Decadent Double Chocolate Cookies (Nut-free, Coconut-free, Egg-free)

November 10, 2012 in Categories: , by

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The inspiration for this cookie came from a double chocolate brownie cookie that I used to make for special treats in the “olden days”.  It used to be a hit at potlucks or parties because it was very intensely chocolaty and had a nice chew to it.  I was thinking about Christmas cookies for this year and it’s been quite a while since I’ve worked on a cookie recipe, so I just felt that this was one I had to adapt.

Given that there wasn’t that much flour in the recipe to begin with, I thought it would relatively easy to adapt to paleo baking.  Boy, was I wrong!  This recipe is right up there with some of trickiest I’ve worked on (and therefore most rewarding to perfect).  I’ve actually been working on this recipe for about 2 months (during which time I learned that I’m sensitive to chocolate, which made it much trickier and tortuous to work on).  I think I tried 8 or 9 variations before this cookie met my expectations.  I wanted this cookie to be chewy (the first few attempts were almost like shortbreads) and hold together for fairly large cookies.  And I wanted the cookie to be not too sweet but potently chocolaty.  Like super chocolaty.  Not a cookie that looks vaguely chocolaty but one that tastes better than eating a square of chocolate.  Well, I did it.  This is for all you chocolate lovers out there! 

I wanted this cookie to be not too sweet.  My kids loved it, so it’s not like it’s that bitter.  But, if you find it isn’t sweet enough for you, you could substitute 1-3 ounces of the 100% baking chocolate with semi-sweet chocolate.

I think this cookie would be amazing with a large pinch of cayenne pepper added, and maybe a generous pinch of cinnamon too.

If you need this recipe to be completely coconut free, you can substitute palm shortening, palm oil, or butter (maybe even lard) for the coconut oil.

You can also make these more reminiscent of brownies by adding chopped nuts (pecans or walnuts would be my first choice—and I would suggest toasting them first).  You can either add these in addition to the chocolate chips or instead of them.

This is another recipe using green plantain (also called raw banana).  The flavor does not work so well if you use ripe plantain, but it’s okay if it’s not super green.  The ¾ cup green plantain puree is the equivalent of 1 average size plantain (the super large plantains usually yield closer to 1 cup of plantain).  I have actually taken to buying a bunch of green plantains when I see them in the store, pureeing them all and then freezing the puree in 1 cup portions for future baking.  It works very well!

This recipe makes 11-12 large cookies.  They will keep a couple of days in an airtight container on the counter, but they are best fresh (they tend to soften as the days go by due to the honey in them).  If you aren’t going to eat them all right away (sharing them with your friends and family, of course), then I’d suggest freezing any leftovers.

Oh yeah.  And this is a picture using my new camera!  Given that chocolate cookies can be very challenging to photograph, I’m pretty pleased with this photo.  🙂

Decadent Double Chocolate Cookies


  1. Preheat oven to 350F.  Line a baking sheet with parchment paper.
  2. Puree plantain in a food processor or blender with molasses and honey for 2-3 minutes, until very smooth.
  3. Melt chocolate and coconut oil together (you can do this in the microwave or on the stovetop, up to you), being careful not to burn it.
  4. Add melted chocolate to the food processor.  Add vanilla and process to combine.
  5. Combine cocoa, tapioca, salt, and baking soda.  Add to food processor (if you’re using a blender, you probably want to pour this out into a bowl and mix in the dry ingredients by hand).  Pulse to form a uniform dough.
  6. Remove from the food processor and fold in chocolate chips.  The dough should be cool enough to handle (but still slightly warm).
  7. Take large spoonfuls of batter and drop onto the prepared baking sheet.  Flatten and smooth out with your hands, a spatula or the back of a spoon (think of this like making cookie patties).  You are completely shaping the finished cookie since these cookies don’t spread while baking.  Form 11 or 12 large cookies–about 3” in diameter and 3/8” thick.  You can change the size if you want, but then you’ll have to adjust the baking time.
  8. Bake for 9-10 minutes.  Remove from the oven and let cool at least a few minutes on the baking sheet (you can let these cool completely on the baking sheet if you want).
  9. Enjoy!

Watch this video from my YouTube Channel to learn more about green plantains:



I didn’t think I would be able to find plantains in our local store but they had them! Oh my gosh…these were sooo amazing!! Everyone at the party I went to seemed to love them. I chopped up an 85% chocolate bar as the chunks. Might try maple syrup instead of molasses next time but these are awesome! Made your haystack cookies too…along with a sweet potato salad (cheated and used vegenaise) and thanksgiving meatballs (with cranberries, pecans, celery and onion).

This recipe should be made as-written for best results. The only substitution I can think of making would be arrowroot for the tapioca starch, or carob for the cocoa. – Christina, Sarah’s assistant

These are great! I made them with 2 somewhat green bananas and substituting arrowroot for tapioca. They were delicious, dark chocolate. Somewhat brownie like while still warm, but after cooling for awhile they were more like soft cookies. YUMMY….thank you!

