Devilishly Dark Chocolate Chip Cookies

January 8, 2017

After experimenting during the holidays, I have come up with an (almost) Paleo version of a dark chocolate chip cookie that is to die for. Its low in sugar, and contain no grains. Its just as satisfying with a cup of the Gold Blend Lyon’s Irish Tea or a glass of cold milk. ūüėČ


  • 150 grams of Almond flour
  • 50 grams of 99% Lindt Dark Chocolate
  • 40 grams of 85% Lindt Dark Chocolate
  • 1/4 cup of Unsweetened Cocoa Powder (I used Nua)
  • 1 1/2 teaspoon of baking soda
  • 1 teaspoon of vanilla powder(I used Nua but if you don’t see the brand at the shop, you can scrap¬†one vanilla bean)
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/2 cup of unsalted soft butter(leave out for 30-60 mins in room temperature)
  • 1/2 cup of coconut palm sugar
  • 1/4 cup of xylitol
  • 1 Tablespoon of Psyllium Husk (This is optional as well, but is used to¬†helps to bind cookies made with almond flour or it may get too crumbly)
  • 1 large cold egg
  • 1 1/2 teaspoon of vanilla extract
  • Handful of semi-sweet chocolate chips(optional) and 1/4 cup of cocoa nibs

Optional: Add 1/2 shot of espresso to bring out the chocolate flavours.


  1. Place a rack in the middle of the oven. Preheat to 180 degrees C. Line two baking sheet with parchment paper.
  2. Break up the Dark Chocolates. Put the Dark chocolates 85% and 99% into a heatproof container in a saucepan of barely simmering water. Stir the chocolate occasionally until melted and smooth. Remove from water and set aside.
  3. Sift the flour , cocoa powder, baking soda, cinnamon, vanilla powder, and salt into a medium bowl and set aside.
  4. In a large bowl, using an electric mixer on low, beat the butter, coconut sugar and xylitol until smooth. (1 minute)
  5. Add the melted dark chocolate into the butter and sugar mix until blended.
  6. Add the large egg and vanilla extract until blended. (1 minute)
  7. Add the flour mixture until incorporated.
  8. Fold in the chocolate chips and cocoa nibs.
  9. Using soup spoon, scoop one spoonful onto baking sheet. Space cookies approximately 3 inches apart to give them room to expand. You should be able to fit 12 per tray.
  10. Bake one sheet at a time. It should be in the oven for 12-16 minutes. Be sure to take a peek at them at 12 minutes, if you want them to be a little crispier, leave them in for longer.
  11. Cookies can be wrapped in waxed paper and stored in freezer for in case of emergency sweet attacks!



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