree
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the pumpkin puree, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Drop spoonfuls of dough onto the baking sheet and slightly flatten them.
6. Bake for 12-15 minutes, or until the cookies are golden brown and firm to the touch.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These pumpkin spice cookies bring the warm, inviting flavors of autumn to your Sunday dessert table. Their light, fluffy texture and aromatic spices make them an irresistible treat that pairs beautifully with a warm cup of spiced tea or coffee.

Paleo Snickerdoodle Cookies

These paleo snickerdoodle cookies have all the classic flavor of the beloved original, with a subtle sweetness and a warm, cinnamon-sugar coating that’s perfect for your Sunday afternoon. They’re soft and chewy on the inside with a light, crisp texture on the outside—ideal for pairing with a cup of tea or coffee.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 1 tbsp ground cinnamon (for coating)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, salt, ground cinnamon, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until well blended.
4. Gradually combine the wet ingredients with the dry ingredients and mix until a dough forms.
5. In a small bowl, mix the coconut sugar and ground cinnamon for the coating.
6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet.
7. Press down each ball slightly with the back of a spoon.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The perfect combination of sweet, spicy, and crunchy, these paleo snickerdoodle cookies are a great way to enjoy a classic treat without straying from your dietary goals. Their delightful aroma and warm flavor will have you coming back for seconds.

Paleo Lemon Cookies

These paleo lemon cookies are light, zesty, and refreshing, perfect for adding a citrusy twist to your Sunday snack time. They are soft and slightly chewy, with just the right amount of tanginess from fresh lemon zest and juice.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• Zest of 1 large lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp coconut sugar (optional, for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, lemon zest, lemon juice, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients and mix until well combined.
5. Scoop tablespoon-sized portions of dough and roll into balls. If desired, roll the balls in coconut sugar for an extra touch of sweetness.
6. Place on the baking sheet and gently flatten each cookie with a fork or your fingers.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These paleo lemon cookies offer a tangy, citrusy flavor that’s refreshing and light. They are perfect for those who love a subtle sweetness with a bit of zesty flair. Serve them with a cold glass of lemon water for a bright, uplifting snack.

Paleo Mocha Cookies

For those who love the rich taste of coffee paired with chocolate, these paleo mocha cookies are a dream come true. Made with almond and coconut flours, they provide the perfect chewy texture while being naturally gluten-free. The combination of dark chocolate chips and a hint of espresso creates a satisfying and indulgent treat for a Sunday pick-me-up.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/2 cup dairy-free dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the almond flour, coconut flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, espresso powder, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the chocolate chips.
5. Scoop spoonfuls of dough and place them on the baking sheet. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes or until the edges are set and the centers are soft.
7. Cool for 5 minutes on the baking sheet before transferring to a wire rack.

These paleo mocha cookies bring a unique blend of coffee and chocolate flavors that will keep you energized and satisfied. Perfect for a Sunday treat or a mid-afternoon snack, they’re an ideal blend of sweetness and a subtle, bold coffee kick.

Paleo Peanut Butter Cookies

These paleo peanut butter cookies are simple, satisfying, and full of rich peanut flavor. They’re naturally gluten-free and refined sugar-free, making them a perfect option for a Sunday treat. With only a handful of ingredients, these cookies come together quickly and are sure to be a family favorite.

Ingredients

• 1 cup natural peanut butter (unsweetened, creamy or chunky)
• 1/2 cup honey or maple syrup
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• A pinch of salt
• Optional: 1/4 cup chopped peanuts for extra crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, honey (or maple syrup), egg, baking soda, vanilla extract, and salt. Mix until smooth.
3. If desired, fold in the chopped peanuts for added texture.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place on the baking sheet and press down each cookie with a fork to create a crisscross pattern.
5. Bake for 10-12 minutes or until the edges are lightly golden and the cookies are set.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These paleo peanut butter cookies are a classic and beloved treat that are simple to make and bursting with flavor. The natural sweetness of honey and the rich, nutty taste of peanut butter create a perfect combination that pairs well with a glass of almond milk.

Paleo Ginger Molasses Cookies

These paleo ginger molasses cookies are full of warm spices and the deep, rich flavor of molasses. Soft and chewy with just the right amount of sweetness, they make an excellent treat for a cozy Sunday afternoon. Perfect for spice lovers, these cookies are both comforting and delicious.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 cup coconut oil, melted
• 1/3 cup molasses
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 tsp vanilla extract
• Optional: 2 tbsp coconut sugar for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In another bowl, whisk together the melted coconut oil, molasses, honey (or maple syrup), eggs, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Roll the dough into 1-inch balls and, if desired, roll them in coconut sugar for an added touch of sweetness.
6. Place the dough balls on the prepared baking sheet and press them down lightly.
7. Bake for 10-12 minutes or until the edges are golden and the centers are set.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These ginger molasses cookies are a delightfully spiced treat that will make your Sunday feel extra special. The combination of warm spices and molasses creates a comforting, seasonal flavor that’s perfect for any time of the year.

