Here’s the sweetest thing to make for the person you love this V-Day: perfectly pillowy, chewy, chocolaty, salty, and deeeeelicious Paleo-friendly chocolate chunk cookies. (for two!)
Filled with all the good things in life, (sweet coconut sugar, buttery vanilla ghee, and big ol’ chunks of dark chocolate) these cutie cookies are the perfect little treat. And because there’s just two of them, it automatically makes them so much cuter and fun – right?
Two cookies means less hassle to prep, less dishes, less measuring and scooping, and less cookies lingering around the kitchen tempting you at every turn (hey, it happens).
I’ve used Bob’s Red Mill Paleo baking flour in these cookies, which is a blend of almond flour, arrowroot starch, organic coconut flour, and tapioca flour. For some magical reason, this flour gives cookies the PERFECT texture, puffiness, and mouthfeel. I’m serious, it’s a flour game-changer, and it’s Paleo-friendly and gluten-free, too.
Paleo baking flour is combined with coconut sugar, but feel free to use brown sugar or date sugar if you’d prefer. Add in melted ghee (vanilla ghee is unreal in these two cookies), vanilla extract, some beaten egg, baking soda, and big chunks of dark chocolate to make a simple cookie dough mixture.
Chill the cookie dough (it’s tempting to not, but trust me chilling works WONDERS for texture), roll into two balls, sprinkle with flaky sea salt, and bake.
When your two perfect cookies come out of the oven, try your hardest to share with your loved one – or just devour them both. I won’t judge.
Happy Valentine’s Day, friends!
Paleo Chocolate Chunk Cookies for Two
Makes 2 Perfect Cookies
4 Tbsp Bob’s Red Mill Paleo baking flour
2 Tbsp coconut sugar
⅛ tsp baking soda
¼ tsp vanilla
1 Tbsp ghee, melted (this vanilla version changes lives)
1 ½ Tbsp beaten egg*
⅓ dark chocolate bar, roughly chopped (Eating Evolved is my favorite)
¼ tsp flaky sea salt, to garnish
Preheat oven to 350 degrees Fahrenheit and line a small cookie sheet with parchment paper.
Combine all ingredients (except for dark chocolate and flaky sea salt) in a bowl and mix well to fully incorporate. Stir in chocolate chunks. Cover bowl with plastic wrap and let cookie dough chill in the refrigerator for 30 minutes.
*Beaten egg: Crack one egg into a bowl and beat with a fork. Use a tablespoon to measure out 1-½ tablespoons of beaten egg into cookie dough. Save the remaining beaten egg for scrambled eggs or other recipes by putting in an airtight jar in the refrigerator, where leftover beaten egg will keep for 2 days.
Remove bowl from refrigerator and divide into two equal sized balls. Place on lined baking tray and sprinkle each with a pinch of sea salt.
Bake cookies for 11-13 minutes, or until puffy and slightly golden.
Remove from oven, let cool slightly, and enjoy with someone you love!
- Swap coconut sugar for brown sugar, date sugar, or organic cane sugar, if desired.
- No BRM Paleo baking flour? Almond flour is an OK swap in a pinch, but the Paleo baking flour truly makes the best cookies.
- This post contains Amazon affiliate links. Thank you for supporting VK!
- This post was sponsored in part by Bob’s Red Mill. All opinions are my own: BRM paleo flour is amazing. Thank you for supporting brands who support Vegukate!
- Recipe adapted from Lucia of The Food Wright.
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