Finally, a cookie I can eat!! Other than dark chocolate, I haven’t had a “treat” for months since I’ve been on the autoimmune protocol. I bought the ingredients last night and cant’ wait to bake it tonight!

I was having continued issues with my autoimmune disease. Then I found out that chocolate is a gluten cross-reactor. As soon as I cut it out of my diet, I started doing better.

I made a practice batch for our up-coming paleo cookie swap. Oh YUM! Pretty easy to make too. And, two out of three kids liked them.
Thanks for the recipe!

Thank you for another wonderful recipe. Super chocolately without being too sweet. Although I think I might try your suggestion for subbing part of the baking chocolate with semi sweet. I love raisins in everything, even with chocolate, so I might try a little raisins too. I am loving all of your plantain recipes, thank you for all of your efforts. Last night I did the happy dance when I realized that I might be able to enjoy baked goods occassionally with your plantain recipes. I’ve been paleo for 2 years and when I did the paleo AI this summer, I realized that nuts and nut flours don’t work for me. So I am really happy to find your plantain recipes. My family laughs because now when I go to the store, I first head to the produce section and buy most, if not all, of the green plantains. I follow your suggestions of whizzing them in my food processor and then freezing for future use. Thanks a million again!

I love you! Thank you! As you are probably tired of reading from me, I have a family member allergic to eggs, ALL nuts, & coconut (won’t even get near the oil) so I typically have to go outside the lines of Paleo to make special occasion treats for him. I SO appreciate this! Now if I could get a reliable supply of plantains!

I just made a batch w/ yellow bananas, not green & not plantains – fabulous!!! I also used maple syrup instead of honey for my vegan daughter. Were fans! Def make again & again. Thanks a bunch!

I was just about to ask what I could use instead of plantains as I can’t get them – thanks forthtis comment I will give these a go now for sure!!

I have plantain flour. Do you know if there’s a way to sub plantain flour for the plantains in this or other recipes? More liquid?

I have been following many of your recipes, thank you so much! I wanted to offer my five year old something yummy but made of real food. Thank you so much, we especially enjoy the pancakes and the chocolate cupcakes. The frosting turned out to be more of a mousse (probably because I had coconut cream)which was delicious with berries. I wondered something…I have been having break outs of something like cysts on my face. Do you have any idea why that would be happening? Thanks again for sharing all your hard work!

How did you discover that? It takes a while for my skin to get bad again and then I can’t trace it back to the cause. It’s very frustrating because I have to start from scratch every time. Any advice?

I’m looking forward to trying these out.
What did you do when they came out more shortbread like? I personally prefer more crunch.
Love your site. So informative!

Thank you for the treat – any suggestions on what to replace the plantain with? I’m allergic to the banana family.

Tricky. I’ve been doing more and more baking with plantain but it’s such a unique ingredient, I really haven’t found anything else even remotely like it. If you aren’t sensitive to eggs, you could check out my chocolate shortbread cookie recipe.

I have a little boy with a nut, wheat and soy allergy. I was wondering if I could use less of the molasses and more of the honey? It was a bit strong but I am not used to that flavor at all yet. Also, I was curious if you think it is necessary to have a food processor?

The first time I made these, I used maple syrup instead of molasses and they turned out great. Just as an FYI, I recently made another batch for a party and let the plantain get too ripe which made them taste too much of plantain.

Do these taste banana-y at all?
And does the chocolate used have dairy? If so what could I use that’s dairy free?
Thanks! They look delicious!!

I think I’ll try again with yellow bananas or pumpkin, as previous commenters have done – I have no access to plantains, and used green banana. The results were pretty awful tasting, unfortunately! Will have another crack, and see how I go…

I subbed in tallow because I have a lot of it. The texture was fine. My cookies look like your picture. I also thought, “How bad could it be if I use blackstrap molasses instead of molasses?” Really bad. Inedible–even though my house smells chocolatey.

Really, really wish I would’ve read this comment before making these. The only thing I changed was to use blackstrap molasses instead of regular. Definitely over powering. I think folks who enjoy a dark flavor, blackened if you will, would find this change appealing. That, alas, is not I.

Dear Paleo Mom,

Thank you so much for reposting this recipe on FB. I struggle to find treats for my little boy who eats Paleo but should also really be on the GAPS/Specific Carbohydrate Diet. I thought this recipe would be great, especially to take to his kindergarten which is a ‘Nut Free Zone’, so I’ve started ordering most of the ingredients from Amazon UK. I even found an American Food Store that actually sells the Baker’s Unsweetened Chocolate, although of course it costs twice as much as in the US.

Two questions for you:

1) is there anything GAPS/SCD allowable (i.e., low carbohydrate/ preferably not a disaccharide) that can be used instead of the tapioca starch? And

2) here in the UK a 16 oz pack of Navitas Naturals Cacao Powder can set you back nearly 38 US dollars! Have you used any other brands? Is there anything specific about this brand of Organic Raw Cacao powder that makes it unique for this recipe? The cost of this special treat is already adding up to quite a bit so any suggestions on how to make it more affordable are welcome.

