Paleo Chocolate Chip Cookie Brownies

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 20
  • Cook Time: 28
  • Total Time: 48 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Supremely chocolatey and dense paleo brownies stuffed with chewy chocolate chip cookies. It’s the best of brownies and cookies brought together into one beautifully baked good.


Cookie Dough:

  • ¾ cup blanched almond flour
  • 1 ½ tablespoons tapioca flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon fine sea salt
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons honey
  • 2 tablespoons ghee, room temperature
  • ½ teaspoon vanilla extract
  • 1 egg
  • ⅓ cup dark chocolate chips


  • ½ cup + 2 tablespoons dark chocolate chips
  • ½ cup creamy almond butter
  • ¼ cup ghee
  • 2 large eggs
  • ⅔ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons tapioca flour
  • ⅓ cup cacao powder or unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt



  1. Preheat the oven to 350 Fahrenheit. Line an 8 x 8 square pan with parchment paper.
  2. For the cookie dough, add the almond flour to a medium bowl and whisk to remove any clumps. Add the remaining dry ingredients (tapioca flour, coconut flour, salt, and coconut palm sugar) to the bowl, and whisk until everything is evenly combined.
  3. Add the honey, ghee, vanilla extract, and egg, and mix until a uniform dough forms. Fold in the chocolate chips. Set the dough in the refrigerator to chill while you make the brownie batter. 
  4. For the brownies, melt the chocolate chips, almond butter, and ghee together using a DIY double boiler (see notes). Once melted, remove the chocolate mixture from the heat and let it cool.
  5. In a large mixing bowl, whisk together the eggs, coconut sugar, and vanilla extract. Add the chocolate mixture to the bowl and mix well.
  6. In a separate mixing bowl, whisk together the tapioca flour, cacao powder, baking soda, and salt. Add the dry mixture to the wet mixture and whisk until fully combined.
  7. Remove the cookie dough from the refrigerator. Take approximately 1/2 of the cookie dough, and using your hands, break the dough into bite-size pieces. Place the cookie dough pieces randomly in the pan as you go. There is no science to this! Some pieces will be large, and others will be small.
  8. Take 1/2 the brownie batter, and using a spoon, drizzle it evenly over the cookie dough pieces in the pan. Spread the brownie batter evenly over the cookie dough and into the nooks and crannies of the pan using a spatula.
  9. Break up the remaining cookie dough and place the pieces on top of the brownie batter in the pan. Take the remaining brownie batter and drizzle it evenly over the cookie dough pieces. Spread the brownie batter over the cookie dough using a spatula. 
  10. Bake the brownies for 27-29 minutes until the edges are just slightly browned. Let the pan cool for at least 15 minutes prior to eating.


To make a DIY double boiler, you’ll need a medium pot and medium heat safe glass bowl. Add an inch of water to the pot and place it over medium heat. Add the ingredients to the glass bowl and place the bowl on top of the pot (the bowl should be sitting on the rim of the pot and the water in the pot should not be touching the bowl). The ingredients will melt slowly without being exposed to direct heat, which will prevent the chocolate from burning.




Don't worry about scouring the internet for all the best cookie recipes. I've put together 10 brand new and incredibly delicious grain-free cookie recipes in my Craving Cookies recipe book—and it's totally free!

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