First of all, can we all pause for a collective moment to drool over this decadent paleo dessert?
Alright, now that that’s over with I hope you worked up an appetite because you’re likely going to want to eat ALL of these cookies straight from the oven. I might suggest not doing that if you have issues with your gut, but hey who am I to tell you what to do?
I got the inspiration for this paleo double chocolate sea salt olive oil cookie recipe from one of my favorite local gluten free bakeries. My husband and I ordered takeout from their sister restaurant last week when I discovered that they were offering baked goods as well, likely because comfort foods are QUEEN right now, and I knew I needed to try their double chocolate sea salt cookie immediately. The moment I took a bite from the still slightly warm, gooey yet crunchy cookie I was surprised to taste a note of fruity, pungent olive oil. Olive oil may be one of the last ingredients you’d think of when setting out to bake a cookie, but I promise you you’re going to change your mind once you try these!
It was important to me that I make this double chocolate sea salt olive oil cookie recipe grain free and refined sugar free, too. In efforts to force myself to adhere a little closer to the elimination stage of low FODMAP protocol since my gut is in need of a bit of a reset, I wanted to get away from using gluten free flour and make these as clean as possible, so I'll be adding many more paleo dessert options. One thing to note if you are following low FODMAP closely is that while you may have heard cocoa powder to be high FODMAP, it’s important to remember serving sizes count! Low FODMAP serving of cocoa powder is around 4 tsp. This recipe calls for 1/2 cup of cocoa powder + yields 12 cookies, therefore each cookie has about 2 tsp of cocoa powder (4 tsp per serving because who can eat just ONE cookie?!)
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 cup almond flour
1/2 cup coconut flour
1/2 cup olive oil
1/2 cup maple syrup
1 tsp vanilla
2 large eggs
1/2 cup cocoa or cacao powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup dark chocolate chips/chunks
sea salt for garnish
Combine almond flour, coconut flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
Add dry ingredients to wet slowly, mixing on low speed until fully incorporated.
With a silicone spatula, fold in chocolate chips.
Using a spoon, scoop out cookies and place on parchment lined baking sheet.
Garnish with additional chocolate chunks and sea salt.
Bake for 10-12 minutes. Cookies will feel soft and slightly brownie-like.