Paleo Banana Bread Cookies

These paleo banana bread cookies are a wonderful twist on traditional banana bread, made into an easy-to-eat cookie form. They’re sweetened naturally with ripe bananas and honey, giving them a moist and chewy texture. Perfect for a Sunday morning snack or dessert, these cookies will have your home smelling like a bakery.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1/4 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, combine the mashed banana, honey (or maple syrup), melted coconut oil, egg, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined. Fold in the walnuts or pecans and chocolate chips, if using.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly.
6. Bake for 12-15 minutes or until the edges are golden brown.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These banana bread cookies are a tasty way to use ripe bananas and enjoy a gluten-free, paleo-friendly treat. With a touch of cinnamon and optional chocolate, these cookies will be a hit with both kids and adults. Pair them with a warm cup of coffee or a glass of coconut milk for the perfect Sunday snack.

Paleo Chocolate Chip Cookies

These paleo chocolate chip cookies are a timeless favorite that everyone will love, no matter their dietary preferences. Made with almond and coconut flours and sweetened naturally, they’re rich and chewy with a satisfying bite of chocolate in every bite. Perfect for a Sunday treat or an after-dinner dessert, these cookies will delight your taste buds without compromising your healthy lifestyle.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly with a fork or your hand.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These paleo chocolate chip cookies provide that classic cookie experience while remaining grain-free and refined sugar-free. The rich chocolate and hint of vanilla make them a crowd-pleaser, perfect for sharing or enjoying solo.

Paleo Apple Cinnamon Cookies

These paleo apple cinnamon cookies combine the sweetness of apples with the warm spice of cinnamon for an irresistible cookie perfect for a Sunday afternoon. They’re soft and tender, with small chunks of apple providing a delightful texture and natural sweetness.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup diced apple (peeled and cored)
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Gently fold in the diced apple and walnuts, if using.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly.
7. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These paleo apple cinnamon cookies are a delightful treat that’s perfect for any time of year but feels especially comforting during the cooler months. The natural apple sweetness paired with cinnamon will make your home smell amazing and leave you reaching for one more.

Paleo Almond Joy Cookies

These paleo Almond Joy cookies are for those who love the combination of chocolate, coconut, and almonds. These cookies capture the essence of the classic candy bar while staying completely grain-free, gluten-free, and dairy-free. They’re chewy, nutty, and have just the right balance of sweetness and texture.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/2 cup chopped almonds

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, shredded coconut, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
4. Mix the wet ingredients into the dry ingredients until a dough forms.
5. Fold in the chocolate chips and chopped almonds.
6. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly.
7. Bake for 10-12 minutes or until the edges are golden brown and the cookies are set.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These paleo Almond Joy cookies are a perfect indulgence for your Sunday. The combination of chocolate, coconut, and almonds creates a deliciously satisfying cookie that’s crunchy on the outside, chewy on the inside, and rich with flavor.

Paleo Lemon Coconut Cookies

These paleo lemon coconut cookies offer a refreshing twist on the traditional cookie. With the bright flavor of lemon zest and the tropical sweetness of shredded coconut, these cookies are light, chewy, and perfect for a Sunday afternoon treat. They’re gluten-free, dairy-free, and make a delightful snack or dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 large lemon
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, shredded coconut, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, vanilla extract, lemon zest, and lemon juice until smooth.
4. Mix the wet ingredients into the dry ingredients until combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
6. Bake for 10-12 minutes or until the edges are golden and the centers are set.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These lemon coconut cookies are the perfect way to add a light and citrusy touch to your Sunday. The combination of lemon and coconut creates a fresh, clean flavor that pairs well with a warm cup of herbal tea or a chilled glass of coconut water.

Paleo Carrot Cake Cookies

These paleo carrot cake cookies are a must-try for anyone who loves the flavors of classic carrot cake but prefers a convenient cookie format. Packed with warm spices, shredded carrots, and a hint of sweetness, these cookies are moist and satisfying. They’re perfect for a special Sunday snack or dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup shredded carrot (about 1 medium carrot)
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms. Stir in the shredded carrot and chopped walnuts or pecans, if using.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
6. Bake for 10-12 minutes or until the edges are golden and the centers are set.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These carrot cake cookies are like enjoying a bite-sized version of carrot cake. With their moist texture and blend of spices, they offer a rich, satisfying flavor that’s perfect for ending a relaxing Sunday.

Paleo Double Chocolate Cookies

These paleo double chocolate cookies are perfect for chocolate lovers looking for a healthier, grain-free option. They’re rich, fudgy, and packed with dairy-free chocolate chips for an indulgent treat. Perfect for a cozy Sunday, these cookies will satisfy your chocolate cravings without any guilt.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms. Fold in the dairy-free chocolate chips.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet. Flatten each cookie slightly with the back of a spoon or your hand.
6. Bake for 10-12 minutes or until the cookies are set and the edges are slightly golden.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These double chocolate cookies are a rich and satisfying dessert that’s perfect for a Sunday treat. The deep chocolate flavor and gooey chocolate chips make them hard to resist and will keep you reaching for one more.

Note: More recipes​ are coming soon!