With a double chocolate flavor and chewy texture, these chocolate drop cookies are a delicious indulgence. Made with a blend of coconut and almond flour to keep them paleo-friendly these drop cookies are similar to a macaroon but so much better.
Is there any better flavor than a chocolate-flavored cookie drizzled with MORE chocolate?! As a coach, most people expect me to tell them to have better willpower and never indulge.
However, I think that you can make your cravings work for you by just making healthier variations of your favorite flavors. This is pretty much the whole premise behind my Strong and Sweet Protein Guide.
And these drop cookies, just like these almond flour chocolate cookies (perfect for Christmas) fit right into that mindset. They have more of a dark chocolate flavor with a hint of sweet.
Why You'll Love The Cookies
Versatile: The chocolate drop cookies work well for a movie night, holiday gathering, or any kind of shower.
Healthy-er: The cookies are dairy-free, gluten-free, and paleo-approved making them a better choice than a traditional recipe.
Yummy: With a rich chocolate flavor and just the right amount of sweet, the cookies are a great treat (like this healthy caramel popcorn)
Ingredients You Need
Most of the ingredients you need are gluten-free pantry staples. Know that you want to use a fresh nut butter so that it blends well and that cacao powder is different from cocoa powder.
For chocolate sauce, I use this Wildly Organic Chocolate Syrup which is a game changer and saves me a ton of time. If you don't have a chocolate sauce on hand, you can of course make one by melting some chocolate chips with coconut oil and a smidge of honey to keep it thick. However, the texture of the cookies might be a bit different.
How To Make Them
- Mix the dry ingredients together.
- Add in the wet ingredients one by one and mix until combined.
- Use a trigger ice cream scoop to portion the cookies onto a lined baking tray.
- Bake for 10 minutes and let cool fully.
- Mix together the chocolate sauce and drizzle on top once fully cooled.
Expert Tips
When you portion the cookies with the ice cream scoop, use a spatula to press the batter down into it. This way the drop cookies hold together.
Don't try to drizzle the chocolate sauce onto the cookies if they're still warm to the touch. It will just melt and get all over the place.
The gluten-free cookies are not overly sweet (very much a dark chocolate flavor). If you have a very sweet palate, add in a bit of coconut palm sugar or stevia leaf powder to the mix.
Flavor Variations
Of course, there are always a few ways to switch up these cookies and make them unique. Below are a few I've tried.
Candy canes: For a Christmas switch-up, add crushed candy canes into the batter or just sprinkle on top once the cookies are drizzled (you'll also love candy cane fudge if this is your choice).
Caramel: Instead of drizzling the cookies with chocolate, try using a dairy-free caramel sauce for a tasty swap.
Crunch: Sprinkle on some crushed pecans or work some nuts into the mix to change the texture.
How To Store Them
You can easily make these chocolate drop cookies in advance and store them until you need them.
Store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. If in the freezer, let them thaw in the fridge overnight.
The cookies taste best slightly warm though so let them come to room temperature before you enjoy them or very briefly heat them in the microwave.
FAQS
Drop cookies are typically easier to make and require less effort as you just drop the batter onto the cookie sheet. There's no rolling, cutting, chilling, or pressing with drop cookies.
More Dairy and Gluten-Free Cookie Recipes
- Gingerbread protein cookies
- Flourless peanut butter thumbprint cookies
- No bake protein cookies
- Snickerdoodle protein cookies
- Single serving protein cookie
Gluten-Free Chocolate Drop Cookies
Video
Equipment
- 1-1.5 inch Trigger ice cream Scoop
Ingredients
For The Cookies
- ⅔ cup Shredded coconut unsweetened
- 1 cup Almnond flour
- ¼ cup Wildly Organic Chocolate Syrup
- 2 tablespoons Cacao powder
- 1 tablespoon Arrowroot powder
- 1 Egg
- 1 teaspoon Baking Powder
- ⅛ cup Dairy-free milk
- 3 tablespoons Almond butter
Chocolate Drizzle
- 1 teaspoon Coconut oi
- 1 tablespoon Wildly Organic Chocolate Syrup
Instructions
- Pre-heat the oven to 350 degrees Farenheit.
- In a large bowl, combine the dry ingreients Once mixed, begin adding in the remaining ingredients.
- Stir until everything is combined.
- Lay your cookie sheet on a tray and use a trigger ice cream scoop to portion out the cookies No need to get fancy. Just drop the batter onto the paper.
- Bake in the oven for 10 minutes. Remove and let cool on the tray.
- While they’re cooling, heat the sauce ingredients in a pot over super low heat. Turn the stove off once the coconut oil is melted.
- Whisk the chocolate and oil together and use a spoon to drizzle it over the cookies!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Simple, quick, and chocolate-loaded, that’s pretty much how I love all dessert. Likewise, these chocolate drop cookies are dairy-free, have a dense, fudge-like quality, and contain enough healthy ingredients to balance out the sugar rush. Whip up a batch and mow them down out of the oven!
Shelby S says
The perfect cookie for double chocolate lovers!