Many thanks for all your recipes. I have tons of Paleo recipe books – if you’ve reviewed it and recommended it, I have bought it – yet I keep coming back to your site for truly flavoursome recipes. Complete aside here: Will the book you publish contain all the recipes you have here? I’d loooooooove to have them all bound in a beautiful tome I can peruse at my heart’s content 🙂

With warm regards from London


I don’t know what to suggest that would be GAPS/SCD friendly. I have used several different brands of cocoa powder, and they all worked. The cookbook is going to be almost entirely new recipes. Out of 150, maybe 15 are also on the blog.

Thank you so much for making and AIP-friendly baked good without coconut! I have been Paleo for awhile and have begun to switch over to AIP, but have a significant coconut allergy, and EVERY SINGLE RECIPE for anything sweet that I’ve come across in the Paleo/AIP realm uses coconut flour, which is really not substitutable. This recipe is wonderful! Thank you!

I made these today. First time I’ve EVER touched a plantain! I used maple syrup in place of the molasses. Also I only had sweetened bakers chocolate. These came out yummy. I can’t say that I eat paleo, although it has crossed my mind. I think these are a great alternative to a traditional cookie recipe.

Gotta be honest. I was worried by the off smell of these lol. Caused by the plantain. But they turned out really yummy! Thanks a million for a great recipe.

YES hahaha. I leaned in eagerly for a sniff, and thought the plantain and molasses was probably one of the worst things I’ve smelled in a long time. But the taste is SO worth it. Lesson learned: don’t smell the batter next time. 🙂

These are amazing! Please keep the plantain recipes coming! It is the perfect flour/egg sub my son is allergic to multiple foods and gluten, dairy, egg free recipes make us happy!

whoa chocolaty ,,amazing ,,when the cookies cool the plantain used will provide retrograded resistant starch,,tatertot would be proud of this recipe,,lol

So I purchased a green plantain but it’s been warm outside and in our house. Now the plantain is almost all yellow. Will this change the recipe much? Can I still use it?

I made these cookies, though I adapted it to fit our dietary needs. They came out GREAT! We’ve used plantains before (they work well to replace eggs in our gluten-free pancakes). I was hoping I could share my recipe on my blog with a link to your original recipe. Let me know if thats okay! Thanks 🙂

WOW these are FANTASTIC! The PERFECT cakey texture! I won’t even miss traditional flour-based cookies!

My first attempt was very dry, and it was extremely hard to get the plantain to puree smoothly enough. I wondered if perhaps I had too much plantain (I didn’t measure, just used 1). The second time around I measured the plantain, and sure enough, that’s what it was!

This time I made a double batch to freeze and have on hand. I used a mix of honey, pure maple syrup, and molasses. I liked the taste of the original recipe, but my friends like things sweeter, so since none of us have any food allergies, I used bittersweet chocolate and milk chocolate chips. I keep trying to get my family to switch to healthier snacks, so maybe this could be a baby step! (Although it will be a big one for my coke-and-skittles-munching father. Haha.)

Thanks for the awesome recipe.

You may not know the answer to this but how closely related are the plantain and banana? I have the oral allergy syndrome to banana and am afraid to try this though I’ve seen a number of good sounding recipes using plantain.

excellent … but you didnt’ even mention the nutritional value of plantains! it’s way up there 🙂 here in Dominica, a friend of mine dries & grinds bananas & plantains into flours = very interesting to bake with (dense & filling), different from cooked & mashed obviously. Anyhoo, I could send some to you if you like. Cheers. Love love your work. Thank you!

What kind of molasses do you use in this recipe? Blackstrap, fancy, barbados?

If I make these cookies a day in advance, how would I store the cookies? Will the cookies soften up and get “wetter” after storing?

Thank you!

Any thought on substitutes for the plantain? I am deathly allergic to bananas and anything in the family. Applesauce maybe?

Wow! Loved these!! Very rich! Thank you so much for sharing your awesome recipes!!! I did not have plantains so I subbed 3/4 cup canned organic pumpkin instead. I was also feeling lazy so I threw everything into my kitchen aid simultaneously and had it do all the work (I melted the chocolate and coconut oil separately, of course). At first I was worried about the consistency of the batter as it was very gooey, but I put the cookies in the oven and they came out delicious. It should be noted that I had to bake the cookies for 17 minutes as opposed to the recommended 9-10 minutes. Not sure if this was due to my pumpkin substitution or my oven.

I made these cookies yesterday and followed the recipe to the “T”. Im not going to say the recipe isn’t good. Perhaps Im just getting used to a new taste with Paleo baking. I found the cookie to be very bitter and dry, I think it is from the unsweetened chocolate. Im glad I tried this recipe it was interesting using plantain but I don’t think I will make it again. Sarah, I can’t thank you enough for you wonderful blog. it is so informative and has helped me a great deal in my path to helping my self feel better one step at a time.

I am looking for a cookie dough recipe that I can freeze for my son’s school. The kids make cookies from the thawed out dough. Would this dough work well for that?

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